Effect of Using Broccoli Florets on Chemical and Sensory Characteristics of Cup Cake and Green Burger (Falafel)

This study aimed to determine the chemical composition and some of the bioactive ingredients and antioxidants present in two varieties of broccoli and knowing the possibility of making cupcakes and falafel supplemented with broccoli powder and also sensory evaluation of them and measuring nutritional content of these products. Broccoli contains large amounts of fiber, minerals and important bioactive components, but its use in food products is still limited despite its usefulness. Three samples of each product, whether cupcakes or falafel fortified with different percentages of broccoli powder (5%,10%,15%) were prepared by replacing an equivalent weight of white flour or falafel dough with those percentages of broccoli powder. And the sensory evolution and chemical composition of control cupcakes and falafel were evaluated. Cupcakes and Falafel supplemented with 5% broccoli powder was more acceptable to the consumer than other samples, where the average sensory scores of supplemented cupcakes were 5% of broccoli in terms of appearance (8.12±0.15), color (8.21±0.12), flavor (8.03±0.17), taste (7.62±0.19), texture (8.06±0.16) and overall appearance (7.43± 0.13), while falafel supplemented with 5% of broccoli powder had high sensory evolution, where appearance, color, flavor, taste, texture, crunch and overall acceptance recorded that (9.10 ±0.15), (9.10±0.7), (8.70±0.19), (8.53±0.27), (8.83±0.24), (8.57±0.26) and (8.67 ± 0.14) respectively. The chemical composition of both cupcakes and falafel fortified with broccoli powder also showed a rise in protein and fiber in cupcakes supplemented by 15% of broccoli, and the fiber and fat contents increased in falafel as the percentage of fortification with broccoli powder increased.