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<p>This study investigates the development of dried cauliflower (<i>Brassica oleracea</i> var. <i>botrytis</i>) product aimed at meeting the growing demand for convenient, safe, and nutritious food options among busy individuals. The cauliflower florets underwent steam blanching (100&#xa0;°C), hot water blanching (85 and 90&#xa0;°C), salt water blanching (90&#xa0;°C at 1,2,3,4 and 5% concentration), sautéing (15&#xa0;min on medium flame). Steam blanching followed by tray drying at 60&#xa0;°C for 12&#xa0;h was the most effective method for preserving color and quality. The final product was packaged in laminate and low-density polyethylene (LDPE) materials and stored at room temperature (25 ± 2&#xa0;°C). Results indicated that the developed technology extends the product’s shelf life to six months while maintaining its quality and convenience. The final product retained 40.12&#xa0;mg/100&#xa0;g ascorbic acid (23% loss compared to fresh) and achieved a rehydration ratio of 6.09 with laminate packaging extending shelf life to six months. This study concludes that the optimized processes for dried cauliflower provide a practical solution for extending shelf life and catering to the needs of a modern busy lifestyle. The optimized processing technique effectively extends cauliflower shelf life; while maintaining its nutritional and sensory quality making it suitable for ready to eat applications.</p> Graphical Abstract <p></p>

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A novel approach for dehydrated spicy cauliflower: Preparation, Preservation, and Quality Evaluation

  • 期刊论文

  • 发表日期：

    2025年7月14日

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  • S. Pavan,
  • Poonam Aggarwal,
  • Gagan Dip,
  • Nisha Chhabra,
  • Sukhpreet Kaur

摘要

This study investigates the development of dried cauliflower (Brassica oleracea var. botrytis) product aimed at meeting the growing demand for convenient, safe, and nutritious food options among busy individuals. The cauliflower florets underwent steam blanching (100 °C), hot water blanching (85 and 90 °C), salt water blanching (90 °C at 1,2,3,4 and 5% concentration), sautéing (15 min on medium flame). Steam blanching followed by tray drying at 60 °C for 12 h was the most effective method for preserving color and quality. The final product was packaged in laminate and low-density polyethylene (LDPE) materials and stored at room temperature (25 ± 2 °C). Results indicated that the developed technology extends the product’s shelf life to six months while maintaining its quality and convenience. The final product retained 40.12 mg/100 g ascorbic acid (23% loss compared to fresh) and achieved a rehydration ratio of 6.09 with laminate packaging extending shelf life to six months. This study concludes that the optimized processes for dried cauliflower provide a practical solution for extending shelf life and catering to the needs of a modern busy lifestyle. The optimized processing technique effectively extends cauliflower shelf life; while maintaining its nutritional and sensory quality making it suitable for ready to eat applications.

Graphical Abstract