Evaluación del efecto de los tratamientos previos al secado en las propiedades tecnológicas de harinas elaboradas a partir de residuos de coliflor (Brassica oleracea var. botrytis L.) y brócoli (Brassica oleracea var. italica Plenck)

Abstract

This research evaluated the impact of different thermal pretreatments prior to drying (boiling, steaming, and microwaving) on the technological properties of flours obtained from cauliflower and broccoli residues, aiming to revalue these agro-industrial by-products. Fresh residues were subjected to thermal pretreatments, then dehydrated and milled to obtain flours, which were analyzed for parameters such as pH, acidity, °Brix, moisture content, water activity (aw), bulk and tapped density, porosity, particle size, hygroscopicity, and water and oil absorption capacity. The results showed that microwave treatment was the most effective in reducing water activity and moisture, as well as significantly increasing the °Brix value, indicating a higher concentration of soluble solids. Steam treatment better preserved the structural integrity of the compounds, while boiling caused greater nutrient leaching. Overall, the thermal treatments significantly influenced the functional and technological properties of the flours, suggesting their potential use in the food industry as alternative and functional ingredients. This study demonstrates the potential for utilizing vegetable residues to produce nutritious, sustainable, and gluten-free flours, thus contributing to a circular economy and reducing food waste.