Physicochemical and functional properties of microwave-dried cauliflower powder

Cauliflower, scientifically known as Brassica oleracea L. var. botrytis, is often consumed for its nutritional benefits. While the florets are commonly regarded as the primary edible part, the stalk is frequently overlooked and discarded, despite being a rich source of bioactive compounds. Recently, vegetable powder has gained popularity for various applications in the food industry due to its ease of handling and long shelf life. Drying is one of the essential processes in producing vegetable...