Effect of incorporation of cauliflower leaf powder on sensory and nutritional composition of malted wheat biscuits

Abstract

Cauliflower leaves are rich in β-carotene and iron and has highest waste index. Therefore, an attempt was made to utilize its leaves in value added product, thus reducing the wastage. The malted wheat flour was blended with cauliflower leaf powder in the ratios of 10, 20 and 30% for the development of biscuits. The developed products were stored for 90 days to ascertain the changes in proximate composition and sensory characteristics. The highest moisture, crude protein, crude fibre and ash content of 1.68, 9.49, 13.32 and 1.49% were recorded in biscuits prepared from 70:30: malted wheat flour: cauliflower leaf powder, respectively. However, 100:00: whole wheat flour: cauliflower leaf powder recorded highest value of crude fat (21.96%). On the basis of sensory evaluation, biscuits prepared from 90:10: malted wheat flour: cauliflower leaf powder was adjudged the best with regard to their acceptability and storability.