NUTRITIONAL AND SENSORY PROPERTIES OF ROASTED WHEAT NOODLES SUPPLEMENTED WITH CAULIFLOWER LEAF POWDER
Journal Title: Annals. Food Science and Technology - Year 2011, Vol 12, Issue 2
Abstract
Cauliflower (Brassica oleraceae var. Botrytis) is the most popular cole vegetable grown extensively in India. It belongs to family Brassicaceae. It is rich in nutrients but has highest waste index. The edible portion of cauliflower is curd (head), whereas, its leaves which are generally thrown away as waste are also rich source of iron and β-carotene and thus can be utilized in various value added products. This study therefore, considers the addition of cauliflower leaf powder in roasted wheat flour containing wide range of nutrients in enrichment of noodles. The alterations in chemical constituents (moisture, protein, fat, ash and fibre) of noodles were examined by adding cauliflower leaf powder to the noodle formulation at the level of 0, 10, 15, 20 per cent flour weight basis. The results of study indicated that samples of cauliflower leaf powder added noodles, for all addition levels, contained more protein, fibre and ash as compared to control sample. The result obtained in this study suggested that acceptable noodles in terms of physico-chemical and sensory properties could be produced by incorporating cauliflower leaf powder into roasted wheat flour upto the level of 10 per cent flour weight basis. Thus, cauliflower leaf powder could be successfully used to enrich noodles, giving alternative utilization opportunity to producers and healthy choice option to the consumers.
Authors and Affiliations
Towseef Wani, Monika Sood, Raj Kumari Kaul
Keywords
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