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Received: 16 December 2013
Received in revised form: 28 August 2014
Accepted: 2 September 2014
Keywords
Antioxidants
Cauliflower
Flour
Phenolic compounds
Biscuit
Fiber
Abstract
Cauliflower is considered as a rich source of dietary fiber and it possesses both antioxidant and anticarcinogenic properties. Disposal of the non-edible portion of cauliflower, remains a crucial problem, otherwise, if used properly, these wastes may serve as good sources of nutrients for produce different foods. The objective of the study was using cauliflower stalk flour (CSF) and cauliflower leaves flour (CLF) flours in making biscuits. Biscuits were formulated with 3 different concentrations of CSF. It was analyzed chemical composition, pH, titratable acidity and oxalate. The total phenolic content was measured by Folin-Ciocalteu method and antioxidant activity was conducted by DPPH assay with five different extractors. The leaf and stalk had a productivity flour of 8,45% (CSF) and 4,0% (CLF), respectively. Both flours contained a high amount of crude fiber (47,07% and 31,13%, respectively ). Better antioxidant activity was found in CLF than in CSF. The biscuits prepared would be classified, as products ready for consumption with high fiber content. All attributes acceptability index reached above 70%. The biscuits prepared can be considered products' quality and acceptance, especially since these products do not yet exist in the market. © All Rights Reserved
Introduction
Brassica vegetables include some economically interesting crops such as cabbage, broccoli, cauliflower, and turnip, which have consumed the entire world. A high consumption of these vegetables is associated with a decreased risk of cardiovascular diseases, cancer and degenerative pathologies. Compared to other vegetables, cauliflower has higher antioxidant potential which makes them very interesting crops from the consumer's point of view. It is considered as a rich source of dietary fiber and it possesses both antioxidant and anticarcinogenic properties (Podsedek, 2007).
Cauliflower has the highest waste index, i.e. ratio of non-edible to edible portion after harvesting, and thus generates a large amount of organic solid waste, which creates a foul odor on decomposition. Disposal of the non-edible portion of cauliflower (cauliflower waste), which contributes to about 45-60% of the total weight of the vegetable, remains a crucial problem (Oberoi et al., 2007).
Fruits and vegetables are extensively processed for the beverage manufacture generating a large amount...