PRODUCT DEVELOPMENT AND SENSORY EVALUATION OF VALUE ADDED FOOD PRODUCTS MADE BY INCORPORATING DRIED CAULIFLOWER GREEN LEAVES

INTRODUCTION In this era of global industrialization and advancement of technologies, the life style of the people has changed a lot. In this changing life sty le, the demand for ready to eat foods like extruded foods has increased. Among ready to eat foods, junk  food form an important part of Indian diet. These products are rich in starch, fat and energy but depleted in fiber. Various epidemiological studies have shown that the diet lacking in fiber may be th  cause of various gastrointestinal and cardiovascula r ABSTRACT Brassica oleracea L.var.botrytis is one of the most common and popular vegetable grown in I dia but still, neglected by people in their consumption pattern. I n view of this, an attempt was made to utilize (cau liflower greens) to develop low cost fiber rich products for people suffering from micronutrient deficiency and to assess the sensory quality of developed products. The fres h collected cauliflower greenleaves were washed and sun dried for 5-7 days to dry them. Three recipes (panc ake, dhokla and idli) were supplemented with 2g and 5g DCGLP per serving and sensory evaluation was done w ith the help of 9 point hedonic rating scale in ref e nce to appearance, taste, texture and flavour by 9 pane ls of semi trained judges.Biochemical analysis of D CGLP revealed moisture 3.4 percent, protein 21.6 percent , crude fiber 10.23gm and iron 62mg(values as per 1 00gm). The prepared recipes were found to be acceptable at 2 g incorporation of DCGLP. It was concluded that increase in the incorporation of DCGLP in recipes w as decreasing acceptability. DCGLP, due to its high iron content can be used as supplement to make low cost iron rich recipes.

diseases 1 . Green leafy vegetables are good source of fibre and micronutrients. Multiple micronutrient deficiencies are very common than single deficiency mainly in developing countries.
Nutritional problems are more severe; mostly people in the developed countries also suffer from different forms of these nutritional problems. According to this data in India, 79% of children of age group between 6 to 35 months and women between 15 to 49 years of age are anemic 2 . Nutritionists are now trying to encourage people for supplementation of green leafy vegetables in nutritional recipes to combat with these micronutrient deficiencies. Green leafy vegetables are good source of micronutrients. India ranks second in the world in the production of vegetables and third in production of fruits 3 . There are many varieties of green leafy vegetables, which are richest source of iron but they are discarded and not used properly for human consumption. Cauliflower greens are also come in this category of waste products which are often neglected. In its case, stalks are always used for human consumption and leaves are discarded and become a part of animal feed 3 . Cauliflower green leaves ('Brassica oleraceaL.var. botrytis) are rich source of micro nutrientsand belong to the family of Brassicaceae/Cruciferae. It comes from the Latin words caulis, meaning -stalk and floris -flower. It is cultivated mainly in Northeast from April to December 4 . Cauliflower leaves are available for short duration but after dried, can be stored for long time 5 . The dried cauliflower green leaves are highly nutritious and a good source of βcarotene-43.11mg, Iron-60.38mg, Copper-1.55mg,  (values as per 100gm) 6 .

Raw material
Cauliflower (Brassica oleracea) fresh leaves were collected from local market of Chandigarh city, India. The leaves were separated and washed under running tap water. After washing the leaves were tied together in small bunches and was hung in the direct contact of air to remove extra water. Then, sun drying method was used for 5-7 days to dry cauliflower green leaves. After that, dry matter was crushed by hand or grinded in the mixer to get a fine powder and packed in air tight container for further use.

Composition analysis
The dried cauliflower green leaves sample was analyzed for proximate composition of moisture, protein 7 and crude fibre 8 , iron 9 respectively.

Recipes formulation
Three recipes namely pancake,dhokla and idli were selected and supplemented with dried cauliflower green leaves powder.

Sensory analysis
The recipes (pancake, dhokla and idli) were evaluated to find out the overall acceptability. The sensory evaluation was carried out by semi trained nine judges by using 9 point hedonic scale assigning scores 9 (like extremely) to 1 (dislike extremely) 10 . The selected recipes were standardized before and after the supplementation of 2gm and 5 gm dried cauliflower green leaves powder and acceptability was also evaluated with respect to the following: appearance, texture, taste and flavour. The judges were mainly asked to indicate the presence or absence of dried cauliflower green leaves aroma in these selected formulated recipes. After that data was compiled and analyzed statistically.

STATISTICAL ANALYSIS
Statistical effects were assessed in Complete Randomized Design (CRD) with help of computer software. Data were compared at 5 per cent level of significance 11 .

RESULTS AND DISCUSSION Nutritional composition of dried cauliflower green leaves powder
Dried cauliflower green leaves powder were collected and their moisture, total protein, crude fiber and iron were determined (Table No.1).

Moisture
The moisture content of the dried sample was 3.4%. A study reported moisture content of 2.52% in dry cauliflower leaf powder 12 .

Protein
The total protein content of cauliflower leaf powder calculated from sample was 21.60gm. Similar findings were reported in a study 13 in the dehydrated green leafy vegetables of cauliflower. The protein content of the leaf powder was equivalent to the protein content of many pulses such as moth beans, soyabeans, rajmah etc. which contain (22 -24%) protein.

Fibre
The fibre content of cauliflower leaf powder calculated from sample was 10.23 gm. Similar results were reported in a study by Gupta and Wagle 14 .

Iron
The iron content of DCGLP sample was 62 mg. Bhuvneswari and Ramya 15 reported 60.78 mg iron content in dried cauliflower leaves.

Organoleptic evaluation of formulated powder
The supplemented recipes were subjected to sensory evaluation using 9 point hedonic rating scale such as appearance, odour, taste and flavour to find the overall acceptability. The recipes were evaluated by a panel of 9 expert judges. Sensory evaluation of standard recipes on 0-9 point scale: The data regarding sensory acceptability of DCGLP based products given below tables. As evident from data, there was no significant (p≤0.05) difference in the acceptability of appearance, odour, taste and flavor of the treatments. All the supplemented samples were rated as acceptable by panel of judges. The sensory evaluation of pancake supplemented with DCGLP is presented in the Table No.2. And, data revealed all supplementation levels were significantly (p≤0.05) acceptable. It is clear from the data that appearance, odour, taste and flavour acceptance of control sample was higher (8.00) i.e. extremely liked than supplemented samples. Odour acceptability of pancake supplemented with DCGLP decreased with increase in levels of dried cauliflower leaves powder i.e. 8.00, 4.80, 2.80 for these samples respectively. In case of taste and flavour, samples supplemented with 2 gm and 5gm DCGLP and they were rated as neither liked nor disliked and very much disliked with these values i.e. 4.80 and 2.80, respectively.
Finally, data revealed that 2gm supplementation of DCGLP was considered. In case of dhokla; Table No.3. The sensory acceptability followed the same trend as of pancake i.e. the control sample was adjudged as liked extremely (8.00) on 9-point hedonic scale forappearance, odour, taste and flavour than supplemented samples. Odour acceptability of dhoklasupplemented with DCGLP decreased with increase in levels of DCGLP i.e. 8.00, 4.80, 2.60 for these samples respectively. In case of taste and flavour, samples supplemented with 2 gm and 5gm DCGLP and they were rated as neither liked nor disliked and disliked moderately with these values i.e. (4.80, 2.40) and (4.40,2.40) respectively. The data also revealed that 2gm incorporation of DCGLP was considered. The data regarding acceptability of idlias in Table  No.4. Revealed that the control sample was more acceptable in case of appearance, odour, taste and flavour and was rated as liked extremely (8.00) as compared to supplemented samples. A perusal of the data revealed that odour acceptability of idlisupplemented with DCGLP decreased with increase in levels of DCGLP i.e. 8.00, 4.80, 2.00 for these samples respectively. In case of taste and flavour, samples supplemented with 2 gm and 5gm DCGLP and they were rated as neither liked nor disliked and disliked very much with these values ( 4.60, 2.00 ) respectively. The data also revealed that 2gm supplementation of DCGLP was considered. It is clear from Table that control sample was rated higher (8, 8 and 8 for appearance, odour, taste and flavor) than other samples. Sample with 2gm was rated high than 5 gm sample. Similar results were obtained by Kaur and Awasthi 15 who prepared chapatti, buns, cookies and pancake by incorporating 5 per cent, 10 per cent and 15 per cent fruit pomace and cauliflower greens. The study concluded that the increase in levels of both food remnants (pomace and cauliflower green) was decreasing acceptability.

CONCLUSION
Cauliflower green leaves are efficient source of dietary fiber and minerals. The present study was carried out with the aim to find out the acceptability of these recipes with the supplementation of DCGLP. Biochemical estimation found that 100 gms of DCGLP contains 34% of moisture, 10.23 gms of crude fibre,62 mg of iron and 21.60 gms of total protein. Three commonly used recipes (pancake, dhokla and idli) were supplemented with 2gm DCGLP and 5gm DCGLP per serving and their acceptability was ascertained by panel of semi trained 9 judges with the help of 9 point hedonic rating scale in reference to appearance, odour, taste and flavour. The general acceptability was good in 2gm DCGLP as compared to 5 gm DCGLP. The study concluded that increase in the incorporation of DCGLP in recipes was decreasing acceptability. This study will help people to generate awareness for the supplementation of iron rich DCGLP in their daily diet to control anemia and increase nutritional status in a better way.

ACKNOWLEDGEMENT
We are highly thankful to Government Home Science College, Chandigarh for providing us necessary laboratory equipments for research.