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.
Nanotechnology is an enable technology that has the potential to revolutionize agriculture and food systems. Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. The basic categories of nanotechnology applications and functionalities currently in the development of food packaging include: the improvement of plastic materials barriers, the incorporation of active components that can deliver functional attributes beyond those of conventional active packaging, and the sensing and signaling of relevant information. Nano food packaging materials may extend food life, improve food safety, alert consumers that food is contaminated or spoiled, repair tears in packaging, and even release preservatives to extend the life of the food in the package. Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed, but uncertainty and health concerns are also emerging.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.