Standardization and Evaluation of Cauliflower Stalks Powder Incorporated Products

The world produces enough food to feed everyone yet many people suffer from chronic health issues. The advancement in science and technology has explored the possibilities of food as medicine that can help in combating degenerative diseases. The reduction in these wastes can occur if food produced is effectively utilised to provide food security to under privileged as these two are interrelated. The utilization of waste products is the recent trend for improving the nutritional value of processed food products. The increasing of awareness amongst consumers necessitated developed aesthetic products necessitates the analysis of physical properties of foods. There are a number of possibilities for use of some types of ingredient wastes but there is as yet no evidence that any of these are economic.

The use of rice bran is gaining importance as large amounts of the grain’s outer layers are removed during the processing of paddy rendering bran as an important source of nutrients to food industry, human consumption and supplementation with nutrient dense ingredients to improve the nutritional value of the food. The cauliflower trimmings powder (CTP) added to rice bran extrudates and phulkas were best accepted at 5 and 10% addition respectively. The incorporation of CTP to rice bran extrudates and phulkas improved their sensory properties.