The antioxidant activity and sensory properties of crackers supplemented with cauliflower stems

Cauliflower stems represent great amounts of untapped by-product that contain many beneficial nutrients. Therefore, the aim was to exploit cauliflower stems, for their nutritional benefits as well as its suitability in making crackers.
Raw and the treated cauliflower stems were analyzed for proximate composition, and as well to determine its content of antioxidant compounds and DPPH Radical-Scavenging Activity.
The treated stems of cauliflower were chosen to fortify wheat flour for its nutritive value. Three products were prepared by replacing a portion of wheat flour with ground cauliflower in proportions of 5%, 10% and 15%.
The sensory evaluation of crackers made was performed to select the two most acceptable samples. Sensory evaluation showed no significant differences among of the prepared crackers. Based on the statistical analyses of the assessed quality characteristics, the two samples containing 5% and 10 % cauliflower recorded the highest scores and were therefore chosen for further studies.
The results showed that the raw and treated cauliflower stems were rich in protein, ash and fiber, and also high content of antioxidant compounds. Moreover, improved the nutritional value content compared to the control sample. All experiments on crackers showed good sensory properties and better acceptability when compared to the control sample.
It could be concluded that the utilization of cauliflower by-products flour in production of bakery products and in food fortification as a good and available inexpensive source of protein, minerals, antioxidant compounds especially phenolic compounds and crude fiber to improve the nutritional and sensory quality parameters.