Formulation and Sensory Acceptability of Cauliflower Leaf Jellies

Abstract

Consumption of green leafy vegetables is part of maintaining a healthy lifestyle. Cauliflower leaves are rich in iron and calcium also has highest waste index. In order to diversify jellies and promote healthy eating, an attempt was made to utilize its leaves thus reducing the wastage. This study investigated the formulation and acceptability of jelly which were formulated with different proportions of orange juice and cauliflower leaf extract in the ratio of 100:0, 75:25, 50:50, 25:75,0:100. Present study includes standardization of jellies, organoleptic evaluation, nutrient and cost calculation of formulated cauliflower leaf jellies. Among the five variations, jellies containing 50 percent cauliflower leaf extract had higher sensory score (8.8±0.2) than the plain orange jelly. On supplementation of cauliflower leaves (Variation II), iron and calcium content increased from 0.4 to 10.8 mg and 9 to 192.3 mg respectively. The cost of the formulated jelly was found to be Rs 2.0/15g. Formulated jellies also had better micronutrient content when compared to standard jellies. It can be concluded that cauliflower leaf jelly can be prepared with good sensory, nutritional quality and cost-effective product as a means of nutrient enrichment. Hence, cauliflower leaves could be utilized to progress the nutritional status of the people.