Balaji, S and Thamarai Selvi, M (2021) Formulation and Sensory Acceptability of Cauliflower Leaf Jellies. International Journal of Advanced Research in Science, Communication and Technology, 9 (1). pp. 21-26. ISSN 2581-9429

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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

Item Type: Article
Uncontrolled Keywords: Cauliflower leaf; Value added jelly; Sensory acceptability; Iron; Calcium
Divisions: PSG College of Arts and Science > Department of Nutrition, Food Service Management & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 09 Jan 2023 06:16
Last Modified: 09 Jan 2023 06:16

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