TITLE:
Improving the Nutritional Values of Wheat and Rice Crackers by Using Cauliflowers
AUTHORS:
Dalia M. El Sheikh, Manal S. Helal, Heba A. Barakat
KEYWORDS:
Cauliflower, Wheat, Rice, Crackers, Phenols, Flavonoids, Antioxidants, Hepatocellular, Colon intestinal, Glutenfree
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.6,
June
29,
2021
ABSTRACT: The present study described the enhancement of the
nutritional values of wheat and rice crackers by adding cauliflowers. The
results showed that 25% - 75% cauliflower replaced in crackers increased the
consumer acceptability, nutritional value, antioxidant activity, minerals, and
anti-carcinogenic effect. Moreover, it also improved the functional properties
and sensory quality. The results revealed that the raw samples of cauliflower
recorded the highest value of moisture, ash, protein and fiber 89.29%, 7.68%,
19.04% and 10.18% on dry weight, respectively. The crackers formula of
cauliflower: wheat 75%:25% and cauliflower: rice 75%:25% recorded the highest
values in ash, protein, fat, and fiber. The data showed that increasing
cauliflower percentage in crackers formula causing a parallel increase in all
determined chemical composition. Cauliflower samples exhibited the highest
antioxidant activity (92.94%). Also, crackers samples of cauliflower: wheat 75%:25%
crackers, recorded 57.6% for antioxidant activity. The highest values of
phenols and flavonoids for cauliflower cracker samples (cauliflower: wheat 75%:25% and cauliflower: rice 75%:25%) have increased up to (5.75 and 5.49), (2.70 and 2.54)
respectively. The results showed that the higher mineral content is the sulfur
(635.96 mg/100g) in raw cauliflower, while (1.00 mg/100g, and 0.99 mg/100g
sulfur content) in wheat and rice respectively. Moreover, the result found that
as the cauliflower percentage increases, the minerals contents especially
sulfur increase. Furthermore, the cauliflower displayed moderate activity for
human hepatocellular carcinoma, colon cancer and intestinal epithelial barrier
treatment, (IC50 = 183.4 ± 6.8, 175.8 ±
7.1 and 207.2 ± 8.5 μg/mL, respectively). There were significant differences in
the taste property; the highest degree of acceptance of the taste was obtained
to crackers samples which were replaced with cauliflower more than the control.