Published in Scientific Papers. Series B, Horticulture, Vol. LXVIII, Issue 2
Written by Monica CATANĂ, Luminița CATANĂ, Adrian Constantin ASĂNICĂ, Monica-Alexandra DÂRĂ, Florica CONSTANTINESCU, Denisa-Eglantina DUȚĂ
Considering the exponential population growth and climate change, it is necessary to develop strategies to produce more foods with high nutritional value and antioxidant capacity, with less waste, using sustainable food production systems. This paper presents the results of the research carried out for the fortification of cakes with cauliflower leaves powder (fortification levels in the range of 4-23%). The fortified cakes have superior sensory qualities and are notable for their protein content (15.16-16.06%), total fiber (6.04-6.92%), total ash (1.89-2.30%), total polyphenols (92.85- 157.15 mg GAE/100 g), glucosinolates (117.21-647.87 mmol/100 g), α-Tocopherol (0.638-0.682 mg/100 g), β-Carotene (0.24-1.43 mg/100 g), chlorophyll a (1.09-5.75 mg/100 g), chlorophyll b ( 1.76-10.06 mg/100 g). At the same time, the cakes fortified with cauliflower leaves powder have antioxidant potential (215.34-364.23 mg Trolox Equivalents/100 g). Due to their high nutritional value and antioxidant potential, these pastries are beneficial in a healthy diet, but also in the prevention and diet therapy of nutritional deficiencies and diseases caused by oxidative stress.
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