Effect of Dried Moringa oleifera Leaves on the Nutritional and Organoleptic Characteristics of Cookies | ||||
| Alexandria Science Exchange Journal | ||||
| Article 2, Volume 36, OCTOBER- DECEMBER - Serial Number 4, December 2015, Page 297-302 PDF (175.42 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2015.2934 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Haneen Hamed Saleh Mouminah* | ||||
| Faculty of Home Economics, food and Nutrition department King Abdul Aziz University - Jeddah | ||||
| Abstract | ||||
| In the present study, dried Moringa oleifera leaves powder (DMLP) were incorporated at different levels (5, 10 and 15 %) in cookies and their sensory and nutritional properties were evaluated. The results revealed that the contents of protein, dietary fiber, minerals in cookies increased with incorporation of increasing levels of DMLP. Sensory evaluation showed that cookies with acceptable quality and typical Moringa leaf flavor could be obtained by incorporating DMLP up to 10 %. Thus, the nutritional quality of cookies could be enhanced by incorporating DMLP in a dose dependent manner. | ||||
| Keywords | ||||
| Moringa; Organoleptic; Cookies | ||||
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