Nutritional Evaluation of Cookies Enriched with Different Blends of Spirulina platensis and Moringa oleifera Leaves Powder | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 10, Issue 3, March 2019, Page 53-60 PDF (293.32 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2019.36154 | ||||
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| Authors | ||||
| I. S. Ashoush; Samar M. Mahdy | ||||
| Food Science Dept., Fac. of Agric., Ain Shams Univ., Cairo, Egypt | ||||
| Abstract | ||||
| Cookies were produced from wheat flour with partial replacement with a combination of dried spirulina biomass and moringa leaves powder at different concentrations T1 (95:2:3), T2 (90:4:6) and T3 (85:6:9), respectively. 100% wheat flour cookies were used as the control sample. Quality characteristics of produced cookies were evaluated including the physical, chemical, sensory and antioxidant properties. The results showed significant differences in the physical properties of all cookie samples. Cookies with replacement level 15% (T3) showed the highest weight (24.80 g), greater diameter (7.74 cm), lowest thickness and spread ration (0.68 cm and 9.27). Data revealed that using spirulina and moringa with different blending levels made cookies color greenness when compared to the control sample. All samples of cookies contain a moisture content and carbohydrate significantly lower than the control sample. Partial replacement of wheat flour with different concentration of spirulina and moringa blends was significantly increased all nutrients in produced cookies including ash, protein, lipids, crude fiber, and minerals with increasing replacement level compared to control cookies. There were no statistically significant differences between control cookies and both T1 and T2 cookies for all sensory properties. Sensory scores for T1 almost equal to control cookies. Otherwise, T3 cookies had the lowest scores of appearance, color, taste, and acceptability. However, all samples are reasonably acceptable. Total phenolic, flavonoid contents and scavenging ability of produced cookies increased significantly by increasing replacement level with spirulina and moringa leaves powder. In conclusion, the obtained data revealed the possibility of incorporating 6% dried spirulina biomass and 9% moringa leaves powder in cookies production to improve the nutritional and antioxidant status of cookies. | ||||
| Keywords | ||||
| Spirulina; Moringa; Cookies; Antioxidant status and physicochemical analysis | ||||
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