Effect of Moringa Leaves Powder (Moringa oleifera) on Some Chemical and Physical Properties of Pan Bread | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 7, Issue 7, July 2016, Page 307-314 PDF (582.47 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2016.46005 | ||||
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| Authors | ||||
| Rania E. El-Gammal1; Gehan A. Ghoneim2; Sh. M. ElShehawy2 | ||||
| 1Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, Egypt | ||||
| 2Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, Mansoura, Egypt | ||||
| Abstract | ||||
| The current study was a trial to produce an acceptable herbal bakery product such pan bread using Moringa leaves powder at different ratios, (5, 10, 15 and 20%). Chemical composition, and minerals content of raw materials and processed pan bread samples were determined. Rheological characteristics of these treated dough, sensory evaluation, physical properties, staling rate and microstructure of processed pan bread samples were conducted. The obtained results indicated that Moringa leaves powder contained high amounts of protein and crude fiber, beside some essential minerals namely Calcium, Magnesium, Phosphorous and Iron. Addition of Moringaleaves powder to pan bread raised the protein content up to 21.85%, ash (5.21%) and carbohydrates content decreased and reached 59.34%. Treated pan bread with 10% Moringaleaves powder had higher amount of Magnesium (Mg), Calcium (Ca) and Iron (Fe) compared with control sample (from 25.50 to 102.56 mg/100g, 12.85 to 205.60 mg/100g and 4.54 to 12.56 mg/100g, respectively). Rheological properties showed that addition of Moringa leaves powder negatively affected on some farinograph and extensograph values. Sensory evaluation showed that although there was an improvement in nutritional value, the acceptability of all pan bread samples decreased with increasing level of Moringaleaves powder ratios, especially pan bread with 15 and 20%. As physical properties, baking loss % ranged from 3.5-5.5% in bread sample E and control sample, respectively. Results showed observed decreases in texture profile properties namely gumminess, chewiness, springiness and resilience in all pan bread samples compared with control sample. Results of staling rate indicated that there were gradual increases in all processed pan bread freshness up to 4 days of storage compared with control sample. Finally, microstructure results showed different crystal types varied in shape, size and distribution in processed pan bread with 15 and 20% compared with other samples 5 and 10%. Also, the starch granules appeared wrapped and swollen in pan bread with 15 and 20% addition ratios. Generally, it could be said that, it is possible to produce acceptable herbal bakery products such as pan bread using Moringa leaves powder with ratios of 5 and 10%. Moringa leaves powder is considered as a rich source of Ca, Mg and Fe, could be used to prepare many bakery products, but there is a need to carry out more studies to evaluate these minerals bioavailability. | ||||
| Keywords | ||||
| Bakery products; Moringa; Sensory evaluation; Rheological properties; chemical and physical characteristics | ||||
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