Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 11, Issue 2, February 2020, Page 65-73 PDF (664.82 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2020.78888 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
M. M. Rabie  1; Faten Y. Ibrahim1; M. R. G. Youssif2; Nora M. Ezz El-Ragal1
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| 1Food Science Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt | ||||
| 2Bread and Pasta Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| This study was aimed to produce of cookies enriched with moringa leaves powder (MLP), moringa seeds powder (MSP) and mixed of both of moringa leaves with seeds powders (MLP+MSP) at different concentrations (2.5, 5.0 and 7.5%), (2.5, 5.0 and 7.5%) and (2.5+2.5, 2.5+5.0 and 5.0+5.0 %), respectively. The effect of these substituted levels on chemical composition, physical and sensory characteristics of cookies was studied. The obtained results indicated that MLP was found to possess higher amount of protein, ash, crude fibers, dietary fibers and minerals, while MSP characterized by higher fat, protein, dietary fibers and minerals contents. Also, MLP and MSP contained a higher amount of essential and non-essential amino acids. Results also, showed that supplementation of MLP, MSP and mixed of MLP+MSP to processed cookies increased its content of protein, lipids, dietary fibers, essential and non-essential amino acids and minerals while carbohydrates content decreased compared to control cookies. As physical properties, MLP, MSP and mixed of MLP+MSP addition also caused gradually increased in weight of cookies values. While cookies volume and specific volume were gradually decreased by rising amount of substitution in compared to control sample. Also, the substituted of wheat flour (72% extraction rate) by MLP, MSP and mixed of MLP+MSP decreased the diameter and spread ratio of cookies while thickness increased. Generally, from this study it could be concluded that, the possibility of incorporating MLP, MSP and mixed of MLP+MSP in cookies up to (5.0, 5.0 and 2.5+5.0 %), respectively to improve the nutritional characteristics of cookies. | ||||
| Keywords | ||||
| Cookies; Moringa leaves powder; Moringa seeds powder; Chemical and Physical properties; Sensory evaluation | ||||
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