Nutritional and sensory properties of cookies fortified with de- bittered Moringa leaves powder | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Laraib Syed: Institute of Food Sciences and Technology, Sindh Agriculture University,Tandojam, Sindh,Pakistan

2. Aijaz Hussain Soomro: Institute of Food Sciences and Technology, Sindh Agriculture University,Tandojam, Sindh,Pakistan

3. Shahzor Gul Khaskheli: Institute of Food Sciences and Technology, Sindh Agriculture University,Tandojam, Sindh,Pakistan

4. Asadullah: Institute of Food Sciences and Technology, Sindh Agriculture University,Tandojam, Sindh,Pakistan

5. Marri: Institute of Food Sciences and Technology, Sindh Agriculture University,Tandojam, Sindh,Pakistan

6. Nida Asad: Institute of Food Sciences and Technology, Sindh Agriculture University,Tandojam, Sindh,Pakistan

Abstract:

Moringa oleifera is highly useful tree with multiple nutritional and therapeutic properties for human health. The experiment for present study was conducted to investigate the physical, nutritional and sensorial properties of the cookies fortified with de-bittered Moringa leaves powder (DMLP). Fresh baby Moringa leaves were plucked, botanically identified, washed, de-bittered and shade dried at ambient temperature. The dried leaves were grinded to obtain DMLP which was used for preparing cookies. Five different treatments were developed for this study including T0 (100% wheat flour/control), T1 (99.5% WF and 0.5% DMLP), T2 (99.0% WF and 1.0% DMLP), T3 (98.5% WF and 1.5% DMLP) and T4 (98.0% WF and 2.0% DMLP). The results revealed that physical attributes such as diameter (38.31mm to 35.37mm) and the spread ratio (3.73mm to 3.22mm) of fortified cookies were decreased while thickness (10.24mm to 11.44mm) of fortified cookies were increased. It was observed that T4 showed significantly higher average values for protein (15.03%), fat (15.70%), carbohydrate (40.56%), crude fiber (2.48%) and pH (4.87). Whereas ash (3.63%) and moisture (4.39%) content were higher in T3 and T2, respectively. The organoleptic evaluation of T1 cookies perceived significantly higher scores for color (7.5), taste (7.7), flavor (7.7), aroma (7.5), appearance (8.0) and overall acceptability (7.8). It was concluded from the study that the addition of DMLP improved the nutritional composition of cookies due to its rich source of nutrients therefore it could be used as supplementary ingredient for enhancing the nutritional value of fortified cookies. The sensorial properties of cookies fortified with DMLP may exhibit higher acceptability among consumers.

Page(s): 174-174

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

cookies , Moringa leaves powder , Nutritional and sensory properties

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