Abstract:
A cookie is a baked or cooked food that is typically small, flat and sweet. Nutritional value of cookies can be manipulated by adding some nutritional ingredients. So, the present study was planned to improve the nutritional value of cookies by adding Moringa leaf powder and pumpkin seed powders. Moringa Oleifera is used as vegetable (leaves, green pods, flowers, roasted seeds), for spice (mainly roots), cooking and cosmetic oil (seeds) and as a medicinal plant (all plant organs) and contains vitamin C, calcium, potassium as well as proteins. Pumpkin seeds are also good source of proteins, vitamins and minerals. Cookies were prepared by replacing wheat flour with Moringa leaf and pumpkin seed powders at 0, 5, 10, 15 and 20%and quality characteristics of resultant cookies which include the physical, chemical and sensory properties were analyzed. Use of Moringa leaf and pumpkin seed powders decreased the spread ratio of cookies. Protein, fat, fibre and ash content increased while increasing these powders. Sensory evaluation also showed the acceptability of these cookies. The results showed the possibility of using Moringa leaf and pumpkin seed powders to improve the nutritional value of cookies.
Page(s):
55-55
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:
Chemical properties
,
cookies
,
Sensory evaluation
,
Moringa leaf
,
Pumpkin seed