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Development and Quality Assessment of Moringa Leaf Powder and Supplemented Biscuits
Author(s)
Muhammad Asad Ali Khan Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Muhammad Asif Khan Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Zulfiqar Ahmad Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
M. Waseem Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Umair Ali Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Tahir Mehmood Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Hammad Hafeez Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Baila Ahmad Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan
Abstract
This study focused at investigating the physicochemical and baking qualities of the dried moringa leaf powder. Physicochemical attributes of the moringa leaf powder juxtaposed with whole wheat flour and the reaction of the moringa leaf powder fortification on the nutritional composition, dough rheology, and quality attributes of biscuits were examined. The outcomes suggested that the moringa leaf powder having the 18% crude fiber, 26% protein, 440 mg/100gcalcium, and 8 mg/100g iron. The results significantly described that moringa leaf powder have increased values of water absorption capacity 1.5 g/g, emulsifying capacity 45.8%, emulsifying stability 47.3%, and oil absorption capacity 0.9 g/g after 2 h when compared with the whole-wheat flour (control). Fortification of the moringa leaf powder in the whole wheat flour 20%substitution level reduced the dough development properties including water absorption, dough stability, and peak dough development time. Color analysis indicated that there is a significant decrease in the L*, a*and b* values respectively when increased the supplementation level of the moringa leaf powder and at 10% has an optimum effect on the overall acceptability of the product. The results further suggested that this is a viable dietary approach, replacing the wheat flour by moringa leaf powder in baked products that supplied an increased amounts of micronutrients and to combat the micro nutrient deficiencies among various population segments.
Publication Details
Page(s) 28-28
DOI DOI not available
Published Journal: Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23, Volume: 0, Issue: 0, Year: 2023
Keywords
Antioxidants Moringa leaf Biscuits Sensory quality
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