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Vol. 11, Special Issue 11 (2022)

Evaluation of various properties of cookies after Moringa leaf powder addition

Author(s):
Nimbalkar Swapnil B, Kalamnurikar Shalaka S, Nagawade Omkar S, Khose Suyog B and Mandage Mangesh V
Abstract:
The effect of Moringa oleifera leaf powder on some physico-chemical, textural and sensory properties of wheat (Maida) cookies were determined. The experiment was laid out in a completely randomized design (CRD) with four treatments (4, 6, 8, and 10% moringa leaf powder incorporation with wheat maida) and with three replications. The cookie’s samples were allowed to cool at ambient temperature (30°C±1°C) and analysed for some physical properties, textural properties, and sensory attributes. Moringa leaf powder substitution in the cookies significantly (p<0.05) increased the moisture content, weight, diameter, and thickness of cookies from 10.16 to 13.20%, 13.04 to 15.76 g, 5.56 to 5.57 cm, and 0.93 to 1.42 cm respectively, while decreased spread ratio from 5.99 to 3.92. For the textural properties of cookies dough, the penetration force of cookies increased and the springiness of cookies dough decreased from 4.567 N to 6.432 N and from 1.39 mm to 1.10 mm respectively. Colour values (L*, a* and b*) of cookies dough decreased due to the dilution of gluten in the dough and darker MLP. All the judges rated maximum to the blended cookies i.e. 7.90 for 4% replacement of moringa leaf powder, as compared to other combinations of 6, 8, and 10% moringa leaf powders. The overall results indicated that positive response of moringa leaf powder substitution to wheat maida up to 4% level because when increasing the percentage of MLP, it contains high chlorophyll content in the formulation of high fibre and low moisture containing bread and cookies affecting their overall quality.
Pages: 178-183  |  952 Views  735 Downloads
How to cite this article:
Nimbalkar Swapnil B, Kalamnurikar Shalaka S, Nagawade Omkar S, Khose Suyog B and Mandage Mangesh V. Evaluation of various properties of cookies after Moringa leaf powder addition. The Pharma Innovation Journal. 2022; 11(11S): 178-183.

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