EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES

Abstract

Effect of replacement of wheat flour with 5, 10 and 15% dried moringa leaves (Moringa oleifera Lam) powder (DML) on the rheological, microstructural, nutritional and quality characteristics of cookies was studied. Incorporation of increasing amount of DML from 0 to 15% increased farinograph water absorption and decreased dough stability, amylograph pasting temperature and peak viscosity. Use of DML increased dough hardness and decreased cohesiveness and spread ratio of cookies. Sensory evaluation showed that cookies incorporated with 10% DML powder were acceptable. Microstructure studies showed calcium oxalate crystals in both DML powder and cookies with DML. The starch granules appeared wrapped in cookies with 10 and 15% DML. Protein, iron, calcium, b-carotene and dietary fiber contents increased with increasing amount of DML from 0 to 15%. The results showed the possibility of utilizing DML to improve the nutritional characteristics of cookies. PRACTICAL APPLICATIONSMoringa oleifera Lam. is a popular, fast-growing plant widely available in India. The leaves of moringa are used as a vegetable. The leaves are rich in * Corresponding

Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes

“…The decrease in peak viscosity may be due to the partial gelatinisation of starch and denaturation of proteins and less water available for initial swelling of starch granule (Yadav et al 2008;Symons and Brennan 2004). Earlier also Dachana et al (2010) reported decrease in peak viscosity with the increase in dried moringa leaves. The break down which is highly influenced by the amylose content and a measure of susceptibility of cooked starch granules to disintegration decreased significantly (p ≤0.05) from 54.50 to 47.10 RVU.…”

“…The increase in water absorption may be attributed to the fact that hydroxyl groups present in the fibre structure allow more water interaction through hydrogen bonding. Earlier, Dachana et al (2010) and Gomez et al (2003) also reported addition of fiber increase water absorption in cookies and bread due to the hydroxyl groups present in the fiber. The time required for dough development or to reach a dough consistency equivalent to 2,200 mb pressure (Tpr) was increased from 110 to 260 s, whereas the tolerance (To1) which measures the stability of the dough, decreased with the increase in the concentration of spinach powder from 301 to 165 s. The increase in time for dough development and decrease in stability may be attributed to the decrease in the strength of dough due to increase in fiber content owning to dilution and disruption of continuity of gluten.…”

“…Earlier Gomez et al (2003) reported that time required for dough development increases as a consequent of fiber addition to wheat flour. Dachana et al (2010) also reported increase in time for dough development with the addition of increasing amount of dehydrated moringa leaves in wheat flour for the preparation of cookies.…”

“…From the Table 1, it is evident that with the increase in spinach powder, the hardness of chapaties was increased (p ≤0.05) from 6.51 to 16.52 N. Similarly chewiness increases significantly (p ≤0.05) from 2.45 to 4.88 whereas, springiness and gumminess decreases with the increase of spinach powder. Earlier, studies have also reported that with the addition of bran, high protein, dietary fibre, calcium and iron dilute the gluten which results in the development of hard dough having less gumminess and springiness with hard nature (Dachana et al 2010). Lee et al (2004) also reported that addition of oat bran, increased the hardness of cake and lowered the springiness.…”

“…Reddy et al (2000) developed biscuits by using extracts of amla, drumstick and raisins. Dachana et al (2010) evaluated the effect of dried moringa leaves on the rheological, microstructural, nutritional, textural and organoleptic characteristics of cookies. Therefore, attempts were made to develop chapati premixes by fortifying wheat flour with dehydrated spinach powder and to evaluate their effect on physico-chemical, rheological, nutritional and sensory characteristics.…”