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, β‐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 APPLICATIONS: Moringa 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 protein, β‐carotene, iron, calcium and fiber. Tender moringa leaves are used in dhal, soup, salad and as a substitute for spinach. The leaves also possess many medicinal properties. The baking industry in India is growing at a very fast rate and the demand for health bakery products is increasing. Biscuits and cookies generally prepared from refined wheat flour are deficient in proteins, vitamins, minerals and fiber. Use of moringa leaves in cookies not only improves nutritional value but also brings in a familiar taste. The baking industry can exploit moringa leaves as a natural and inexpensive source of nutrients to produce nutritionally superior cookies.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In cookies, substitution of dried moringa leaves to wheat flour had a significant effect on the sensory qualities of the product.
“In cookies, the substitution of cashew-apple residue (Ebere et al., 2015), dried moringa leaves (Dachana et al., 2010;Abdel-Samie & Abdulla, 2014;Emelike et al., 2015;Mouminah, 2015), cladodes (Msaddak et al., 2015), and composite flour made from cassava, soybean, and mango (Chinma & Gernah, 2007) to wheat flour had a significant effect on the sensory qualities of the product.”
From Utilization of Unwanted Weed, Paragis Leaves (Eleusine indica Linn.) in Cookie Production (2020) · cites this paper as Dachana et al., 2010
A similar trend of decreased acceptability with moringa powder was observed in cookies and bread, and in cookies with plantain flour and Bambara groundnut protein concentrate.
“A similar trend was observed by Dachana et al. (2010), Emelike et al. (2015), Mouminah (2015) and Abdel-Samie and Abdulla (2016) in cookies added with moringa powder; El-Gammal et al. (2016) and Sengev et al. (2013) in bread with powdered moringa leaves; and in cookies with plantain flour and Bambara groundnut protein concentrate(Barine, 2015).”
From Utilization of Unwanted Weed, Paragis Leaves (Eleusine indica Linn.) in Cookie Production (2020) · cites this paper as Dachana et al. (2010)
Cited by
Sorted by citations
Utilization of Unwanted Weed, Paragis Leaves (Eleusine indica Linn.) in Cookie Production
Department of Food Science and Technology, V. S. U., Makinano, D., & Cimafranca, L. (2020) · Central Mindanao University Journal of Science · doi:10.52751/capq1189 · Cited by 1 · see citing works
- Authors
- DACHANA, K. B., RAJIV, J., INDRANI, D., & PRAKASH, J.
- Affiliations
- University of Mysore (IN)
- Central Food Technological Research Institute (IN)
- Venue
- Journal of Food Quality
- Publisher
- Wiley
- Published
- 2010-10
- Volume
- 33
- Issue
- 5
- Pages
- 660-677
- ISSN
- 0146-9428 (ISSN-L)
- 1745-4557
- OpenAlex
- W2154338359
- Cited by
- 122
- References
- 0
- Citations by year
- 2026: 1 · 2025: 8 · 2024: 13 · 2023: 10 · 2022: 9 · 2021: 14 · 2020: 15 · 2019: 8 · 2018: 9 · 2017: 6 · 2016: 5 · 2015: 9 · 2014: 4 · 2013: 6 · 2012: 4
- FWCI
- 4.23
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Quality (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Moringa oleifera research and applications
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Keywords
- Moringa oleifera, moringa leaf powder, cookies, wheat flour substitution, rheological properties, dough microstructure, calcium oxalate crystals, starch granules, sensory evaluation, nutritional composition, dietary fiber, iron and calcium content, beta-carotene
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
