Efect of Moringa oleifera seed four on the rheological, physico‑sensory, protein digestibility and fatty acid profle of cookies.

Juhi, Agrawal and Ashwath Kumar, K. and Indrani, D. and Radha, C. (2022) Efect of Moringa oleifera seed four on the rheological, physico‑sensory, protein digestibility and fatty acid profle of cookies. Journal of Food Science and Technology, 59 (12). pp. 4731-4739. ISSN 0022-1155

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Abstract

In the present study, debittered Moringa Oleif�era seed four (DDMF) rich in protein, vitamins, minerals and balanced amino acid and fatty acid profle was used to develop functional cookies. DDMF was incorporated at 25, 50, 75 and 100% levels and studied their efect on four rheological, physicochemical, micro-structural, sensory and nutritional properties of cookies. The results revealed that the addition of an increasing amount of DDMF from 0 to 100% increased water absorption (59.5–77%) by farinograph study; cookie dough hardness (89.2–284.7 N); decreased pasting temperature (60.2–30.1 °C) and peak viscosity (696–9 BU) by amylograph study. SEM studies of cook�ies indicated that, in control cookies, starch granules are completely gelatinized and enmeshed in the gluten protein matrix, whereas, in 50% DDMF incorporated cookies, par�tially gelatinized starch granules are seen embedded in a weak protein matrix. Sensory evaluation showed that incorporating DDMF, up to 50% of cookies had clean mouthfeel without any residue formation and were highly acceptable; however, beyond that limit, they became brittle. The addition of 50% DDMF increased cookies’ in-vitro protein digestibility, mineral contents, and fatty acids content. Thus, the nutritional quality of cookies concerning quantity and quality of protein and fat could be enhanced by incorporating DDMF.

Item Type:	Article
Uncontrolled Keywords:	Moringa seed four · Rheology · Cookies · Fatty acid profle · Amino acid profle
Subjects:	500 Natural Sciences and Mathematics > 10 Plants 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Jan 2023 04:54
Last Modified:	25 Jan 2023 04:54
URI:	http://ir.cftri.res.in/id/eprint/15871

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