Effect of Moringa oleifera seed flour on the rheological, physico‑sensory, protein digestibility and fatty acid profile of cookies

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

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Abstract

In the present study, debittered Moringa Oleif- era seed flour (DDMF) rich in protein, vitamins, minerals and balanced amino acid and fatty acid profile was used to develop functional cookies. DDMF was incorporated at 25, 50, 75 and 100% levels and studied their effect on flour 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 incor- porating 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 digestibil- ity, mineral contents, and fatty acids content. Thus, the nutri- tional quality of cookies concerning quantity and quality of protein and fat could be enhanced by incorporating DDMF.

Item Type:	Article
Uncontrolled Keywords:	Moringa seed flour, Rheology, Cookies, Fatty acid profile, Amino acid profile
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology Protein Chemistry and Technology
Depositing User:	Somashekar K S
Date Deposited:	18 Dec 2025 11:20
Last Modified:	18 Dec 2025 11:20
URI:	http://ir.cftri.res.in/id/eprint/20209

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