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

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.