Effect Of Dried Moringa (Moringa Oleifera Lam) Leaves On Rheological, Microstructural, Nutritional, Textural And Organoleptic Characteristics Of Cookies

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.