Abstract
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.
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