Formulation of healthy cookies incorporated with orange peel powder and Moringa oleifera leaf powder

Abstract

Studies were conducted for the incorporation of OPP (Orange peel powder) and MLP (Moringa leaves powder) in cookies. The OPP and MLP were analyzed and used in whole WF 100gm (0.5 gm, 1 gm, 1.5 gm, 2 gm, 2.5 gm, 3 gm, 3.5 gm, 4 gm) and MLP (0.5 gm, 1 gm, 1.5 gm 2 gm, 2.5 gm, 3 gm, 3.5 gm, 4 gm) proportion respectively. Based on sensory evaluation, 3% of OPP and 1% of MLP were selected for the preparation of healthy cookies. In the present work, OPP and MLP were prepared by using the tray dryer method. Jaggery and whole wheat flour were used instead of sugar and maida. The final formulation of the cookie mixture containing wheat flour (WF), OPP, and MLP was in the 96:3:1 ratio and resulted in the highest sensory score. The cookies were analyzed for various nutrients and phytochemical compounds. The utilization of waste orange peel and Moringa leaves was the most significant aspect of this study.