Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

Gianluca Giuberti,Antonello Frustace,Alessandra Marti,Mariasole Cervini,Andrea Bresciani

doi:10.1007/s00217-020-03656-z

Abstract

Dried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising naturally gluten-free (GF) ingredient to be added in the formulation of GF food products aiming to improve the overall nutritional characteristics. In this work, GF biscuits were formulated by replacing a commercial GF flour mix with 0, 5, 10, and 15 g/100 g of MOLP. Chemical composition, physical and textural characteristics, starch pasting properties, and the in vitro starch digestibility were considered. Adding MOLP increased the amount of protein and total dietary fibre. Even at the lowest MOLP-substitution level, the biscuits had a total dietary fibre content > 6 g/100 g dry matter. Differences in the chemical composition might account for differences in starch properties in terms of pasting behaviour and in vitro digestibility. Using MOLP decreased the in vitro starch hydrolysis index of biscuits, the lowest value (69.3) obtained at the greatest MOLP inclusion level. In addition, an increase in the resistant starch content was reported, passing from 1.1 to 2.7 g/100 g dry matter for GF biscuits containing 0 to 15 g/100 g of MOLP. Colour, spread ratio, and hardness were affected by MOLP inclusion. Biscuits containing 15 g/100 g of MOLP were characterized by the highest hardness value (41.9 N). Substitution level of 10 g/100 g should be considered the threshold level for obtaining a product with similar spread ratio than the control.

Highlights

The market demand of gluten-free (GF) baked goods and pasta is expanding [1]
The present study evaluated the chemical composition, the physical and textural characteristics of GF biscuits prepared by replacing commercially available all-purpose GF flour mix with increasing levels of dried MOL powder (MOLP)
Similar results have already been reported in wheat-based biscuits and oat-based expanded snacks formulated with increasing levels of MOLP [10, 16]

Summary

Introduction

The market demand of gluten-free (GF) baked goods and pasta is expanding [1]. Despite the health halo associated with GF food category, commercially available GF cerealbased foods are often characterised by lower nutritional quality than their gluten-containing counterparts, having lower dietary fibre, protein and resistant starch (RS) contents, along with enhanced starch digestion rates and extents [2].Plenty of research has been, conducted to ameliorate the nutritional profile of GF foods and one of the possible strategies is the partial replacement of commonDepartment for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyDepartment of Food, Environmental, and Nutritional Sciences (DeFENS), Università Degli Studi di Milano, Via G. Dairy proteins, fruits and vegetable-based powders, along with fibre sources and other GF materials have been added at different inclusion levels in GF baked goods aiming to enhance their technological and nutritional profiles [4, 5]. In this context, dried powder from Moringa oleifera L. leaves (MOL) could be considered a promising naturally GF ingredient to be added in the formulation of GF food products. MOL powder (MOLP) has been used in the formulation of amala (stiff dough), wheat-based foods (e.g. bread, cookies, pasta), dairy products and soups [9].

Methods

Results

Conclusion