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. PRACTICAL APPLICATIONSMoringa 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 * Corresponding

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Flaxseed is a versatile functional ingredient owing to its unique nutrient profile. Studies on the effect of substitution of roasted and ground flaxseed (RGF) at 5, 10, 15 and 20% level on the wheat flour dough properties showed that amylograph peak viscosity, farinograph dough stability, extensograph resistance to extension and extensibility values decreased with the increase in the substitution of RGF from 0-20%. The cookie baking test showed a marginal decrease in spread ratio but beyond substitution of 15% RGF the texture and flavour of the cookies was adversely affected. The data on storage characteristics of control and cookies with 15% RGF showed no significant change with respect to acidity of extracted fat and peroxide values due to storage of cookies upto 90 days in metallised polyester pouches at ambient conditions. The gas chromatographic analysis of fatty acid profile indicated that the control cookies contained negligible linolenic acid and the flaxseed cookies contained 4.75 to 5.31% of linolenic acid which showed a marginal decrease over storage. Hence flaxseed could be used as a source of omega-3-fatty acid.

Effect of replacement of wheat flour with 5, 10, 15 and 20% multigrain mix (MGM) prepared by combining soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on rheological and bread-making characteristics of wheat flour was studied. Use of increasing amount of MGM from 0 to 20% increased farinograph water absorption, caused disruption of protein matrix, decreased volume and increased crumb firmness value showing adverse effect of MGM on the volume and texture of bread. Addition of combination of additives to wheat flour with 15% MGM brought about significant improvement in the dough strength and overall quality of the bread. The protein, fat and dietary fiber contents of bread with 15% MGM was 1.5, 5.0 and 2.5 times higher than the control. The results showed that bread with improved quality characteristics and perceptible taste of multigrains could be produced by adding 15% MGM and combination of additives. PRACTICAL APPLICATIONSMultigrain breads are breads made with multiple grains, legumes and seeds. These breads are more nutritious, richer in flavor and tastier than normal bread. This article discusses the effect of replacement of wheat flour with a mix consisting of soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on the dough properties and the quality of bread. This paper also highlights the improvement brought about by the addition of combination of additives on the rheological and bread-making quality of wheat flour with 15% multigrain mix. This information will have a practical application in the production of 1 Corresponding acceptable quality multigrain bread having typical grainy taste and improved nutritional characteristics in large scale. KEYWORDSBread, fenugreek seeds, flaxseed and sesame seeds, microstructure, multigrains, nutrition, oats, rheology, soya bean 304 D. INDRANI ET AL.

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