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.