Biological, physiochemical and sensory evaluation of hard biscuit enriched with a powder of moringa leaves (Moringa oleifera L.)

Salama, Mohamed Hanfi; El-Sharnouby, Gamal A.; Nassar, A.

doi:10.21608/aasj.2022.267602

Cited by 2 publications

(1 citation statement)

References 24 publications

(28 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(Akubor and Owuse 2020). Dried dry nettle leaves were crushed using an electric grinder (Type: Moulinex MFP626, 220V, 50-60Hz, 1000W, 250 ml, France), passed through 250 μm to obtain a uniform size, packaged in polyethylene bags, and stored in a desiccator until used for further analysis (Salama et al, 2022).…”

Section: Preparation Of Raw Materialsmentioning

confidence: 99%

Effect of Bioactive Compounds of Sting Nettle (Urtica Diocia L.) Leaves on Shelf Life of the Salty Biscuits

arfa,

Hassan

2023

Food Technology Research Journal

View full text Add to dashboard Cite

Stinging nettle (Urtica dioica) is an edible plant, well-known for its nutraceutical properties. Stinging nettle leaves are typically rich in fibers, minerals and vitamins, as well study was to evaluate the sensory properties and the rheological properties of wheat salted biscuits after adding of dried nettle leaves to flour wheat at different concentrations of 5,10 and 15 % antioxidant compounds, i.e., phenols and flavonoid. along with the control sample. Also, changes in the microbial load of biscuits added to nettle leaves during storage periods (1,3,6 and zero time) were investigated. Showed that total bacterial counts were not detected at all directly after processing with all used concentration increased gradually with time. At 5%, and 10% concentration, total bacterial count appeared a month later zero time. During storage period, total bacterial count appeared and a month later with (3.08 and 2.30 log cfu/g) and increased gradually to reach (3.34 and 2.77 log cfu/g) respectively, while 6 months later of storage, total bacterial counts increased gradually reaching (5.50, 4.91 and 4.56 log cfu/g) with concentrations 5%,10% and 15% respectively compared to control. It means that, 15% can be enough as preservation treatment for biscuits. concentration with 15% had higher effect, where total bacterial counts appeared after 3 months (2.30 log cfu/g) and increased to (4.65 log cfu/g) after 6 months of storage. fungi was not detected (ND) through increasing time of storage due to the low moisture in biscuits samples and reducing the numbers of fungies in the various concentrations of nettle leaf. The antimicrobial activity of ethanolic and methanolic extracts of nettle they demonstrated no effects against yeast-like fungi (Candida albicans). Although all extracts exhibited an antimicrobial activity against all tested bacteria with inhibition zones ranging from 10.0±0.58 to 12.7±0.67 mm., they were more effective against gram-positive bacteria (Bacillus cereus and Staphylococcus aureus) than against gram gram-negative bacteria (Salmonella typhimurium and Escherichia coli).

show abstract

Section: Preparation Of Raw Materialsmentioning

confidence: 99%

Effect of Bioactive Compounds of Sting Nettle (Urtica Diocia L.) Leaves on Shelf Life of the Salty Biscuits

arfa,

Hassan

2023

Food Technology Research Journal

View full text Add to dashboard Cite

show abstract

Chemical and functional properties of snacks produced from wheat flour fortified with Moringa oleifera leaf powder

Famakinwa,

Shuttleworth,

Lubisi

et al. 2023

AJFAND

View full text Add to dashboard Cite

Healthy snacks are widely accepted and can be part of a daily diet since they can be eaten in different areas such as homes, offices, conferences, workshops, and most especially in schools. Snacks have become an essential commodity in every home for both young and old. There are several reasons why snacks are consumed. It could result from hunger, convenience, cravings, socializing, and emotional comfort. Various individual, societal, and environmental elements influence snacking behaviour. Furthermore, awareness of healthy snacks and self-esteem in selecting the "right" snacks are major predictors of snacking behaviour. Most snack foods are commonly referred to as "junk food" or "empty foods" because they include a large amount of calories from sugar or fat with minimal protein, vitamin, or mineral content. However, despite their role in the daily diet, these snacks are mostly energy dense and low in nutrients. Some research studies have been done on functional snacks, but more is yet to be explored. Moringa oleifera leaf powder (MoLP) has been helpful as a food fortificant in various products. This study has utilized it to fortify two varieties of snacks, namely Magwinya and Chinchin (wheat flour). The chemical and functional properties of these snack food products after fortification with MoLP at 0% (Control), 1% and 5% of the variants were determined. Moringa oleifera leaf powder (MoLP) (1% and 5%) had a significant (p < 0.05) effect on the moisture (4.63 – 3.97%), ash (0.52 -1.09%), protein (11.36 – 13.40%), and total fat of both the dough (0.17 – 0.81%) and fried product (10.17 – 15.39%) of Magwinya samples. Chinchin fortified with MoLP had a significantly (p < 0.05) higher phenolic content (1.08 – 2.17 mg GAE/g), antioxidant activity (13.41 – 53.81 µmol TE/g), protein content (6.27 - 6.74%), oil uptake (1.89 - 7.12%), and ash (0.99 - 1.39%) consistently at 5% MoLP. These results show that these snacks fortified by MoLP can be advantageous to children and adults in Western and Southern Africa. Key words: Moringa oleifera Leaf Powder (MoLP), Wheat flour, Fortification, Chemical, Functional

show abstract

Biological, physiochemical and sensory evaluation of hard biscuit enriched with a powder of moringa leaves (Moringa oleifera L.)

Cited by 2 publications

References 24 publications

Effect of Bioactive Compounds of Sting Nettle (Urtica Diocia L.) Leaves on Shelf Life of the Salty Biscuits

Effect of Bioactive Compounds of Sting Nettle (Urtica Diocia L.) Leaves on Shelf Life of the Salty Biscuits

Chemical and functional properties of snacks produced from wheat flour fortified with Moringa oleifera leaf powder

Contact Info

Product

Resources

About