Development and optimization of cactus pear fruit jelly supplemented with Moringa oleifera leaf extract

Akelom, Kiros Mezgebo; Bisetegn, Tadesse Yimer; Bereka, Tizazu Yirga

doi:10.1016/j.heliyon.2022.e09587

Cited by 3 publications

(2 citation statements)

References 46 publications

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“…This was in agreement with Akelom et al, (2022), who found that cactus pear fruit-based jellies enhanced with moringa leaf extract had lower levels of moisture content. Compared to the unblended mango nectar, the blended formulation contained the most ash (control).…”

Section: Nutritional Composition Of Mango-moringa Blended Nectarsupporting

confidence: 92%

Formulation, acceptability, and chemical characteristics of mango nectar enriched with moringa moringa oleifera, lam leaves extract

Sikwaya,

Abong,

Ambuko

et al. 2023

EAJSTI

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Mango and Moringa are nutrient-dense foods. This study examined two mango varieties (apple and Tommy Atkin) for nectar production fortifying with Moringa leaf extract to reduce postharvest losses, food insecurity, and malnutrition. Post-harvest mango losses are high in Kenya (40-50%) and affects farmers' income and the environment and if processed into mango nectar, can address postharvest losses (PHL). Mango nectar is rich in vitamins and minerals but lacks adequate micronutrients (calcium, iron, and zinc). Moringa oliefera leaves are nutrient-rich and adding moringa leaf extract to mango nectar improves its nutrition. This study intended to blend mango nectar with moringa leaf extract. The developed product contained 25% mango pulp and aqueous solutions of moringa leaf extract (F1, F2, F3, F4, F5, F6, F7, and F8): 0%, 10%, 12.5%, and 15%, respectively. The nectar was pasteurized at 70°C for 10 min and was analyzed for sensory evaluation, proximate composition, vitamin A, and mineral content (Fe, Ca, and Zn). F1 (control) and F3 (apple manga nectar blended with 12.5% moringa leaf extract), and F5 and F6 (Tommy Atkin mango nectar blended with 10% moringa leaf extract) were accepted. The formulated nectar differed in protein, fiber, ash, carbohydrate, energy, vitamin A, iron, calcium, zinc, color, odor, taste, texture, mouthfeel, and overall acceptability (p<0.05). Moisture and fat in nectar were not significantly different (p>0.05). Apple blended mango nectar had more fat, vitamin A, calcium, iron, and zinc than Tommy Atkin blended nectar: 1.07 and 0.60%, 8.68 and 6.91mg/100g, 39.89 and 34.26 mg/100g, 3.14 and 2.01mg/100g, and 8.85 and 7.19mg/100g. However, Tommy Atkin blended nectar had more fiber, protein, and energy. Therefore, moringa leaf extract can be utilized to fortify ood and beverages.

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Section: Nutritional Composition Of Mango-moringa Blended Nectarsupporting

confidence: 92%

Formulation, acceptability, and chemical characteristics of mango nectar enriched with moringa moringa oleifera, lam leaves extract

Sikwaya,

Abong,

Ambuko

et al. 2023

EAJSTI

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“…Properties of the Developed Product 4.5.1. Proximate Analysis, pH, and Colour Analysis All properties of the proximate composition of the energy gels were determined following the standard method of AOAC with method numbers of 923.03, 950.46, 981.10, and 991.36 for total ash, moisture, protein and total fat, respectively [29]. Carbohydrate and energy were obtained by difference and calculation, respectively.…”

Section: Preparation Of Sports Energy Gelsmentioning

confidence: 99%

Determination of Physicochemical, Textural, and Sensory Properties of Date-Based Sports Energy Gel

Baroyi

Yusof

Ghazali

et al. 2023

Gels

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Applying energy supplements in gel form may circumvent gastric discomfort and thus it is a practical alternative. The main objective of this investigation was to develop date-based sports energy gels consisting of highly nutritious ingredients such as black seed (Nigella sativa L.) extract and honey. Three date cultivars (Sukkary, Medjool, and Safawi) were used and characterized for their physical and mechanical properties. The sports energy gels were prepared with addition of xanthan gum (0.5% w/w) as the gelling agent. The newly developed date-based sports energy gels were then analysed for proximate composition, pH level, colour, viscosity, and texture profile analysis (TPA). A sensory test was also conducted with 10 panellists who analysed the appearance, texture, odour, sweetness, and overall acceptability of the gel using a hedonic scale. The results showed that different types of date cultivars affect the physical and mechanical properties of the new developed gels. The outputs of the sensory evaluation revealed that the date-based sports energy gel prepared from Medjool received the highest mean score, followed closely by those prepared from Safawi and Sukkary, indicating that, overall, all three cultivars are acceptable to consumers, but the date-based sports energy gel prepared from Medjool is the most preferred one.

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Investigation on surface water treatment using blended moringa oleifera seed and aloe vera plants as natural coagulants

Kenea,

Denekew,

Bulti

et al. 2023

South African Journal of Chemical Engineering

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Development and optimization of cactus pear fruit jelly supplemented with Moringa oleifera leaf extract

Cited by 3 publications

References 46 publications

Formulation, acceptability, and chemical characteristics of mango nectar enriched with moringa moringa oleifera, lam leaves extract

Formulation, acceptability, and chemical characteristics of mango nectar enriched with moringa moringa oleifera, lam leaves extract

Determination of Physicochemical, Textural, and Sensory Properties of Date-Based Sports Energy Gel

Investigation on surface water treatment using blended moringa oleifera seed and aloe vera plants as natural coagulants

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