Effect of Moringa Leaves Powder (Moringa oleifera) on Some Chemical and Physical Properties of Pan Bread

El-Gammal, Rania; Ghoneim, Gehan; El-Shehawy, Sh.

doi:10.21608/jfds.2016.46005

Cited by 33 publications

(48 citation statements)

References 12 publications

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“…This could be lower due to the bitter taste [ 7 ] and the fact that it causes the colour of the product to become darker. These results concurred with other studies which found a decrease in overall acceptability with an increase in MOLP [ 25 , 27 ]. There was no significant difference in the instrument texture values of the bread samples.…”

Section: Discussionsupporting

confidence: 93%

“…It seems none of the previous studies listed in Table 1 compared consumer acceptable of corresponding samples of white and brown breads supplemented with MOLP. Furthermore, the other authors from earlier studies [ 23 , 24 , 25 , 26 , 27 , 28 ] ( Table 1 ) did not compare the nutritional composition obtained from their respective study to the estimated average intake values. Consequently, the authors did not determine the exact amount of nutrients that would be obtained from the consumption of usual portions of MOLP fortified bread.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Moringa oleifera Leaf Powder on the Physical Quality, Nutritional Composition and Consumer Acceptability of White and Brown Breads

Govender

Siwela

2020

Foods

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Fortifying popular, relatively affordable, but nutrient-limited staple foods, such as bread, with Moringa oleifera leaf powder (MOLP), could contribute significantly to addressing under nutrition, especially protein and mineral deficiencies, which are particularly prevalent among a large proportion of populations in sub-Saharan African countries. The current study aimed to determine the effect of MOLP on the physical quality, nutritional composition and consumer acceptability of white and brown breads. The texture, colour and nutritional composition of white and brown bread samples substituted with 5% and 10% (w/w) MOLPs were analysed using standard methods and compared with the control (0% MOLP). A consumer panel evaluated the acceptability of the bread samples using a nine-point hedonic scale. Bread samples became darker as the concentration of MOLP was increased, whilst nutrient levels increased. The overall consumer acceptability of the bread samples decreased with increasing concentrations of MOLP. However, brown bread samples were significantly more acceptable compared with corresponding white bread samples (p < 0.05). Under the experiment conditions of the current study, it seems that the bread containing 5% MOLP can be used to contribute significantly to addressing malnutrition, with respect to protein deficiency.

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Section: Discussionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

The Effect of Moringa oleifera Leaf Powder on the Physical Quality, Nutritional Composition and Consumer Acceptability of White and Brown Breads

Govender

Siwela

2020

Foods

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“…Specifically for the case of whole wheat bread, El-Gammal et al [ 90 ] added Moringa oleifera in different concentrations (5%, 10%, 15% and 20%); the results obtained indicated that Moringa oleifera leaf powder contained high amounts of protein and crude fibre, in addition to some essential minerals such as calcium, magnesium, phosphorus and iron. When Moringa oleifera was added to the preparation of wholemeal sliced bread, the protein content increased to 21.85%, the ash content (5.21%) and carbohydrate content decreased by 59.34%, and the intake of magnesium, calcium and iron increased compared to the control.…”

Section: Use Of Moringa Oleifera In Bakery Prodmentioning

confidence: 99%

Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products

Milla

Peñalver

Nieto

2021

Plants

100

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Moringa oleifera belongs to the Moringaceae family and is the best known of the native Moringa oleifera genus. For centuries, it has been used as a system of Ayurvedic and Unani medicine and has a wide range of nutritional and bioactive compounds, including proteins, essential amino acids, carbohydrates, lipids, fibre, vitamins, minerals, phenolic compounds, phytosterols and others. These characteristics allow it to have pharmacological properties, including anti-diabetic, anti-inflammatory, anticarcinogenic, antioxidant, cardioprotective, antimicrobial and hepatoprotective properties. The entire Moringa oleifera plant is edible, including its flowers, however, it is not entirely safe, because of compounds that have been found mainly in the root and bark, so the leaf was identified as the safest. Moringa oleifera is recognised as an excellent source of phytochemicals, with potential applications in functional and medicinal food preparations due to its nutritional and medicinal properties; many authors have experimented with incorporating it mainly in biscuits, cakes, brownies, meats, juices and sandwiches. The results are fascinating, as the products increase their nutritional value; however, the concentrations cannot be high, as this affects the organoleptic characteristics of the supplemented products. The aim of this study is to review the application of Moringa oleifera in bakery products, which will allow the creation of new products that improve their nutritional and functional value.

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“…From this point of view, white wheat bread could be a perfect target for GP fortification [ 14 , 15 , 16 , 17 , 18 , 19 ]. In this context, it is well known that the addition of new ingredients in white bread formulations generally leads to various changes in technological and nutritional properties [ 20 , 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Tolve

Simonato

Rainero

et al. 2021

Foods

102

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Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.

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Effect of Moringa Leaves Powder (Moringa oleifera) on Some Chemical and Physical Properties of Pan Bread

Cited by 33 publications

References 12 publications

The Effect of Moringa oleifera Leaf Powder on the Physical Quality, Nutritional Composition and Consumer Acceptability of White and Brown Breads

The Effect of Moringa oleifera Leaf Powder on the Physical Quality, Nutritional Composition and Consumer Acceptability of White and Brown Breads

Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

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