Effect of Moringa oleifera seed flour on the rheological, physico-sensory, protein digestibility and fatty acid profile of cookies

Agrawal, Juhi; Kumar, K Ashwath; Indrani, D.; Radha, C.

doi:10.1007/s13197-022-05555-5

Cited by 6 publications

(8 citation statements)

References 20 publications

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“…The cookies containing D-MOLP or ND-MOLP both exhibited significantly ( p < 0.05) higher protein digestibility (58.82–76.43%) compared to the control wheat cookies (52.54%). This improvement aligns with previous studies that reported enhanced protein digestibility of Moringa-enriched cookies [ 12 , 30 , 71 , 72 ]. The variation in protein digestibility within different foods can be attributed to inherent differences in food proteins and the presence of antinutrients, which affect the bioavailability of amino acids.…”

Section: Resultssupporting

confidence: 92%

“…Traditionally, the fresh leaves of Moringa are consumed as a snack and integrated into salads and vegetable soups [ 6 , 7 ]. Other promising ways of using the leaves are through the food enrichment and fortification of commonly consumed foods like yoghurt [ 8 ], cake [ 9 ], bread [ 10 ], and biscuits or cookies [ 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

“…Previous research reported the use of varying levels (2–20%) of MOLP in cookies or biscuit enrichment [ 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 ]. Fapetu et al [ 15 ] reported that cookies enriched with MOLP showed reduced thickness while the diameter and spread ratio increased.…”

Section: Introductionmentioning

confidence: 99%

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Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder

Agba,

Yahaya-Akor,

Kaur

et al. 2024

Foods

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This study investigated the potential of decolourised Moringa oleifera leaf powder (D-MOLP) in cookies to meet consumer demand for healthier food options, addressing the issue of low acceptability due to its green colour. D-MOLP and its non-decolourised counterpart (ND-MOLP) were incorporated into wheat flour to produce cookies. The results showed that neither decolourisation nor addition level (2.5 or 7.5%) significantly affected water activity or flour functionality, though slight differences in cookie colour were observed. The Moringa-enriched cookies exhibited an improved spread ratio as well as higher protein, phenolic content, antioxidant activity, and in vitro protein digestibility compared to control cookies. The detected phenolic acids included chlorogenic, ferulic, and fumaric acids, with the D-MOLP cookies showing superior nutritional properties, likely due to nutrient concentration and reduced antinutrients. Notably, glutamic acid was the major amino acid in all the cookies, but only lysine significantly increased across the cookie types. This suggests D-MOLP could be a promising alternative for food enrichment. Future research should address the consumer acceptability, volatile components, and shelf-life of D-MOLP-enriched cookies.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

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Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder

Agba,

Yahaya-Akor,

Kaur

et al. 2024

Foods

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“…Polysaccharides isolated from MO also upregulated the expression of enzymes included in protein digestion and absorption in rabbits [118]. Recently, many isolated proteins from MO leaves could improve protein digestibility [190,191]. In the same way, cysteine peptidase derived from MO seeds is considered a promising alternative to rennet [192].…”

Section: Moringa Oleifera and Proteinsmentioning

confidence: 99%

Moringa oleifera: Recent Insights for Its Biochemical and Medicinal Applications

Abdelazim,

Afifi,

Abu-Alghayth

et al. 2024

Journal of Food Biochemistry

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Plants could be used for multiple medicinal purposes. Moringa oleifera (MO) is considered the most famous plant used for this purpose. The present review aimed to spot the light on the recent medicinal, biochemical, and nutritional applications of MO. The plant contains a huge number of nutrients such as fatty acids, amino acids, proteins, polysaccharides, minerals, and vitamins. It has been used to control glucose, lipids, proteins, minerals, vitamins, hormones, and antioxidants in many animals and human models. Its medicinal applications are also varied and wide; it could be used to control and manage lots of disorders. Extracts and isolated ingredients from the plant open the way for many researchers all over the world to study its biochemical and medicinal impact on many experimental and clinical models. The present review spots the light on the recent medicinal and biochemical significance of MO opening the discussion and demonstrating the strengths and weaknesses in the MO research area. Regardless of the contrary concept, we considered MO a promising plant that could be studied for its medicinal applications on both biochemical and molecular levels. We recommended further research on the molecular effects of MO in healthy and diseased models.

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“…The biscuits with artificial essence and natural D. hamiltonii flavour extract were subjected to physical analysis such as weight (g), diameter (D) (mm), thickness (T) (mm), and spread ratio (D/T) as per the method described by Kumar & Sharma (2017). The effect of flavouring substance on crust colour of biscuits in terms of L value (light vs. dark); a value (red vs. green), and b value (yellow vs. blue) were measured using colour analyser (Colour Flex EZ, Hunter Associates Laboratory Inc. Reston, VA) with 10 0 view angle and standard daylight illuminates (D56) (Agrawal et al ., 2022. The biscuit‐breaking strength was measured as per the triple beam snap technique explained by Kumar & Sudha (2021) using a texture analyser (M/s Lloyd Instruments Ltd., Hampshire, England).…”

Section: Physical and Textural Characteristics Of Biscuitsmentioning

confidence: 99%

Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent

Sudha

Umashankar

Kumar

et al. 2023

Int J of Food Sci Tech

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SummaryDecalepis hamiltonii natural flavour extract, an endemic flavour was first time used in food processing in biscuit formulation. 2‐hydroxy 4‐methoxybenzaldehyde (2H4MB), a structural isomer of vanillin is the major flavour‐attributing compound used. During the study, aqueous (6%–12%), and ethanolic (0.5%–2%) extracts, which are reported to be rich in flavour metabolites, and having antioxidan activity were used. These extracts were added at different concentrations and the physical, sensory, and biochemical properties of biscuits were evaluated along with bioactive retention. The breaking force required to break the +ve Control biscuit was 873 g force and was in the range between 916 and 988 g force for the biscuits with either of the tuber extracts. The biscuits made of ethanol extract have shown lighter colour with a low L value (61.84–58.36) compared to aqueous extract (63.67–56.87). Biscuit samples made with both aqueous and ethanol extracts showed good retention of bioactive compounds. However, the biscuit formulation with 1% ethanol extract showed good sensory (mouthfeel (8.7), flavour (8.6), and taste (8.6)) and in vitroantioxidant potential (11.6 ± 0.1 mg−1 100 g AAE) among formulations. The flavour metabolite in biscuits made of both extracts was quantified using HPLC and determined in range between 1 and 3 μg/g and compound presence is confirmed with mass spectrosocpy. With the present observations, we can infer that D. hamiltonii natural flavour extract can be used as an alternative to synthetic flavour in biscuit formulation.

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Effect of Moringa oleifera seed flour on the rheological, physico-sensory, protein digestibility and fatty acid profile of cookies

Cited by 6 publications

References 20 publications

Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder

Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder

Moringa oleifera: Recent Insights for Its Biochemical and Medicinal Applications

Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent

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