Nutritional Evaluation of Cookies Enriched with Different Blends of Spirulina platensis and Moringa oleifera Leaves Powder

Abstract

Cookies were produced from wheat flour with partial replacement with a combination of dried spirulina biomass and moringa leaves powder at different concentrations T1 (95:2:3), T2 (90:4:6) and T3 (85:6:9), respectively. 100% wheat flour cookies were used as the control sample. Quality characteristics of produced cookies were evaluated including the physical, chemical, sensory and antioxidant properties. The results showed significant differences in the physical properties of all cookie samples. Cookies with replacement level 15% (T3) showed the highest weight (24.80 g), greater diameter (7.74 cm), lowest thickness and spread ration (0.68 cm and 9.27). Data revealed that using spirulina and moringa with different blending levels made cookies color greenness when compared to the control sample. All samples of cookies contain a moisture content and carbohydrate significantly lower than the control sample. Partial replacement of wheat flour with different concentration of spirulina and moringa blends was significantly increased all nutrients in produced cookies including ash, protein, lipids, crude fiber, and minerals with increasing replacement level compared to control cookies. There were no statistically significant differences between control cookies and both T1 and T2 cookies for all sensory properties. Sensory scores for T1 almost equal to control cookies. Otherwise, T3 cookies had the lowest scores of appearance, color, taste, and acceptability. However, all samples are reasonably acceptable. Total phenolic, flavonoid contents and scavenging ability of produced cookies increased significantly by increasing replacement level with spirulina and moringa leaves powder. In conclusion, the obtained data revealed the possibility of incorporating 6% dried spirulina biomass and 9% moringa leaves powder in cookies production to improve the nutritional and antioxidant status of cookies.

Effect of Moringa oleifera Leaves and Seeds Powder Supplementation on Quality Characteristics of Cookies

“…Ogunsina et al, (2011) investigated producing cookies samples using wheat and debittered moringa seeds flour mixtures had high nutritive values especially in protein, iron and calcium. (Ashoush and Mahdy, 2019) found that, processed a type of bakery product such as cookies using dried moringa leaves had high nutritive values especially in protein, crude fibers and minerals. Thus, supplementation of wheat flour with moringa leaves and seeds powders could significantly raise the nutritional value of wheatmoringa composite flour, especially in micro-nutrients.…”

Nutritional And Anti-Diabetic Properties of Cookies Supplemented with Processed Vitex Doniana Leaf

“…findings ofMahmoud (2017),Ashoush and Mahdy (2019) andRawung et al (2021). The results obtained in this study demonstrates that the incorporation of V. doniana in our diet could be beneficial to health with respect to free radical scavenging.…”

An Alternative Airfoil Design and Analysis for a Small Commercial Aircraft with Inverse Design Method

“…Moreover, a trend has begun to add microalgae (cyanobacterial biomass) in fermented milk products to increase the functional product properties by promoting the viability of probiotics and also to improve their nutritional properties (Varga et al 2002;Beheshtipour et al 2013). Spirulina is frequently used for human consumption in various forms: tablets, capsules, or food additives such as dairy products (Varga et al 2002;Guldas and Irkın 2010;Malik et al 2013;Agustini et al 2016;Barkallah et al 2017;Darwish 2017;Szmejda et al 2018;Çelekli et al 2019;Narayana and Kale 2019;Çelekli et al 2020;Bosnea et al 2021), gelatin desserts (Gouveia et al 2008), and bakery products (De Marco et al 2014;Ashoush and Samar 2019;Grahl et al 2020;Da Silva et al 2021).…”