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2934

Effect of Dried Moringa oleifera Leaves on the Nutritional and Organoleptic Characteristics of Cookies

Article

Last updated: 01 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Home economics

Abstract

In the present study, dried Moringa oleifera leaves powder (DMLP) were incorporated at different levels (5,
10 and 15 %) in cookies and their sensory and nutritional properties were evaluated. The results revealed that the contents of protein, dietary fiber, minerals in cookies increased with incorporation of increasing levels of DMLP. Sensory evaluation showed that cookies with acceptable quality and typical Moringa leaf flavor could be obtained by incorporating DMLP up to 10 %. Thus, the nutritional quality of cookies could be enhanced by incorporating DMLP in a dose dependent manner.

DOI

10.21608/asejaiqjsae.2015.2934

Keywords

Moringa, organoleptic, Cookies

Authors

First Name

Haneen Hamed Saleh

Last Name

Mouminah

MiddleName

-

Affiliation

Faculty of Home Economics, food and Nutrition department King Abdul Aziz University - Jeddah

Email

-

City

-

Orcid

-

Volume

36

Article Issue

OCTOBER- DECEMBER

Related Issue

531

Issue Date

2015-12-01

Receive Date

2015-10-08

Publish Date

2015-12-30

Page Start

297

Page End

302

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 36_Issue OCTOBER- DECEMBER_Pages 297-302.pdf

PDF . 179.6kB

Link

https://asejaiqjsae.journals.ekb.eg/article_2934.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=2934

Order

2

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Effect of Dried Moringa oleifera Leaves on the Nutritional and Organoleptic Characteristics of Cookies

Details

Type

Article

Created At

22 Jan 2023