54326678

jfq_346 660..677

EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM)LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL,NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC

CHARACTERISTICS OF COOKIES

K.B. DACHANA1, JYOTSNA RAJIV2, D. INDRANI2 and JAMUNA PRAKASH1,*

1Department of Food Science and NutritionUniversity of Mysore Manasagangotri

Mysore – 570 006, India

2Flour Milling, Baking and Confectionery Technology DepartmentCentral Food Technological Research Institute

Mysore – 570 020, India

Received for Publication January 12, 2009Accepted for Publication January 26, 2010

ABSTRACT

Effect of replacement of wheat flour with 5, 10 and 15% dried moringaleaves (Moringa oleifera Lam) powder (DML) on the rheological, microstruc-tural, nutritional and quality characteristics of cookies was studied. Incorpo-ration of increasing amount of DML from 0 to 15% increased farinographwater absorption and decreased dough stability, amylograph pasting tempera-ture and peak viscosity. Use of DML increased dough hardness and decreasedcohesiveness and spread ratio of cookies. Sensory evaluation showed thatcookies incorporated with 10% DML powder were acceptable. Microstructurestudies showed calcium oxalate crystals in both DML powder and cookies withDML. The starch granules appeared wrapped in cookies with 10 and 15%DML. Protein, iron, calcium, b-carotene and dietary fiber contents increasedwith increasing amount of DML from 0 to 15%. The results showed thepossibility of utilizing DML to improve the nutritional characteristics ofcookies.

PRACTICAL APPLICATIONS

Moringa oleifera Lam. is a popular, fast-growing plant widely availablein India. The leaves of moringa are used as a vegetable. The leaves are rich in

* Corresponding author. TEL: +9182-1241-9634; Fax +9182-1251-7233; EMAIL: [email protected]

Journal of Food Quality 33 (2010) 660–677.660 DOI: 10.1111/j.1745-4557.2010.00346.x

© 2010 Wiley Periodicals, Inc.

protein, b-carotene, iron, calcium and fiber. Tender moringa leaves are used indhal, soup, salad and as a substitute for spinach. The leaves also possess manymedicinal properties.

The baking industry in India is growing at a very fast rate and the demandfor health bakery products is increasing. Biscuits and cookies generally pre-pared from refined wheat flour are deficient in proteins, vitamins, minerals andfiber. Use of moringa leaves in cookies not only improves nutritional value butalso brings in a familiar taste. The baking industry can exploit moringa leavesas a natural and inexpensive source of nutrients to produce nutritionally supe-rior cookies.

INTRODUCTION

Bakery products are important sources of nutrients, viz. energy, protein,iron, calcium and several vitamins. Most bakery products can easily beenriched and fortified to meet the specific needs of the target groups andvulnerable sections of the population who are undernourished. Bakery prod-ucts can also be formulated in such a way to meet specific therapeutic needs ofconsumers.

Moringa oleifera Lam., from Moringacaeae family is of importance tofood and medical industries and widely grown in tropics and sub-tropics. Itsroot, bark, pods, leaves are used in traditional medicine for the treatment ofhuman diseases whereas pods and young leaves are used as vegetables(Mughal et al. 1999; Foidl et al. 2001). The leaves are highly nutritious, beinga significant source of b-carotene, Vitamin A, C, protein, iron, calcium andpotassium. The leaves are cooked and used like spinach. Gram for gram,moringa leaves contains seven times the vitamin C found in oranges, fourtimes the calcium and two times the protein found in milk, four times thevitamin A found in carrots, and three times the potassium found in bananas(Fahey 2005). Several authors have used unconventional foods such asFenugreek (Trigonella foenum – graecum) seed powder (Shalini and Sudesh2005), defatted wheat germ (DFWG) (Arshad et al. 2007), amaranthus leaves(Singh and Kawatra 2006), Ipomoea batatas and M. oleifera (Oduro et al.2008), Amla, drum stick leaves and raisins (Reddy et al. 2005), defatted soyflour (Singh et al. 1996) to improve the quality of bakery products with specialreference to protein, fiber and minerals.

According to Shalini and Sudesh (2005), fenugreek (T. foenum –graecum) seed powder is rich in protein, soluble and insoluble dietary fiber,and it also exhibits hypocholesterolemic and hypoglycemic properties. Thecommonality of dried moringa leaves (DML) and fenugreek seed powder isthat both are good sources of protein and fiber. They reported that incorpora-

661EFFECT OF DML ON COOKIE CHARACTERISTICS

tion of fenugreek (T. foenum – graecum) seed powder up to 10% level pro-duced acceptable quality biscuits. Wheat germ, a by-product of roller flourmilling industry, is highly nutritious. Rao et al. (1980) reported that the wheatgerm provides three, seven, fifteen, and six times as much protein, fat, sugarsand mineral content than wheat flour, respectively. DFWG, after extraction ofoil has about 30% protein (Ge et al. 2000). These data infers that both wheatgerm and DML are highly nutritious in terms of protein, fiber and minerals;however, DML has an added advantage of being rich in b-carotene also.Studies on the effect of replacement of wheat flour with DFWG at levels of0–25% on functional and nutritional properties of cookies were investigated byArshad et al. (2007). They reported that cookies with increased protein,calcium, potassium and iron can be prepared by replacing wheat flour with15% DFWG. Singh and Kawatra (2006) developed recipes for nutritiousbiscuit, cake, Indian traditional snacks (pakora, vada, namakpara andkurmura) with the addition of fresh and dried powder of amaranthus leavesrich in iron and b-carotene. The products developed contained appreciableamounts of iron and b-carotene. Reddy et al. (2005) utilized extracts of threeplant foods, viz. amla, drumstick leaves (M. oleifera) and raisins as sources ofnatural antioxidants in the preparation of biscuits. They reported that eventhough all the above three extracts exhibited a high percentage of antioxidantactivity compared with the effect of butylatedhydroxyanisole, extracts fromdrumstick leaves and amla were more effective than raisins in controlling lipidoxidation during storage of biscuits. Oduro et al. (2008) evaluated nutritionalpotential of M. oleifera and seven varieties of sweet potato (I. batatas) leaves.They reported that the M. oleifera leaves contain higher levels of crude protein,crude fiber, iron and calcium compared with I. batatas.

In the studies reported above, leaves from M. oleifera were used eitherfresh or in the form of extract. However, there are no scientific reports avail-able on the use of DML in cookies, its effect on rheological, microstructuralquality, and on the nutritional and quality characteristics of cookies. Theresults of the studies presented in this research article will be useful in utilizingmoringa leaves in cookies, identifying maximum level of incorporationwithout adversely affecting the quality of cookies, and improving the nutri-tional characteristics of cookies.

MATERIALS AND METHODS

Wheat Flour

Commercial wheat flour obtained from the local market was used forthe studies. The characteristics of the flour such as moisture (American

662 K.B. DACHANA ET AL.

Association of Cereal Chemists [AACC] 04–16), ash (AACC 08–01), drygluten (AACC 38–10), falling number (AACC 56–81B) and Zeleny’s – sedi-mentation value (AACC 56–61A) were determined using AACC methods(2000).

DML

Fresh Moringa (M. oleifera Lam.) leaves were procured in bulk fromlocal market. The leaves were washed with distilled water and dried in an ovenat 50C for 8 h. The dried leaves were coarsely powdered in a blender, passedthrough 212 m sieve and stored in polythene bags. Nutritional analysis of DMLpowder for moisture, fat, ash, protein, b-carotene (AOAC methods 2000),dietary fiber (Asp et al. 1983), iron and calcium (Raghuramalu et al. 1983)was carried out.

Preparation of Blends

Blends were prepared using mixtures of wheat flour and DML in theratios of 100/0, 95/5, 90/10, and 85/15 W/W.

Ingredients

Commercially available sugar powder, skimmed milk powder (GujaratCo-operative Milk Marketing Federation Ltd, Anand, India), sodium chloride(Merck Co., Mumbai, India), shortening (Marvo, Hindustan Lever Ltd,Mumbai, India), and sodium and ammonium bicarbonate (S.D. Fine Chemi-cals, Mumbai, India) were used for the study.

Rheological Characteristics

Effect of replacement of wheat flour with 0, 5, 10 and 15% DML onfarinograph (AACC 54–21, Model no. 810108004, Brabender, Duisburg,Germany) and micro viscoamylograph (Model 803201, Brabender) character-istics were studied using standard AACC methods (2000).

Cookie-Making Characteristics

Cookies from blends containing 0, 5, 10 and 15% DML were preparedaccording to AACC micro method (No. 10–52, 2000). The formulation forthe preparation of cookie was wheat flour and DML blend – 100 g, sugarpowder – 60 g, shortening (Marvo) – 30 g, skimmed milk powder – 3 g,sodium bicarbonate – 1.0 g, ammonium bicarbonate – 0.75 g, sodium chlo-ride – 1.0 g, and water according to requirement. The cookie dough was


sheeted to a thickness of 1.0 cm and cut using a circular cutter of 6.5 cmdiameter. Cookies were baked at 200C, cooled and evaluated for physicaland sensory characteristics.

Texture Profile Analysis of Cookie Dough

Texture Profile Analysis of cookie dough was carried out at roomtemperature by using a LR-5K Texture Analyzer (Lloyds Instruments Ltd,Hampshire, England) with 5 kg load cell. The cookie dough samples (4 cmdiameter, 1 cm thickness) were compressed by using an aluminum 80-mmdiameter circular disc probe. The texture parameters were determined withcrosshead speed of 50 mm/min, compression distance 50% of cookie dough’s,5-s delay between two bites. The data were analyzed by using NexygenVersion 4.0 Software (LR-5K) to measure cookie dough’s hardness, cohesive-ness, adhesiveness, gumminess and springiness as described by Bourne(1978).

Physical and Sensory Characteristics of Cookies

Cookies were evaluated for physical characteristics, including diameter(mm) and thickness (mm). The spread ratio of cookies was calculated bydividing values of the diameter by the thickness values. The breakingstrength, a measure of texture of cookies containing 0, 5, 10 and 15% DMLwas measured using the texture analyzer (Model TA – HDi, Stable MicroSystems, Surrey, U.K.) according to a triple beam snap (also called 3-pointbreak) technique described by Gaines (1991) at a crosshead speed of 50 mm/min and with a load cell capacity of 10 kg. The peak force (g) required tobreak a single cookie was recorded and the average value of four replicatesis reported.

Sensory evaluation of cookies was carried out by a panel consisting ofbaking technologists. The panelists were trained in four sessions involving 2 hof training in each session. Four samples of cookies in four replicates wereevaluated by each panel following a score card consisting of various qualityparameters like surface color, surface cracking pattern, crumb color, texture,mouthfeel and flavor. The scores assigned in the score card for these param-eters were as follows: surface color: 1 = dull white, 10 = golden brown;surface cracking pattern: 1 = absence of islands/very small/very large islands,10 = medium-sized islands; crumb color: 1 = brown color, 10 = creamishwhite; texture: 1 = less crisp, 10 = crisp; mouthfeel: 1 = residual, 10 = noresidue; and flavor: 1 = dominating moringa leaves flavor, 10 = pleasant. Theoverall quality score (max. 60) was taken as the total score of all the sixquality parameters. A total number of 16 judgments were given for allsamples.


Scanning Electron Microscopic (SEM) Studies

Immediately after sheeting, the cookie dough was cut into pieces (size20 ¥ 20 mm) without damaging the structure. The DML powder, cookie doughsamples and cookies were defatted with hexane followed by freeze dryingusing Heto freeze drier model DW 3 (Allerod, Denmark). SEM studies werecarried out using Leo Scanning electron microscope Model 435 VP (LeoElectronic Systems, Cambridge, UK). The samples were separately placed onthe sample holder with the help of a double scotch tape and sputter coated withgold. Finally, the samples were transferred to the microscope where it wasobserved at 15 kV and vacuum of 9.75 ¥ 10-5 torr.

Nutritional Analysis of Control and 10% DML Cookies

Control, 5, 10 and 15 % DML cookie samples were analyzed for mois-ture, fat, ash, protein, b-carotene according to AOAC methods (2000), dietaryfiber (Asp et al. 1983), iron and calcium (Raghuramalu et al. 1983).

Statistical Analysis

Data were statistically analyzed using Duncan new multiple range testwith different experimental groups appropriate to the completely randomizeddesign with four replicates each as described by Steel and Torrie (1960). Thesignificant level was established at P < 0.05.

RESULTS AND DISCUSSION

Quality Characteristics of Wheat Flour

The wheat flour used for the studies contained 0.51% ash, 9.8% drygluten, 428 s falling number, 20 mL Zeleny’s sedimentation value, 10.4%protein, 59.2% farinograph water absorption and 2.9 min dough stability.

Analysis of DML

The DML used for the study contained 5.0% moisture, 12.8 g % ash,26.2 g % protein, 22.0 g % dietary fiber, 27.1 mg % iron, 2,095 mg % calcium,26,900 mg % total carotene, 16,800 mg % b-carotene and 2.4 g % fat.

Effect of DML on the Farinograph Characteristics of Wheat Flour

Effect of DML on the farinograph characteristics of wheat flour is pre-sented in Fig. 1. Addition of increasing amount of DML from 0 to 15%


increased water absorption from 59.2 to 66.7%. The time required for doughdevelopment or time necessary to reach 500 BU consistency increased from1.5 to 3.4 min. The stability value indicating the strength of the doughdecreased with the addition of DML. Mixing tolerance index, which isinversely proportional to the strength of the dough increased from 66 to 89 BUwith the addition of increasing amount of DML from 0 to 15% indicating adecrease in the strength of the cookie dough. These data indicate that additionof DML decreased the strength of the dough owing to dilution and disruptionof continuity of gluten. Similar strength decreasing effect with the addition ofprotein rich flours from defatted peanut, soyabean and field pea have beenreported by Mc Watters (1978). The protein content of these flours and DMLvaried from 20–28%.

Effect of DML on the Amylograph Characteristics of Wheat Flour

Effect of DML on the amylograph characteristics of wheat flour is shownin Fig. 2. It is observed that on the addition of increasing amount of DML, thepasting temperature decreased from 62.9 to 60C. Peak viscosity representingthe ability of the starch granules to swell freely before their physical break-down significantly decreased from 853 to 623 BU (P < 0.05) with an increasein DML from 0 to 15%. It can be concluded from the above results thatswelling capacity of starch granules decreased with the addition of DML.Symons and Brennan (2004) also reported that substitution of wheat starch

0

25

50

75

100

0 5 10 15

DML (%)

Wat

er a

bso

rptio

n (%

); m

ixin

gto

lera

nce

ind

ex (B

U)

0

2.5

5

7.5

10

Do

ug

h d

evel

op

men

t tim

e (m

in);

stab

ility

(min

)

Water absorption (%) Dough development time (min)

Stability (min) Mixing tolerance index (BU)

FIG. 1. EFFECT OF DRIED MORINGA LEAVES POWDER ON THE FARINOGRAPHCHARACTERISTICS OF WHEAT FLOUR


with 5% barley b-glucan fiber fractions reduced peak viscosity due to thereduction in starch for gelatinization and less water available for initial swell-ing of starch granule. Gomez et al. (2008) reported a decrease in peak viscos-ity, break down, set back when wheat flour was substituted with chickpea flourdue to decreased carbohydrate content and different protein content affectingthe viscosity parameters. Hot paste viscosity describing the stability of thealready broken starch granules at the cooking temperature, decreased withaddition of DML. The cold paste viscosity when compared with control (1091BU) decreased significantly (P < 0.05) with 5% DML (944 BU), 10% DML(824 BU) and 15% DML (623 BU). The setback values representing the easeof cooking and tendency to retrograde also decreased with the addition ofDML from 518 to 323 BU. The decrease in the above parameters could be dueto decrease in the available starch for gelatinization.

Effect of DML on the Texture Profile Analysis of Cookie Dough

Effect of DML on the texture profile analysis of cookie dough is pre-sented in Table 1. Significant increase in the dough hardness was observed.The cohesiveness value decreased from 0.124 to 0.072 with increase in DMLfrom 0 to 15%. Adhesiveness, gumminess and springiness all decreased withincreasing addition of DML. The above results indicate that the DML havinghigh protein, dietary fiber, calcium and iron content diluted the gluten and

FIG. 2. EFFECT OF DRIED MORINGA LEAVES (DML) POWDER ON THE AMYLOGRAPHCHARACTERISTICS OF WHEAT FLOUR

A: control; B: 5% DML; C: 10% DML; D: 15% DML.


produced hard dough having less cohesiveness, adhesiveness, gumminess andspringiness.

Effect of DML on Physical Characteristics of Cookies

The results presented in Table 2 indicate that with increase in the level ofDML from 0 to 15%, the diameter decreased from 88.8 to 84.8 mm, andthickness increased from 12.5 to 13.0 mm (Fig. 3). Owing to decrease andincrease in the above mentioned parameters, the spread ratio decreased from7.10 to 6.52. Mc Watters (1978) reported a decrease in spread ratio of cookieswhen wheat flour was supplemented with nonwheat flours. He opined that useof composite flour increases dough viscosity and forms aggregates by com-peting with limited free water available in cookie dough. Fuhr (1962) reportedthat flour or any other ingredients, which absorbs water during dough mixing,

TABLE 1.EFFECT OF DRIED MORINGA LEAVES (DML) POWDER ON THE TEXTURE PROFILE

CHARACTERISTICS† OF COOKIE DOUGH

Parameters DML (%) SEM (�)

0 5 10 15

Hardness (N) 69.2a 94.6b 104c 117d 2.5Cohesiveness 0.124d 0.112c 0.075b 0.072a 0.001Adhesiveness (N mm) 8.53d 8.51c 8.40b 8.34a 0.001Gumminess (N) 8.56d 8.51c 8.40b 8.34a 0.001Springiness (mm) 1.01d 0.962c 0.942b 0.832a 0.001

† Means in the same row followed by different letter differ significantly (P < 0.05).SEM, standard error of the mean.

TABLE 2.EFFECT OF DRIED MORINGA LEAVES (DML) POWDER ON PHYSICAL

CHARACTERISTICS† OF COOKIES

Parameters DML (%) SEM (�)

0 5 10 15

Diameter (mm) 88.8a 88.0b 85.6c 84.8d 0.60Thickness (mm) 12.5a 12.5a 12.8b 13.0c 0.25Spread ratio (D/T) 7.10d 7.04c 6.69b 6.52a 0.10Breaking strength (g) 4,568a 5,154c 6,350c 7,849d 15

† Means in the same row followed by different letters differ significantly (P � 0.05).SEM, standard error of the mean.


decreases spread ratio. Singh et al. (1996) also reported a reduction in spreadratio when soy flour was substituted for wheat flour. The breaking strength,which is the force required to break the cookies, increased from 4,568 to7,849 g indicating an increase in the hardness with the addition of increasedamount of DML.

Effect of DML on Sensory Characteristics of Cookies

The sensory characteristics of DML cookies are summarized in theTable 3. With increase in DML from 0 to 15%, the crust and crumb color ofcookies became green. The surface cracking pattern, an important qualityattribute for cookies, was intact up to 10% addition of DML; however, at 15%level, the cookies possessed very big islands (Fig. 3). The texture of cookiescontaining more than 10% DML was very hard. Singh et al. (1993) carried outstudies on the development of high-protein biscuits from composite floursprepared from wheat, green gram, bengal gram and black gram flours. Theyreported that addition of above 15% level of composite flour adversely affectedthe top grain, texture and color of biscuits. At 15% level of DML, the cookiesshowed gritty mouthfeel and bitter taste. The overall quality score for cookieswere as follows, control – 54, 5% DML – 48, 10% DML – 42, and 15% DML– 20. The above data indicates that there is a marked decrease in the overallquality score of cookies with 15% DML. It could be concluded that acceptablequality cookies can be prepared using 10% DML powder and addition ofbeyond 10% level of DML will produce unacceptable cookies.

A B

DC

FIG. 3. PHOTOGRAPH OF COOKIES INCORPORATED WITH DRIED MORINGA LEAVES(DML) POWDER

A: control; B: 5% DML; C: 10% DML; D: 15% DML.


Microstructure of Moringa Leaves

Figure 4 (A and B) represents the micrographs of moringa leaves powder.The micrograph (Fig. 4A) shows the leaf cells with variety of crystals whichperhaps could be crystals of protein, pigment and other diverse substances.The most ubiquitous crystalline material in plants is calcium oxalate(Franceschi and Horner 1980). One of the most common type of calcium

TABLE 3.EFFECT OF DRIED MORINGA LEAVES (DML) POWDER ON SENSORY

CHARACTERISTICS† OF COOKIES

Attributes‡ DML (%) SEM (�)

0 5 10 15

Surface color (10) 9.0d 8.0c 7.0b 4.0a 0.20Surface cracking pattern (10) 9.0d 8.0c 7.5b 3.0a 0.25Crumb color (10) 9.5d 8.5c 7.5b 3.0a 0.15Texture (10) 8.5d 7.5c 6.0b 3.0a 0.05Mouthfeel (10) 9.0d 8.0c 7.0b 3.0a 0.10Flavor (10) 9.0d 8.0c 7.0b 4.0a 0.15Overall quality (60) 54.0d 48.0c 42.0b 20.0a 1.5

† Means in the same row followed by different letters differ significantly (P � 0.05).‡ Values in parentheses indicate maximum score for sensors parameters.SEM, standard error of the mean.

A B

CC

SC

FIG. 4. SCANNING ELECTRON MICROGRAPHS OF DRIED MORINGA LEAVES POWDER(MAGNIFICATION 1000¥)

A – SC, spiked crystals; B – CC, calcium oxalate crystals.


oxalate crystals in plants is spherical clusters of many short spiked crystals,druse (Price 1970; Arnott and Workman 1981). Similar structure of spikedcrystals can be observed in Fig. 4B.

Micrographs of Cookie Dough with DML

Figure 5A–D represents the micrographs of the cookie dough with dif-ferent levels of DML powder. Figure 5A is the micrograph of the controlcookie dough in which a thin sheet representing protein matrix along withsmall and large starch granules embedded in it can be observed (Aranyi andHawrylewicz 1968; Khoo et al. 1975). Figure 5B represents the micrograph ofcookie dough with 5% DML powder in which protein matrix, starch granules,and calcium oxalate crystals can be observed. In Fig. 5C, which represents themicrograph of cookie dough containing 10% DML powder, a large number of

PM

PM

SG

CC

A B

C D

FIG. 5. SCANNING ELECTRON MICROGRAPHS OF COOKIE DOUGHS WITH DRIEDMORINGA LEAVES (DML) POWDER (MAGNIFICATION 1000¥)

PM, protein matrix; SG, starch granules; CC, calcium oxalate crystals. A: control dough;B: 5% DML; C: 10% DML; D: 15% DML.


crystals can be seen. Small and large starch granules entrapped in proteinmatrix can also be seen. However in the micrograph of cookie dough with 15%DML (Fig. 5D) intact starch granules in the protein matrix can be observed. Alot of crystals can also be seen. In the preparation of cookie dough, formationof short chains of gluten takes place owing to high sugar, low water and themixing method employed. Faridi and Faubion (1994) also stated that there islack of formation of gluten network owing to insufficient hydration of glutenand the endosperm fragments do not disintegrate but persist largely unchangedin the dough. Using the technique of scanning electron microscopy, the studiesof Flint et al. (1970) have demonstrated the nature of gluten matrix in shortsweet dough.

Micrographs of the Surface of Cookie with DML

Figure 6A–D are the micrographs of surface of the cookies with differentlevels of DML. Figure 6A is the micrograph of control cookie, which showssome gelatinized starch granules trapped in protein matrix. Burt and Fearn(1983) reported that there was more gelatinized starch in the middle of thebiscuits than in the top and bottom regions. Most of the starch granules in thecookie dough do not gelatinize due to the lack of sufficient water as well asthe presence of excess sugar (Kulp et al.1991). In Fig. 6B, which is themicrograph of surface of cookie with 5% DML, a few outlines of starchgranules can be seen. In the micrograph of cookie with 10% DML (Fig. 6C)the starch granules appear coated. A sheet like covering of starch granules canbe observed in Fig. 6D which is the micrograph of cookie with 15% DML.Moringa leaves contain 9% total dietary fiber out of which 6.8 and 2.2% areinsoluble and soluble dietary fiber, respectively (Gopalan et al. 2002). Brennanet al. (1996) reported that sections of control and guar breads examined usingSEM showed that in control bread the wheat starch granules were quite distinctwithin the gluten protein matrix. In guar wheat bread the starch granulesappeared to be coated with galactomannans. In the micrographs of cookie with10 and 15% DML powder, similar coating probably of gums has beenobserved.

Nutritional Characteristics of DML Cookies

Nutritional characteristics of DML cookies are represented in Table 4.The fat and protein contents of control and cookies with different levels ofDML ranged between 14.0 to 14.6 g % and 8.8 to 12.89 g %, respectively.Sharma and Chauhan (2000) studied the effects of supplementation of wheatflour with ground, debittered fenugreek at 1.5 to 9% on bread-makingproperties. They observed that the addition of fenugreek at 7.5% level not onlyincreased the protein, available lysine and dietary fiber contents, but also gave


the product an acceptable sensory quality. Hence, fenugreek seed can be agood supplement to cereals because of its high protein (25%), lysine (5.7 g/16 g N), soluble (20%), insoluble (28%) dietary fiber; however, it does notsupplement iron, calcium and b-carotene, while DML is a rich source of it. Thedietary fiber for control cookies was 2.4 g %, for 5% DML cookies – 3.4 g %,for 10 % DML cookies – 4.3 g %, and for 15% DML cookies, it was 5.3 g %.There was a significant increase in iron content of cookies with incorporationof DML. The iron content increased from 1.9 to 6.23 mg % with increase inDML from 0 to 15%. The calcium content of control cookies was 33.8 mg %and cookies with 15% DML were 369.2 mg %. The significant increase in thecalcium content is due to the presence of higher calcium content in DML.Control cookies had no b-carotene content, however cookies with 5 % DMLhad 800 mg % b-carotene, 10% DML cookies had 1,600 mg %, and 15%

A B

C D

PM

SG

PM

SG

PM

SG

WSG

CC

FIG. 6. SCANNING ELECTRON MICROGRAPHS OF THE SURFACE OF COOKIE WITHDRIED MORINGA LEAVES (DML) POWDER (MAGNIFICATION 1000¥)

SG, starch granules; PM, protein matrix; WSG, wrapped starch granules; CC, calcium oxalatecrystals. A: control; B: 5% DML; C: 10% DML; D: 15% DML.


DML cookies had 2,500 mg %. All the cookies supplemented with DML werefound to be nutritious on the basis of these parameters. 100 g of 10% DMLcookies provide 446 calories of energy. Since 10% DML cookies were foundacceptable, 25 g of 10% DML cookies provides 2.9 g % protein; 1.3 mg %iron; 68.1 mg % calcium; 400 mg % b-carotene; and 112 kcal energy. It can beconcluded from the above data that consumption of 25 g of 10% DML cookies/day would provide about 13.2% of the protein, 10.8% of the iron, 17% of thecalcium and 25% of the b-carotene of the recommended daily requirement of1–3-year-old children for protein (22 g/day), iron (12 mg/day), calcium(400 mg/day) and b-carotene (1,600 mg/day) as per the suggested recom-mended intakes for Indians (Gopalan et al. 2002).

CONCLUSIONS

In order to explore rich nutritional source of moringa leaves in cookies,DML powder at the level of 5, 10 and 15% was used in cookie making.Addition of DML increased farinograph water absorption, decreased amylo-graph pasting temperature and peak viscosity. Increased addition of DML from0 to 15% increased hardness, decreased cohesiveness, adhesiveness, gummi-ness and springiness of cookie dough. Sensory evaluation showed that cookiesincorporated with 10% DML were acceptable. Above the 10% level adverselyaffected the quality of cookies. Addition of 10 % DML significantly increasedthe protein, iron, calcium and b-carotene contents of cookies. Microstructurestudies showed calcium oxalate crystals in both DML powder and cookies withDML. Thus, DML cookies have the potential to serve as valuable sources ofprotein, iron, calcium and b-carotene in the diets of the population in India andother developing countries.

TABLE 4.NUTRITIONAL CHARACTERISTICS OF COOKIES WITH DIFFERENT LEVELS OF DRIED

MORINGA LEAVES (DML) POWDER

Parameters DML (%)

0 5 10 15

Ash (g %) 0.9 � 0.064 1.3 � 0.03 1.5 � 0.05 1.8 � 0.12Fat (g %) 14.0 � 0.28 14.2 � 0.05 14.4 � 0.05 14.6 � 0.20Protein (g %) 8.8 � 0.05 10.0 � 0.49 11.6 � 0.2 12.8 � 0.32Dietary fiber (g %) 2.4 � 0.1 3.4 � 0.02 4.3 � 0.05 5.3 � 0.20Iron (mg %) 1.9 � 0.07 4.01 � 0.005 5.09 � 0.005 6.23 � 0.25Calcium (mg %) 33.8 � 0.15 106.5 � 0.20 272.3 � 0.25 369.2 � 0.37Total carotene (mg %) 0 1,200 � 5.5 2,300 � 5.0 3,900 � 5.0b–carotene (mg %) 0 800 � 5.0 1,600 � 6.0 2,500 � 5.5


REFERENCES

AACC. 2000. Approved Methods of American Association of Cereal Chemists,10th Ed., American Association of Cereal Chemists, St. Paul, MN.

AOAC. 2000. Official Methods of Analysis, 17th Ed., Association of OfficialAnalytical Chemists, Washington, DC.

ARANYI, C. and HAWRYLEWICZ, E.J. 1968. A note on scanning electronmicroscopy of flours and doughs. Cereal Chem. 45, 500–502.

ARNOTT, H.J. and WORKMAN, C. 1981. An SEM and x-ray diffractionstudy of crystals in okra leaves. Scan Electron Microsc. III, 293–298.

ARSHAD, M.U., ANJUM, F.M. and ZAHOOR, T. 2007. Nutritional assess-ment of cookies supplemented with defatted wheat germ. Food Chem.102, 123–128.

ASP, N.G., TOHANSSON, C.G., HALLMER, H. and SILJESTROM, M.1983. Rapid enzymatic assay of insoluble and soluble dietary fiber.J. Agric. Food Chem. 31(3), 476–482.

BOURNE, M.C. 1978. Texture profile analysis. J. Food Technol. 32, 62–66,72.

BRENNAN, C.S., BLAKE, D.E., ELLIS, P.R. and SCHOFIELD, J.D. 1996.Effect of guar galactomannan on wheat bread microstructure and on thein vitro and in vivo digestibility of starch in bread. J. Cereal Sci. 24,151–160.

BURT, D.J. and FEARN, T.A. 1983. Quantitative study of biscuits microstruc-ture. Starch 35, 351–354.

FAHEY, J.W. 2005. Moringa oleifera: A review of the medical evidence for itsnutritional, therapeutic, and prophylactic properties. Part 1. Trees for LifeJ. 1, 1–15.

FARIDI, H. and FAUBION, J.M. 1994. Microstructure of cookies, crackersand their doughs. In The Science of Cookie and Cracker Production(H. Faridi, ed.) pp. 150–160, Chapman and Hall, New York.

FLINT, O., MOSS, R. and WADE, P.A. 1970. Comparative study of themicrostructure of different types of biscuits and their doughs. Food TradeRev. 40(4), 32–39.

FOIDL, N., MAKKAR, H.P.S. and BECKER, K. 2001. The potential ofMoringa oleifera for agricultural and industrial uses. In The MiracleTree/The Multiple Attributes of Moringa (L.J. Fuglie, ed.) CTA,USA.

FRANCESCHI, V.R. and HORNER, J.T. 1980. Calcium oxalate crystals inplants. Bot Rev. 46, 361–427.

FUHR, F.R. 1962. Cookie spread: Its effects on production and quality. BakersDig. 36, 56–60.


GAINES, C.S. 1991. Instrumental measurement of hardness of cookies andcrackers. Cereal Foods World 36, 989, 991–994, 996.

GE, Y., SUN, A., NI, Y. and CAI, T. 2000. Study and development of adefatted wheat germ nutritive noodle. Eur. Food Res. Technol. 212, 344–348.

GOMEZ, M., OLIETE, B., ROSELL, C.M., PANDO, V. and FERNANDEZ,E. 2008. Studies on cake quality made of wheat–chickpea flour blends.Food Sci. Technol. 41, 1701–1709.

GOPALAN, C., RAMASASTRI, B.V. and BALASUBRAMANIAN, S.C.2002. Nutritive Value of Indian Foods, National Institute Nutrition,Hyderabad, India. pp. 1–156.

KHOO, U., CHRISTIANSON, D.D. and INGLETT, G.E. 1975. Scanning andtransmission microscopy of dough and bread. The Baker’s Dig. 48,24–26.

KULP, K., OLEWINK, M. and LORENZ, K. 1991. Starch functionality incookie systems. Cereal Chem. 43(2), 53–57.

MC WATTERS, K.H. 1978. Cookie baking properties of defatted peanut,soyabean and field pea flours. Cereal Chem. 55, 853–863.

MUGHAL, M.H.S., SRIVASTAVA, P.S. and IQBAL, M. 1999. Drumstick(Moringa pterygosperma Gaertn): A unique source of food and medicine.J. Econ. Taxon. Bot. 23, 47–61.

ODURO, I., ELLIS, W.O. and OWUSU, D. 2008. Nutritional potential of twoleafy vegetables: Moringa oleifera and Ipomoea batatas leaves. Sci Res.Essay. 3(2), 57–60.

PRICE, J.L. 1970. Ultrastructure of druse crystal idioblasts in leaves ofCercidium floriduns. Am. J. Bot. 57, 1004–1009.

RAGHURAMALU, N., NAIR, M.K. and KALYANSUNDARAM, S. 1983. AManual of Laboratory Techniques, National Institute of Nutrition, ICMR,Jamai – Osmania, Hyderabad, India.

RAO, H.P., KUMAR, G.V., RAO, R.G.C. and SHURPALEKER, S.R. 1980.Studies on stabilization of wheat germ. Lebensm. Wiss. Technol. 13,302–307.

REDDY, V., UROOJ, A. and KUMAR, A. 2005. Evaluation of antioxidantactivity of some plant extracts and their application in biscuits. FoodChem. 90(2), 317–321.

SHALINI, H. and SUDESH, J. 2005. Organoleptic and nutritional evaluationof wheat biscuits supplemented with untreated and treated fenugreekflour. Food Chem. 90, 427–435.

SHARMA, H.R. and CHAUHAN, G.S. 2000. Physicochemical and rheologi-cal quality characteristics of fenugreek (Trigonella foenum-graeceum L.)supplemented wheat flour. J. Food Sci. Technol. 37, 87–90.


SINGH, B., BALAJI, M., KAUR, A., SHARMA, S. and SINDHU, S. 1993.Studies on the development of high protein biscuits from compositeflours. Plant Foods Hum Nutr. 43, 181–189.

SINGH, G. and KAWATRA, A. 2006. Development and nutritional evaluationof recipes prepared using fresh and dried amaranthus leaves. J. Food Sci.Technol. 43(5), 509–511.

SINGH, R., SINGH, G. and CHAUHAN, G.S. 1996. Effect of incorporationof defatted soy flour on the quality of biscuits. J. Food Sci. Technol.33(4), 355–357.

STEEL, R.G.D. and TORRIE, J.H. 1960. Principles and Procedures of Sta-tistics, pp. 99–131, McGraw-Hill, New York, NY.

SYMONS, L.J. and BRENNAN, C.S. 2004. The effect of barley b-glucanfiber fractions on starch gelatinization and pasting characteristics. J. FoodSci. 69, 257–261.


Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or

emailed to multiple sites or posted to a listserv without the copyright holder's express written permission.

However, users may print, download, or email articles for individual use.

Documents

54326678