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Int J Food Sci Nutr. 2011 Mar;62(2):185-94. doi: 10.3109/09637486.2010.526928. Epub 2010 Dec 1.

Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.

Author information

1
United Nations University, Advanced Centre for Food Science and Technology, Central Food Technological Research Institute (Council for Scientific and Industrial Research), Mysore, India. bsogunsina@yahoo.com

Abstract

The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typical moringa seed taste and was acceptable. Addition of combination of additives improved the dough strength and quality of bread with 10% DBMS flour. Replacement of wheat flour with 10%, 20% and 30% DBMS grits was found to affect cookies quality. Cookies with 20% DBMS grits had the nutty taste of moringa seeds and were acceptable. Bread with 10% DBMS flour and cookies with 20% DBMS grits had more protein, iron and calcium. Incorporating moringa seeds in baked foods may be exploited as a means of boosting nutrition in Africa and Asia where malnutrition is prevalent.

PMID:
21118057
DOI:
10.3109/09637486.2010.526928
[Indexed for MEDLINE]

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