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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2019, Volume : 7, Issue : 6
First page : (58) Last page : (62)
Article doi: : http://dx.doi.org/10.18782/2582-2845.7841

Utilization of Moringa Leaves Powder as Valuable Food Ingredients in Biscuits Preparation

Deepa J.*, M. L. Revanna, Vijayalakshmi D., K. G. Vijayalakshmi, Vasantha Kumari, S. S. Patil
Department of Food Science and Nutrition, University of Agricultural Sciences, UAS, GKVK
Bengaluru – 560065, India
*Corresponding Author E-mail: deepa.dvg.3@gmail.com
Received: 4.10.2019  |  Revised: 7.11.2019   |  Accepted: 11.11.2019  

 ABSTRACT

Blends of wheat flour (WF) and Moringa oleifera leaf powder or flour were processed into biscuits in the following ratios 100:0; 95:5; 93:7 and 90:10. The sensory evaluation of the biscuits samples from the blends was performed. The results of the sensory evaluation showed that there were significant differences in the different attributes that were determined such as in colour, texture, aroma, taste and overall acceptability except in appearance. The sensory overall acceptability scores showed that the best Moringa flour substitution level for making biscuits was 5 % (95:5).

Keywords: Wheat flour, Moringa oleifera, Drumstick leaves, Biscuits

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Deepa, J., Revanna, M.L., Vijayalakshmi, D., Vijayalakshmi, K.G., Kumari, V., & Patil, S.S. (2019). Utilization of Moringa Leaves Powder as Valuable Food Ingredients in Biscuits Preparation, Ind. J. Pure App. Biosci. 7(6), 58-62. doi: http://dx.doi.org/10.18782/2582-2845.7841