Standardization, quality assessment and storage stability of soy flour and moringa (Moringa oleifera Lam.) enriched cookies: a functional approach
DOI:
https://doi.org/10.53550/jfl.v39i1.2493Keywords:
Cookies, Moringa leaf powder, Peroxide value, Shelf life, Soy flour, TextureAbstract
Demand and desire for protein-enriched functional foods are growing worldwide. Keeping in view, an attempt is being made to develop wheat flour-based protein-enriched cookies by using a combination of wheat flour, soy flour, and moringa leaf powder (MLP). Further, the enriched cookies’ nutritional composition, sensory quality, and textural properties were also assessed along with storage stability. Optimal formulation of base flour was determined through sensory evaluation, which consisted of 30% soy flour and 70% wheat flour. This composite flour was further fortified with MLP at varying proportions (3%, 6%, and 9%) to enhance the cookies’ nutritional profile. Cookies formulated with moringa leaf powder and soy flour exhibited elevated levels of protein, fat, ash, and crude fibre. Cookies packed in polypropylene and low-density polyethylene were stored at 27 degree celcius for 45 days for shelf life assessment. Acceptability of the cookies remained satisfactory up to the 45-day storage period, particularly in terms of moisture and peroxide value. Therefore, combining moringa leaf powder and soy flour can be a valuable strategy for addressing malnutrition and food insecurity, particularly in developing countries.
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