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,*
1

Department of Food Science and Nutrition University of Mysore Manasagangotri Mysore 570 006, India

Flour Milling, Baking and Confectionery Technology Department Central Food Technological Research Institute Mysore 570 020, India
Received for Publication January 12, 2009 Accepted for Publication January 26, 2010

ABSTRACT Effect of replacement of wheat our with 5, 10 and 15% dried moringa leaves (Moringa oleifera Lam) powder (DML) on the rheological, microstructural, nutritional and quality characteristics of cookies was studied. Incorporation of increasing amount of DML from 0 to 15% increased farinograph water absorption and decreased dough stability, amylograph pasting temperature and peak viscosity. Use of DML increased dough hardness and decreased cohesiveness and spread ratio of cookies. Sensory evaluation showed that cookies incorporated with 10% DML powder were acceptable. Microstructure studies showed calcium oxalate crystals in both DML powder and cookies with DML. The starch granules appeared wrapped in cookies with 10 and 15% DML. Protein, iron, calcium, b-carotene and dietary ber contents increased with increasing amount of DML from 0 to 15%. The results showed the possibility of utilizing DML to improve the nutritional characteristics of cookies.

PRACTICAL APPLICATIONS Moringa oleifera Lam. is a popular, fast-growing plant widely available in 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: jampr55@ hotmail.com Journal of Food Quality 33 (2010) 660677. DOI: 10.1111/j.1745-4557.2010.00346.x 2010 Wiley Periodicals, Inc.

660

EFFECT OF DML ON COOKIE CHARACTERISTICS

661

protein, b-carotene, iron, calcium and ber. Tender moringa leaves are used in dhal, soup, salad and as a substitute for spinach. The leaves also possess many medicinal properties. The baking industry in India is growing at a very fast rate and the demand for health bakery products is increasing. Biscuits and cookies generally prepared from rened wheat our are decient in proteins, vitamins, minerals and ber. Use of moringa leaves in cookies not only improves nutritional value but also brings in a familiar taste. The baking industry can exploit moringa leaves as a natural and inexpensive source of nutrients to produce nutritionally superior cookies.

INTRODUCTION Bakery products are important sources of nutrients, viz. energy, protein, iron, calcium and several vitamins. Most bakery products can easily be enriched and fortied to meet the specic needs of the target groups and vulnerable sections of the population who are undernourished. Bakery products can also be formulated in such a way to meet specic therapeutic needs of consumers. Moringa oleifera Lam., from Moringacaeae family is of importance to food and medical industries and widely grown in tropics and sub-tropics. Its root, bark, pods, leaves are used in traditional medicine for the treatment of human diseases whereas pods and young leaves are used as vegetables (Mughal et al. 1999; Foidl et al. 2001). The leaves are highly nutritious, being a signicant source of b-carotene, Vitamin A, C, protein, iron, calcium and potassium. The leaves are cooked and used like spinach. Gram for gram, moringa leaves contains seven times the vitamin C found in oranges, four times the calcium and two times the protein found in milk, four times the vitamin A found in carrots, and three times the potassium found in bananas (Fahey 2005). Several authors have used unconventional foods such as Fenugreek (Trigonella foenum graecum) seed powder (Shalini and Sudesh 2005), 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 soy our (Singh et al. 1996) to improve the quality of bakery products with special reference to protein, ber and minerals. According to Shalini and Sudesh (2005), fenugreek (T. foenum graecum) seed powder is rich in protein, soluble and insoluble dietary ber, and it also exhibits hypocholesterolemic and hypoglycemic properties. The commonality of dried moringa leaves (DML) and fenugreek seed powder is that both are good sources of protein and ber. They reported that incorpora-

662

K.B. DACHANA ET AL.

tion of fenugreek (T. foenum graecum) seed powder up to 10% level produced acceptable quality biscuits. Wheat germ, a by-product of roller our milling industry, is highly nutritious. Rao et al. (1980) reported that the wheat germ provides three, seven, fteen, and six times as much protein, fat, sugars and mineral content than wheat our, respectively. DFWG, after extraction of oil has about 30% protein (Ge et al. 2000). These data infers that both wheat germ and DML are highly nutritious in terms of protein, ber and minerals; however, DML has an added advantage of being rich in b-carotene also. Studies on the effect of replacement of wheat our with DFWG at levels of 025% on functional and nutritional properties of cookies were investigated by Arshad et al. (2007). They reported that cookies with increased protein, calcium, potassium and iron can be prepared by replacing wheat our with 15% DFWG. Singh and Kawatra (2006) developed recipes for nutritious biscuit, cake, Indian traditional snacks (pakora, vada, namakpara and kurmura) with the addition of fresh and dried powder of amaranthus leaves rich in iron and b-carotene. The products developed contained appreciable amounts of iron and b-carotene. Reddy et al. (2005) utilized extracts of three plant foods, viz. amla, drumstick leaves (M. oleifera) and raisins as sources of natural antioxidants in the preparation of biscuits. They reported that even though all the above three extracts exhibited a high percentage of antioxidant activity compared with the effect of butylatedhydroxyanisole, extracts from drumstick leaves and amla were more effective than raisins in controlling lipid oxidation during storage of biscuits. Oduro et al. (2008) evaluated nutritional potential 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 ber, iron and calcium compared with I. batatas. In the studies reported above, leaves from M. oleifera were used either fresh or in the form of extract. However, there are no scientic reports available on the use of DML in cookies, its effect on rheological, microstructural quality, and on the nutritional and quality characteristics of cookies. The results of the studies presented in this research article will be useful in utilizing moringa leaves in cookies, identifying maximum level of incorporation without adversely affecting the quality of cookies, and improving the nutritional characteristics of cookies.

MATERIALS AND METHODS Wheat Flour Commercial wheat our obtained from the local market was used for the studies. The characteristics of the our such as moisture (American

EFFECT OF DML ON COOKIE CHARACTERISTICS

663

Association of Cereal Chemists [AACC] 0416), ash (AACC 0801), dry gluten (AACC 3810), falling number (AACC 5681B) and Zelenys sedimentation value (AACC 5661A) were determined using AACC methods (2000). DML Fresh Moringa (M. oleifera Lam.) leaves were procured in bulk from local market. The leaves were washed with distilled water and dried in an oven at 50C for 8 h. The dried leaves were coarsely powdered in a blender, passed through 212 m sieve and stored in polythene bags. Nutritional analysis of DML powder for moisture, fat, ash, protein, b-carotene (AOAC methods 2000), dietary ber (Asp et al. 1983), iron and calcium (Raghuramalu et al. 1983) was carried out. Preparation of Blends Blends were prepared using mixtures of wheat our and DML in the ratios of 100/0, 95/5, 90/10, and 85/15 W/W. Ingredients Commercially available sugar powder, skimmed milk powder (Gujarat Co-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 Chemicals, Mumbai, India) were used for the study. Rheological Characteristics Effect of replacement of wheat our with 0, 5, 10 and 15% DML on farinograph (AACC 5421, Model no. 810108004, Brabender, Duisburg, Germany) and micro viscoamylograph (Model 803201, Brabender) characteristics were studied using standard AACC methods (2000). Cookie-Making Characteristics Cookies from blends containing 0, 5, 10 and 15% DML were prepared according to AACC micro method (No. 1052, 2000). The formulation for the preparation of cookie was wheat our and DML blend 100 g, sugar powder 60 g, shortening (Marvo) 30 g, skimmed milk powder 3 g, sodium bicarbonate 1.0 g, ammonium bicarbonate 0.75 g, sodium chloride 1.0 g, and water according to requirement. The cookie dough was

664

K.B. DACHANA ET AL.

sheeted to a thickness of 1.0 cm and cut using a circular cutter of 6.5 cm diameter. Cookies were baked at 200C, cooled and evaluated for physical and sensory characteristics. Texture Prole Analysis of Cookie Dough Texture Prole Analysis of cookie dough was carried out at room temperature by using a LR-5K Texture Analyzer (Lloyds Instruments Ltd, Hampshire, England) with 5 kg load cell. The cookie dough samples (4 cm diameter, 1 cm thickness) were compressed by using an aluminum 80-mm diameter circular disc probe. The texture parameters were determined with crosshead speed of 50 mm/min, compression distance 50% of cookie doughs, 5-s delay between two bites. The data were analyzed by using Nexygen Version 4.0 Software (LR-5K) to measure cookie doughs hardness, cohesiveness, 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 by dividing values of the diameter by the thickness values. The breaking strength, a measure of texture of cookies containing 0, 5, 10 and 15% DML was measured using the texture analyzer (Model TA HDi, Stable Micro Systems, Surrey, U.K.) according to a triple beam snap (also called 3-point break) 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 to break a single cookie was recorded and the average value of four replicates is reported. Sensory evaluation of cookies was carried out by a panel consisting of baking technologists. The panelists were trained in four sessions involving 2 h of training in each session. Four samples of cookies in four replicates were evaluated by each panel following a score card consisting of various quality parameters like surface color, surface cracking pattern, crumb color, texture, mouthfeel and avor. The scores assigned in the score card for these parameters 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 = creamish white; texture: 1 = less crisp, 10 = crisp; mouthfeel: 1 = residual, 10 = no residue; and avor: 1 = dominating moringa leaves avor, 10 = pleasant. The overall quality score (max. 60) was taken as the total score of all the six quality parameters. A total number of 16 judgments were given for all samples.

EFFECT OF DML ON COOKIE CHARACTERISTICS

665

Scanning Electron Microscopic (SEM) Studies Immediately after sheeting, the cookie dough was cut into pieces (size 20 20 mm) without damaging the structure. The DML powder, cookie dough samples and cookies were defatted with hexane followed by freeze drying using Heto freeze drier model DW 3 (Allerod, Denmark). SEM studies were carried out using Leo Scanning electron microscope Model 435 VP (Leo Electronic Systems, Cambridge, UK). The samples were separately placed on the sample holder with the help of a double scotch tape and sputter coated with gold. Finally, the samples were transferred to the microscope where it was observed 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 moisture, fat, ash, protein, b-carotene according to AOAC methods (2000), dietary ber (Asp et al. 1983), iron and calcium (Raghuramalu et al. 1983). Statistical Analysis Data were statistically analyzed using Duncan new multiple range test with different experimental groups appropriate to the completely randomized design with four replicates each as described by Steel and Torrie (1960). The signicant level was established at P < 0.05.

RESULTS AND DISCUSSION Quality Characteristics of Wheat Flour The wheat our used for the studies contained 0.51% ash, 9.8% dry gluten, 428 s falling number, 20 mL Zelenys 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 ber, 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 our is presented in Fig. 1. Addition of increasing amount of DML from 0 to 15%

666

K.B. DACHANA ET AL.

100

10

75

7.5

50

25

2.5

0 0 5 DML (% ) Water absorption (% ) Stability (min) 10 15

Dough development time (min) Mixing tolerance index (BU)

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

increased water absorption from 59.2 to 66.7%. The time required for dough development or time necessary to reach 500 BU consistency increased from 1.5 to 3.4 min. The stability value indicating the strength of the dough decreased with the addition of DML. Mixing tolerance index, which is inversely proportional to the strength of the dough increased from 66 to 89 BU with the addition of increasing amount of DML from 0 to 15% indicating a decrease in the strength of the cookie dough. These data indicate that addition of DML decreased the strength of the dough owing to dilution and disruption of continuity of gluten. Similar strength decreasing effect with the addition of protein rich ours from defatted peanut, soyabean and eld pea have been reported by Mc Watters (1978). The protein content of these ours and DML varied from 2028%. Effect of DML on the Amylograph Characteristics of Wheat Flour Effect of DML on the amylograph characteristics of wheat our is shown in Fig. 2. It is observed that on the addition of increasing amount of DML, the pasting temperature decreased from 62.9 to 60C. Peak viscosity representing the ability of the starch granules to swell freely before their physical breakdown signicantly decreased from 853 to 623 BU (P < 0.05) with an increase in DML from 0 to 15%. It can be concluded from the above results that swelling capacity of starch granules decreased with the addition of DML. Symons and Brennan (2004) also reported that substitution of wheat starch

Dough development time (min); stability (min)

Water absorption (%); mixing tolerance index (BU)

EFFECT OF DML ON COOKIE CHARACTERISTICS

667

FIG. 2. EFFECT OF DRIED MORINGA LEAVES (DML) POWDER ON THE AMYLOGRAPH CHARACTERISTICS OF WHEAT FLOUR A: control; B: 5% DML; C: 10% DML; D: 15% DML.

with 5% barley b-glucan ber fractions reduced peak viscosity due to the reduction in starch for gelatinization and less water available for initial swelling of starch granule. Gomez et al. (2008) reported a decrease in peak viscosity, break down, set back when wheat our was substituted with chickpea our due to decreased carbohydrate content and different protein content affecting the viscosity parameters. Hot paste viscosity describing the stability of the already broken starch granules at the cooking temperature, decreased with addition of DML. The cold paste viscosity when compared with control (1091 BU) decreased signicantly (P < 0.05) with 5% DML (944 BU), 10% DML (824 BU) and 15% DML (623 BU). The setback values representing the ease of cooking and tendency to retrograde also decreased with the addition of DML from 518 to 323 BU. The decrease in the above parameters could be due to decrease in the available starch for gelatinization. Effect of DML on the Texture Prole Analysis of Cookie Dough Effect of DML on the texture prole analysis of cookie dough is presented in Table 1. Signicant increase in the dough hardness was observed. The cohesiveness value decreased from 0.124 to 0.072 with increase in DML from 0 to 15%. Adhesiveness, gumminess and springiness all decreased with increasing addition of DML. The above results indicate that the DML having high protein, dietary ber, calcium and iron content diluted the gluten and

668

K.B. DACHANA ET AL.

TABLE 1. EFFECT OF DRIED MORINGA LEAVES (DML) POWDER ON THE TEXTURE PROFILE CHARACTERISTICS OF COOKIE DOUGH Parameters DML (%) 0 Hardness (N) Cohesiveness Adhesiveness (N mm) Gumminess (N) Springiness (mm) 69.2a 0.124d 8.53d 8.56d 1.01d 5 94.6b 0.112c 8.51c 8.51c 0.962c 10 104c 0.075b 8.40b 8.40b 0.942b 15 117d 0.072a 8.34a 8.34a 0.832a 2.5 0.001 0.001 0.001 0.001 SEM ()

Means in the same row followed by different letter differ signicantly (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 (%) 0 Diameter (mm) Thickness (mm) Spread ratio (D/T) Breaking strength (g) 88.8a 12.5a 7.10d 4,568a 5 88.0b 12.5a 7.04c 5,154c 10 85.6c 12.8b 6.69b 6,350c 15 84.8d 13.0c 6.52a 7,849d 0.60 0.25 0.10 15 SEM ()

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

produced hard dough having less cohesiveness, adhesiveness, gumminess and springiness. Effect of DML on Physical Characteristics of Cookies The results presented in Table 2 indicate that with increase in the level of DML from 0 to 15%, the diameter decreased from 88.8 to 84.8 mm, and thickness increased from 12.5 to 13.0 mm (Fig. 3). Owing to decrease and increase in the above mentioned parameters, the spread ratio decreased from 7.10 to 6.52. Mc Watters (1978) reported a decrease in spread ratio of cookies when wheat our was supplemented with nonwheat ours. He opined that use of composite our increases dough viscosity and forms aggregates by competing with limited free water available in cookie dough. Fuhr (1962) reported that our or any other ingredients, which absorbs water during dough mixing,

EFFECT OF DML ON COOKIE CHARACTERISTICS

669

FIG. 3. PHOTOGRAPH OF COOKIES INCORPORATED WITH DRIED MORINGA LEAVES (DML) POWDER A: control; B: 5% DML; C: 10% DML; D: 15% DML.

decreases spread ratio. Singh et al. (1996) also reported a reduction in spread ratio when soy our was substituted for wheat our. The breaking strength, which is the force required to break the cookies, increased from 4,568 to 7,849 g indicating an increase in the hardness with the addition of increased amount of DML. Effect of DML on Sensory Characteristics of Cookies The sensory characteristics of DML cookies are summarized in the Table 3. With increase in DML from 0 to 15%, the crust and crumb color of cookies became green. The surface cracking pattern, an important quality attribute 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 cookies containing more than 10% DML was very hard. Singh et al. (1993) carried out studies on the development of high-protein biscuits from composite ours prepared from wheat, green gram, bengal gram and black gram ours. They reported that addition of above 15% level of composite our adversely affected the top grain, texture and color of biscuits. At 15% level of DML, the cookies showed gritty mouthfeel and bitter taste. The overall quality score for cookies were 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 overall quality score of cookies with 15% DML. It could be concluded that acceptable quality cookies can be prepared using 10% DML powder and addition of beyond 10% level of DML will produce unacceptable cookies.

670

K.B. DACHANA ET AL.

TABLE 3. EFFECT OF DRIED MORINGA LEAVES (DML) POWDER ON SENSORY CHARACTERISTICS OF COOKIES Attributes DML (%) 0 Surface color (10) Surface cracking pattern (10) Crumb color (10) Texture (10) Mouthfeel (10) Flavor (10) Overall quality (60) 9.0d 9.0d 9.5d 8.5d 9.0d 9.0d 54.0d 5 8.0c 8.0c 8.5c 7.5c 8.0c 8.0c 48.0c 10 7.0b 7.5b 7.5b 6.0b 7.0b 7.0b 42.0b 15 4.0a 3.0a 3.0a 3.0a 3.0a 4.0a 20.0a 0.20 0.25 0.15 0.05 0.10 0.15 1.5 SEM ()

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

CC SC
A B

FIG. 4. SCANNING ELECTRON MICROGRAPHS OF DRIED MORINGA LEAVES POWDER (MAGNIFICATION 1000) A SC, spiked crystals; B CC, calcium oxalate crystals.

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 which perhaps 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

EFFECT OF DML ON COOKIE CHARACTERISTICS

671

oxalate crystals in plants is spherical clusters of many short spiked crystals, druse (Price 1970; Arnott and Workman 1981). Similar structure of spiked crystals can be observed in Fig. 4B. Micrographs of Cookie Dough with DML Figure 5AD represents the micrographs of the cookie dough with different levels of DML powder. Figure 5A is the micrograph of the control cookie dough in which a thin sheet representing protein matrix along with small and large starch granules embedded in it can be observed (Aranyi and Hawrylewicz 1968; Khoo et al. 1975). Figure 5B represents the micrograph of cookie dough with 5% DML powder in which protein matrix, starch granules, and calcium oxalate crystals can be observed. In Fig. 5C, which represents the micrograph of cookie dough containing 10% DML powder, a large number of

SG PM

PM CC

FIG. 5. SCANNING ELECTRON MICROGRAPHS OF COOKIE DOUGHS WITH DRIED MORINGA 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.

672

K.B. DACHANA ET AL.

crystals can be seen. Small and large starch granules entrapped in protein matrix 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. A lot of crystals can also be seen. In the preparation of cookie dough, formation of short chains of gluten takes place owing to high sugar, low water and the mixing method employed. Faridi and Faubion (1994) also stated that there is lack of formation of gluten network owing to insufcient hydration of gluten and the endosperm fragments do not disintegrate but persist largely unchanged in the dough. Using the technique of scanning electron microscopy, the studies of Flint et al. (1970) have demonstrated the nature of gluten matrix in short sweet dough. Micrographs of the Surface of Cookie with DML Figure 6AD are the micrographs of surface of the cookies with different levels of DML. Figure 6A is the micrograph of control cookie, which shows some gelatinized starch granules trapped in protein matrix. Burt and Fearn (1983) reported that there was more gelatinized starch in the middle of the biscuits than in the top and bottom regions. Most of the starch granules in the cookie dough do not gelatinize due to the lack of sufcient water as well as the presence of excess sugar (Kulp et al.1991). In Fig. 6B, which is the micrograph of surface of cookie with 5% DML, a few outlines of starch granules 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 can be observed in Fig. 6D which is the micrograph of cookie with 15% DML. Moringa leaves contain 9% total dietary ber out of which 6.8 and 2.2% are insoluble and soluble dietary ber, respectively (Gopalan et al. 2002). Brennan et al. (1996) reported that sections of control and guar breads examined using SEM showed that in control bread the wheat starch granules were quite distinct within the gluten protein matrix. In guar wheat bread the starch granules appeared to be coated with galactomannans. In the micrographs of cookie with 10 and 15% DML powder, similar coating probably of gums has been observed. 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 of DML 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 wheat our with ground, debittered fenugreek at 1.5 to 9% on bread-making properties. They observed that the addition of fenugreek at 7.5% level not only increased the protein, available lysine and dietary ber contents, but also gave

EFFECT OF DML ON COOKIE CHARACTERISTICS

673

PM SG SG

PM

PM

WSG SG CC

FIG. 6. SCANNING ELECTRON MICROGRAPHS OF THE SURFACE OF COOKIE WITH DRIED MORINGA LEAVES (DML) POWDER (MAGNIFICATION 1000) SG, starch granules; PM, protein matrix; WSG, wrapped starch granules; CC, calcium oxalate crystals. A: control; B: 5% DML; C: 10% DML; D: 15% DML.

the product an acceptable sensory quality. Hence, fenugreek seed can be a good supplement to cereals because of its high protein (25%), lysine (5.7 g/ 16 g N), soluble (20%), insoluble (28%) dietary ber; however, it does not supplement iron, calcium and b-carotene, while DML is a rich source of it. The dietary ber 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 signicant increase in iron content of cookies with incorporation of DML. The iron content increased from 1.9 to 6.23 mg % with increase in DML from 0 to 15%. The calcium content of control cookies was 33.8 mg % and cookies with 15% DML were 369.2 mg %. The signicant increase in the calcium content is due to the presence of higher calcium content in DML. Control cookies had no b-carotene content, however cookies with 5 % DML had 800 mg % b-carotene, 10% DML cookies had 1,600 mg %, and 15%

674

K.B. DACHANA ET AL.

TABLE 4. NUTRITIONAL CHARACTERISTICS OF COOKIES WITH DIFFERENT LEVELS OF DRIED MORINGA LEAVES (DML) POWDER Parameters DML (%) 0 Ash (g %) Fat (g %) Protein (g %) Dietary ber (g %) Iron (mg %) Calcium (mg %) Total carotene (mg %) bcarotene (mg %) 0.9 0.064 14.0 0.28 8.8 0.05 2.4 0.1 1.9 0.07 33.8 0.15 0 0 5 1.3 0.03 14.2 0.05 10.0 0.49 3.4 0.02 4.01 0.005 106.5 0.20 1,200 5.5 800 5.0 10 1.5 0.05 14.4 0.05 11.6 0.2 4.3 0.05 5.09 0.005 272.3 0.25 2,300 5.0 1,600 6.0 15 1.8 0.12 14.6 0.20 12.8 0.32 5.3 0.20 6.23 0.25 369.2 0.37 3,900 5.0 2,500 5.5

DML cookies had 2,500 mg %. All the cookies supplemented with DML were found to be nutritious on the basis of these parameters. 100 g of 10% DML cookies provide 446 calories of energy. Since 10% DML cookies were found acceptable, 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 be concluded 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 the calcium and 25% of the b-carotene of the recommended daily requirement of 13-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 recommended 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 amylograph pasting temperature and peak viscosity. Increased addition of DML from 0 to 15% increased hardness, decreased cohesiveness, adhesiveness, gumminess and springiness of cookie dough. Sensory evaluation showed that cookies incorporated with 10% DML were acceptable. Above the 10% level adversely affected the quality of cookies. Addition of 10 % DML signicantly increased the protein, iron, calcium and b-carotene contents of cookies. Microstructure studies showed calcium oxalate crystals in both DML powder and cookies with DML. Thus, DML cookies have the potential to serve as valuable sources of protein, iron, calcium and b-carotene in the diets of the population in India and other developing countries.

EFFECT OF DML ON COOKIE CHARACTERISTICS

675

REFERENCES AACC. 2000. Approved Methods of American Association of Cereal Chemists, 10th Ed., American Association of Cereal Chemists, St. Paul, MN. AOAC. 2000. Ofcial Methods of Analysis, 17th Ed., Association of Ofcial Analytical Chemists, Washington, DC. ARANYI, C. and HAWRYLEWICZ, E.J. 1968. A note on scanning electron microscopy of ours and doughs. Cereal Chem. 45, 500502. ARNOTT, H.J. and WORKMAN, C. 1981. An SEM and x-ray diffraction study of crystals in okra leaves. Scan Electron Microsc. III, 293298. ARSHAD, M.U., ANJUM, F.M. and ZAHOOR, T. 2007. Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chem. 102, 123128. ASP, N.G., TOHANSSON, C.G., HALLMER, H. and SILJESTROM, M. 1983. Rapid enzymatic assay of insoluble and soluble dietary ber. J. Agric. Food Chem. 31(3), 476482. BOURNE, M.C. 1978. Texture prole analysis. J. Food Technol. 32, 6266, 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 the in vitro and in vivo digestibility of starch in bread. J. Cereal Sci. 24, 151160. BURT, D.J. and FEARN, T.A. 1983. Quantitative study of biscuits microstructure. Starch 35, 351354. FAHEY, J.W. 2005. Moringa oleifera: A review of the medical evidence for its nutritional, therapeutic, and prophylactic properties. Part 1. Trees for Life J. 1, 115. FARIDI, H. and FAUBION, J.M. 1994. Microstructure of cookies, crackers and their doughs. In The Science of Cookie and Cracker Production (H. Faridi, ed.) pp. 150160, Chapman and Hall, New York. FLINT, O., MOSS, R. and WADE, P.A. 1970. Comparative study of the microstructure of different types of biscuits and their doughs. Food Trade Rev. 40(4), 3239. FOIDL, N., MAKKAR, H.P.S. and BECKER, K. 2001. The potential of Moringa oleifera for agricultural and industrial uses. In The Miracle Tree/The Multiple Attributes of Moringa (L.J. Fuglie, ed.) CTA, USA. FRANCESCHI, V.R. and HORNER, J.T. 1980. Calcium oxalate crystals in plants. Bot Rev. 46, 361427. FUHR, F.R. 1962. Cookie spread: Its effects on production and quality. Bakers Dig. 36, 5660.

676

K.B. DACHANA ET AL.

GAINES, C.S. 1991. Instrumental measurement of hardness of cookies and crackers. Cereal Foods World 36, 989, 991994, 996. GE, Y., SUN, A., NI, Y. and CAI, T. 2000. Study and development of a defatted 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 wheatchickpea our blends. Food Sci. Technol. 41, 17011709. GOPALAN, C., RAMASASTRI, B.V. and BALASUBRAMANIAN, S.C. 2002. Nutritive Value of Indian Foods, National Institute Nutrition, Hyderabad, India. pp. 1156. KHOO, U., CHRISTIANSON, D.D. and INGLETT, G.E. 1975. Scanning and transmission microscopy of dough and bread. The Bakers Dig. 48, 2426. KULP, K., OLEWINK, M. and LORENZ, K. 1991. Starch functionality in cookie systems. Cereal Chem. 43(2), 5357. MC WATTERS, K.H. 1978. Cookie baking properties of defatted peanut, soyabean and eld pea ours. Cereal Chem. 55, 853863. 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, 4761. ODURO, I., ELLIS, W.O. and OWUSU, D. 2008. Nutritional potential of two leafy vegetables: Moringa oleifera and Ipomoea batatas leaves. Sci Res. Essay. 3(2), 5760. PRICE, J.L. 1970. Ultrastructure of druse crystal idioblasts in leaves of Cercidium oriduns. Am. J. Bot. 57, 10041009. RAGHURAMALU, N., NAIR, M.K. and KALYANSUNDARAM, S. 1983. A Manual 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, 302307. REDDY, V., UROOJ, A. and KUMAR, A. 2005. Evaluation of antioxidant activity of some plant extracts and their application in biscuits. Food Chem. 90(2), 317321. SHALINI, H. and SUDESH, J. 2005. Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek our. Food Chem. 90, 427435. SHARMA, H.R. and CHAUHAN, G.S. 2000. Physicochemical and rheological quality characteristics of fenugreek (Trigonella foenum-graeceum L.) supplemented wheat our. J. Food Sci. Technol. 37, 8790.

EFFECT OF DML ON COOKIE CHARACTERISTICS

677

SINGH, B., BALAJI, M., KAUR, A., SHARMA, S. and SINDHU, S. 1993. Studies on the development of high protein biscuits from composite ours. Plant Foods Hum Nutr. 43, 181189. SINGH, G. and KAWATRA, A. 2006. Development and nutritional evaluation of recipes prepared using fresh and dried amaranthus leaves. J. Food Sci. Technol. 43(5), 509511. SINGH, R., SINGH, G. and CHAUHAN, G.S. 1996. Effect of incorporation of defatted soy our on the quality of biscuits. J. Food Sci. Technol. 33(4), 355357. STEEL, R.G.D. and TORRIE, J.H. 1960. Principles and Procedures of Statistics, pp. 99131, McGraw-Hill, New York, NY. SYMONS, L.J. and BRENNAN, C.S. 2004. The effect of barley b-glucan ber fractions on starch gelatinization and pasting characteristics. J. Food Sci. 69, 257261.

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.