Development And Evaluation of Value-Added Cookies Using Dehydrated Moringa Powder

Abstract

Biscuits and cookies are usually prepared from refined wheat flour are deficient in proteins, vitamins, minerals and fiber. The present study was conducted with an objective of developing value-added cookies using Moringa powder and to analyse sensory and nutritional qualities. The Moringa leaves were sun dried and powdered and added at 5%, 10% and 15% for the development of cookies. The cookies were subjected to sensory evaluation using 9 point hedonic by the semi trained panellists. The results of the sensory evaluation scores revealed that cookies with 5% incorporation of the Moringa powder were best accepted in terms of taste, flavour and appearance. The nutrient analysis of the best accepted cookies showed 7.88 g of Protein, 24.20 g of Fat, 4.93 g of Moisture, 3.10g of Total Ash, 59.89 g of Carbohydrates, 312 mg of Calcium content, 6.0mg of Iron and 488 Kcal of Energy content per 100 grams. The study concluded that the baking industry can use Moringa powder as cost-effective and natural source of nutrients to produce nutritionally better cookies.