Utilization of moringa leaf powder in cookies Bhise A. H., Chavan U. D., Kotecha P. M., Ladkat K. S. Department of Food Science and Technology, Post Graduate Institute at Mahatma Phule Krishi Vidyapeeth, Rahuri Dist. Ahmednagar Online published on 27 August, 2019. Abstract Present investigation was undertaken to explore possibility of including moringa leaf powder in cookies. Optimum level of moringa leaf powder in the cookies was initially worked out. The cookies were subsequently prepared with 4% moringa leaf powder and 96% refined wheat flour. The moisture content in moringa leaf powder was 7.53% with 44.34%, carbohydrates, 12.30%, protein, 1.70% fat, 10.90%, crude fiber, 2078 mg/100 g calcium, 27.00 mg/100 g iron and 16775.00 g/100g β-carotene. Moringa leaf powder had deep green colour having 0.45g/ml bulk density. The fresh cookies had 10.04% moisture, 13.02% protein, 25.92% fat, 0.39% crude fibre, 74.00% carbohydrates, 99.32 mg⁄100 g calcium, 3.47 mg/100 g iron and 790. μG/100g β-carotene. Sensory evaluation of cookies revealed that mean score for colour and appearance was 8.25, while for texture, flavour, taste and overall acceptability it was 7.90, 8.70, 8.00 and 8.21 respectively, on 9 point hedonic scale. The cookies packed in polypropelyene (PP), low density polyethylene (LDPE) and aluminum foil can be stored up to 3 months in good condition with minimum losses in sensory, nutritional and textural characteristics. Top Keywords Moringa, moringa leaf powder, cookies. Top |