Home > III International Symposium on Underutilized Plant Species > Development of value added foods from underutilized deseeded moringa pods

Articles

Development of value added foods from underutilized deseeded moringa pods

Article number

1241_82

Pages

555 – 562

Language

English

Abstract

A study was undertaken to utilize moringa pods effectively by developing value added products such as deseeded moringa pod based cookies and soup mix.
The deseeded moringa pod was pulverized using a burr mill and hammer mill.
The average powder size, bulk density and porosity of the deseeded moringa pod particle were determined as 0.92 mm, 73.6 kg m^-3 and 0.34%, respectively.
The proximate analysis of deseeded moringa pod powder showed the presence of high value of dietary fibre which can be utilized in incorporation of cookies.
Deseeded moringa powder was fortified to the level of 5, 10 and 15% for the preparation of cookies and soup mix.
The textural profile characteristics like hardness and fracturability, which are the main criterions for assessing overall quality of cookies, were also studied.
The addition of deseeded moringa pod powder to cookie significantly increased the hardness.
Sensory evaluation of deseeded moringa pod powder incorporated cookie and soup mix showed that both products were found to be acceptable.
The level of incorporation of deseeded moringa pod was optimized as 10% based on the overall acceptability.

Publication

III International Symposium on Underutilized Plant Species

Authors

C. Indu Rani, V. Thirupathi, T. Arumuganathan, R. Sasireka

Keywords

moringa pods, fortification, cookies, soup, sensory evaluation

Full text

https://doi.org/10.17660/ActaHortic.2019.1241.82

Groups involved

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