Development And Evaluation of Value-Added Cookies Using Dehydrated Moringa Powder
Authors
PG students, Smt VHD Central Institute of Home Science (Autonomous), Department of Food and Nutrition and Research Centre, Seshadri Road, Bengaluru -560001 (India)
Associate Professor, Department of Food and Nutrition, Smt. VHD Central Institute of Home Science, School of Home Science, Maharani Cluster University, Seshadri Road, Bengaluru – 560001 (India)
PG students, Smt VHD Central Institute of Home Science (Autonomous), Department of Food and Nutrition and Research Centre, Seshadri Road, Bengaluru -560001 (India)
Article Information
DOI: 10.51244/IJRSI.2025.1210000024
Subject Category: Food science
Volume/Issue: 12/10 | Page No: 237-244
Publication Timeline
Submitted: 2025-10-09
Accepted: 2025-10-16
Published: 2025-10-29
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.
Keywords
Development , Evaluation , Value Added, Cookies, Dehydrated, Moringa Powder
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References
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