The Effect of the Incorporation of Dried Moringa Leaf Powder on the Physicochemical and Sensory Properties of Snack Crackers
[EN] Food reformulation has become a critical concern for the food industry due to society¿s growing interest in improving nutritional profiles. In this context, Moringa oleifera, a plant native to India with high nutritional value, offers an alternative for enriching food products. Its abundant ant...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/221215 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/221215 |
| Access Level: | acceso abierto |
| Palabra clave: | Crackers Formulation Moringa Sensory Snacks Texture 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible |
| Sumario: | [EN] Food reformulation has become a critical concern for the food industry due to society¿s growing interest in improving nutritional profiles. In this context, Moringa oleifera, a plant native to India with high nutritional value, offers an alternative for enriching food products. Its abundant antioxidants, proteins and fibers make it an attractive choice. This study aimed to assess the impact of substituting wheat flour with dried moringa leaf powder in snack crackers. These were prepared using 53% (w/w) wheat flour and substituting part of it with different replacement percentages (1, 2.5, 5, 7.5 and 10% (w/w)) of dried moringa leaf powder. The baked snacks were characterized in terms of moisture, aw, optical properties, mechanical properties, antioxidant capacity, total phenol content, protein content and energy value. In addition, a sensory analysis was carried out to evaluate the acceptability of the crackers. The results indicated that cracker thickness and volume remained constant across all formulations. As moringa incorporation increased, weight loss decreased. The high water-holding capacity of moringa leaf powder and its protein content contributed to keep the same moisture content and reduce water activity in the crackers, resulting in decreased firmness. The snacks exhibited a greener color with brownish tones as moringa replacement levels rose. Antioxidant capacity (up to 251 ± 13 mg Trolox E/100 g snack) and total phenol content (up to 1172 ± 288 mg Galic acid/100 g snack) were higher with greater moringa inclusion, remaining stable after baking. The protein content increased, allowing all crackers to be labeled as a ¿protein source¿ since the energy value due to protein was higher than 12%. However, judges found the color, aroma and flavor attributes of the highest moringa content (10%) crackers too intense. In conclusion, replacing up to 5% of wheat flour with dried moringa leaf powder in snack crackers could enhance their nutritional profile while maintaining consumer acceptance. |
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