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

Author

Listed:
  • Bhoomika. A

    (PG students, Smt VHD Central Institute of Home Science (Autonomous), Department of Food and Nutrition and Research Centre, Seshadri Road, Bengaluru -560001)

  • Neeta Pattan

    (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)

  • Yashaswini. S

    (PG students, Smt VHD Central Institute of Home Science (Autonomous), Department of Food and Nutrition and Research Centre, Seshadri Road, Bengaluru -560001)

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.

Suggested Citation

  • Bhoomika. A & Neeta Pattan & Yashaswini. S, 2025. "Development And Evaluation of Value-Added Cookies Using Dehydrated Moringa Powder," International Journal of Research and Scientific Innovation, International Journal of Research and Scientific Innovation (IJRSI), vol. 12(10), pages 237-244, October.
    • Handle: RePEc:bjc:journl:v:12:y:2025:i:10:p:237-244
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