Effect of Moringa oleifera seed flour on the rheological, physico-sensory, protein digestibility and fatty acid profile of cookies.

In the present study, debittered M oringa Oleifera seed flour (DDMF) rich in protein, vitamins, minerals and balanced amino acid and fatty acid profile was used to develop functional cookies. DDMF was incorporated at 25, 50, 75 and 100% levels and studied their effect on flour rheological, physicochemical, micro-structural, sensory and nutritional properties of cookies. The results revealed that the addition of an increasing amount of DDMF from 0 to 100% increased water absorption (59.5-77%) by farinograph study; cookie dough hardness (89.2-284.7 N); decreased pasting temperature (60.2-30.1 °C) and peak viscosity (696-9 BU) by amylograph study. SEM studies of cookies indicated that, in control cookies, starch granules are completely gelatinized and enmeshed in the gluten protein matrix, whereas, in 50% DDMF incorporated cookies, partially gelatinized starch granules are seen embedded in a weak protein matrix. Sensory evaluation showed that incorporating DDMF, up to 50% of cookies had clean mouthfeel without any residue formation and were highly acceptable; however, beyond that limit, they became brittle. The addition of 50% DDMF increased cookies' in-vitro protein digestibility, mineral contents, and fatty acids content. Thus, the nutritional quality of cookies concerning quantity and quality of protein and fat could be enhanced by incorporating DDMF.