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KMID : 1011620210370050389
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 5 p.389 ~ p.398
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Quality Characteristics and Antioxidant Acitivity of Rice Cookies Prepared with Moringa (Moringa oleifera Lam.) Leaf Powder
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Go Eun-Seong
Choi Jin-Hee
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Abstract
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Purpose: This study examined the feasibility of adding moringa leaf to various foods and its use in the development of rice products.
Methods: The antioxidant activity and quality characteristics of rice cookies prepared with moringa (Moringa oleifera Lam.) leaf powder (0.5, 1, 3, and 5% of the total ingredients) were analyzed.
Results: In the prepared rice cookies, the total content of polyphenols and flavonoids, and the DPPH-ABTS+ radical scavenging ability increased with an increase in the content of moringa leaf powder (p<0.05). An analysis of the quality characteristics revealed that the a-value and moisture content significantly increased with an increase in the quantity of moringa leaf powder added, whereas the pH of the cookie dough, spread factor, loss rate, leavening rate, L-value, b-value, and hardness significantly decreased (p<0.05). In the sensory evaluation, the appearance, taste and overall preference were significantly higher for the cookies containing 0.5~3% moringa leaf powder (p<0.001).
Conclusion: These findings suggest that the addition of 3% moringa leaf powder to rice cookies improves their antioxidant ability and both quality and sensory characteristics.
The findings also indicate the feasibility of using moringa leaf for the development of rice-related products.
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KEYWORD
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moringa, rice cookie, antioxidant activity, quality characteristics
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