STUDY ON PREPARATION AND EVALUATION OF COOKIES SUPPLEMENTED WITH DRIED MORINGA LEAF POWDER

C. PARTHEEBAN¹*, K. PRITHIVIRAJ², M. MOGESH³, S. SRIRAM⁴, K. NATARAJAN⁵, Y. PERADHEEP⁶, R. SELVIN SUNDAR⁷, S. SIBI⁸, S. SRISABARI⁹, S. CHANDRAPRAKASH^10
1Department of Horticulture, Faculty Centre for Agricultural Education and Research, Ramakrishna Mission Vivekananda Educational and Research Institute, Coimbatore, 641020, India
²Department of Horticulture, Faculty Centre for Agricultural Education and Research, Ramakrishna Mission Vivekananda Educational and Research Institute, Coimbatore, 641020, India
³Department of Horticulture, Faculty Centre for Agricultural Education and Research, Ramakrishna Mission Vivekananda Educational and Research Institute, Coimbatore, 641020, India
⁴Department of Horticulture, Faculty Centre for Agricultural Education and Research, Ramakrishna Mission Vivekananda Educational and Research Institute, Coimbatore, 641020, India
⁵Department of Horticulture, Faculty Centre for Agricultural Education and Research, Ramakrishna Mission Vivekananda Educational and Research Institute, Coimbatore, 641020, India
⁶Department of Horticulture, Faculty Centre for Agricultural Education and Research, Ramakrishna Mission Vivekananda Educational and Research Institute, Coimbatore, 641020, India
⁷Department of Horticulture, Faculty Centre for Agricultural Education and Research, Ramakrishna Mission Vivekananda Educational and Research Institute, Coimbatore, 641020, India
⁸Department of Horticulture, Faculty Centre for Agricultural Education and Research, Ramakrishna Mission Vivekananda Educational and Research Institute, Coimbatore, 641020, India
⁹Department of Horticulture, Faculty Centre for Agricultural Education and Research, Ramakrishna Mission Vivekananda Educational and Research Institute, Coimbatore, 641020, India
¹⁰Department of Horticulture, Faculty Centre for Agricultural Education and Research, Ramakrishna Mission Vivekananda Educational and Research Institute, Coimbatore, 641020, India
* Corresponding Author : c.partheeban@gmail.com

Received : 03-07-2022     Accepted : 27-07-2022     Published : 30-07-2022
Volume : 14     Issue : 7       Pages : 11458 - 11460
Int J Agr Sci 14.7 (2022):11458-11460

Keywords : Moringa, DMLP¸ leafy vegetable, Sensory evaluation, Cookies
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Horticulture, Faculty Centre for Agricultural Education and Research, Ramakrishna Mission Vivekananda Educational and Research Institute, Coimbatore, 641020, India
Author Contribution : All authors equally contributed

Moringa is a leafy vegetable used in human diet. It contains more amount of minerals, iron and amino acids. It helps to enhance the nutritive status of childrens, adolescent, pregnant and lactating women. UNFCC reported that 480 million people suffers due to malnutrition and hunger in the past 2 years. So, this study is mainly focussed on the reduction of malnutrition through supplement of dried moringa leaf incorporated cookies. The main objective of this study to standardize the concentration of Dried Moringa Leaf Powder (DMLP) incorporated in the cookies for consumer acceptability and the sensory evaluation of DMLP incorporated cookies by different age groups. Cookies were prepared by using required ingredients along with different concentration of DMLP 0 g, 0.5g, 1.5g and 2g respectively. The sensory evaluation of cookies was carried out using 9-point hedonic with various age group people namely group A (10-30 years old) and group B (30-60 years old). The sensory evaluation was done to assess the colour, texture, aroma, taste and overall acceptability. This research concludes that T3 (1.5 g of DMLP) was accepted by all sensory evaluators irrespective of the age group

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