Utilization of Moringa Oleifera Leaves and Hordeum Vulgare in Wheat Biscuits

Authors

  • PreethiGanesan
  • SangeethaGandhi Sivasubramaniyan
  • BeulahChristy Israel
  • Thirumoorthy Ramasubbu
  • SureshKanna Ganesan

Keywords:

Biscuits, Barley, Moringa oleifera, Nutrition, Wheat.

Abstract

Biscuit is a baked food product which is made using flour as the main ingredient. Biscuits have soft and crumbly interior with browned crust. This study was conducted to improve the nutritional property of baked products especially biscuits by incorporating Hordeum vulgare (Barley) and Moringa oleifera (moringa) leave extract in wheat biscuits. Moringa leaves belongs to Moringacea family. Moringa have enormous potential for benefitting humanity. It is Rich in vitamin C and B6. Moringa leaves also contains high amount of calcium, phosphorus, antioxidants and iron. Barley is a rich source of nutrients including proteins, fibers and vitamin B6. Barley also has low Glycemic Index. Moringa leave extract and sprouted and dried barley flour are mixed with wheat flour at different compositions and baking powder, shortenings and palm sugar candy extract are also added and the dough is prepared. This dough is baked at 170°C for 25 minutes. The incorporation of moringa leaves extract and barley flour in wheat biscuits showed positive result in terms of enhanced nutrient content, taste, appearance, color and mouth feel. The incorporation of barley flour and moringa leave extract showed considerable changes in physiochemical properties and results in enhanced nutritional content.

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Published

2020-07-01

How to Cite

PreethiGanesan, SangeethaGandhi Sivasubramaniyan, BeulahChristy Israel, Thirumoorthy Ramasubbu, & SureshKanna Ganesan. (2020). Utilization of Moringa Oleifera Leaves and Hordeum Vulgare in Wheat Biscuits. International Journal of Progressive Research in Science and Engineering, 1(3), 235–238. Retrieved from https://journals.grdpublications.com/index.php/ijprse/article/view/89

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Articles