UTILIZATION OF MORINGA LEAVES POWDER INTO SELECTED FOOD PRODUCTS
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Date
2019
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COLLEGE OF FOOD PROCESSING TECHNOLOGY &BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
India and other parts of the world, drumstick i.e. Moringa leaves have been used
as a nutritional supplement and now it is beginning to gain popularity in the entire society
due to its medicinal and food value. Moringa leaves contain all of the essential amino
acids in a good proportion, which are the building block of proteins. Moringa leaves are
rich source of major and trace elements viz. calcium 440 mg, phosphorous 70 mg and iron
0.85 mg per 100 gm of fresh leaves. Commercialization of various value added Moringa
products is the only way to utilize this commodity. Looking to the health prospect of the
Moringa leaves and its market demand, there is a great scope for the value addition of
Moringa leaves in terms of development of value added food products. Moringa leaves
were dried using vacuum dryer keeping 45 °C temperature and 450 mm Hg pressure for
150 min to achieve 5% (w.b.) final moisture content. The SCF extraction was carried out
keeping 45 °C temperature, 30 MPa pressure, 45 min static time and 180 min dynamic
time to get maximum yield of extract and β-carotene. Moringa leaves extract at different
levels i.e. 100, 250, 500, 750 and 1000 μg/ 100 g as well as de-extracted Moringa leaves
powder with different levels 1, 2, 3, 4 and 5 g/ 100 g were incorporated into food products
i.e. cookie and khakhra. 1000 μg Moringa leaves extract incorporated in cookies and 750
μg in khakhra gave highest sensory attribute while cookies and khakhra incorporated with
de-extracted Moringa leaves powder @ 3 g and 2 g, respectively found better. All the
standardized food products packed into different packaging materials i.e. cookies into
PET boxes and khakhra were vacuum packed into metalized pouches and subjected for
storage of 60 days. The product quality of all the standardized food products was
analyzed for vitamin C and β-carotene content and found better sensory till storage study.