Blends of wheat flour (WF) and Moringa oleifera leaf powder or flour were processed into cookies in the following ratios 100:0,90:10,80:20,70:30,50:50. The sensory evaluation of the cookies samples from the blends was performed. The results of the sensory evaluation showed that there were significant differences in the different attributes that were determined such as in colour, crispiness, taste, flavour and general acceptability. The sensory general acceptability scores showed that the best Moringa flour substitution level for making cookies was 10% (90:10) and 20% (80:20).
| Published in | International Journal of Nutrition and Food Sciences (Volume 3, Issue 4) |
| DOI | 10.11648/j.ijnfs.20140304.21 |
| Page(s) | 307-310 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Moringa Leaf Powder, Wheat Flour, Cookies
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APA Style
Nwakalor, Chizoba N. (2014). Sensory Evaluation of Cookies Produced from Different Blends of Wheat and moringa Oleifera Leaf Flour. International Journal of Nutrition and Food Sciences, 3(4), 307-310. https://doi.org/10.11648/j.ijnfs.20140304.21
ACS Style
Nwakalor; Chizoba N. Sensory Evaluation of Cookies Produced from Different Blends of Wheat and moringa Oleifera Leaf Flour. Int. J. Nutr. Food Sci. 2014, 3(4), 307-310. doi: 10.11648/j.ijnfs.20140304.21
AMA Style
Nwakalor, Chizoba N. Sensory Evaluation of Cookies Produced from Different Blends of Wheat and moringa Oleifera Leaf Flour. Int J Nutr Food Sci. 2014;3(4):307-310. doi: 10.11648/j.ijnfs.20140304.21
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Download@article{10.11648/j.ijnfs.20140304.21,
author = {Nwakalor and Chizoba N.},
title = {Sensory Evaluation of Cookies Produced from Different Blends of Wheat and moringa Oleifera Leaf Flour},
journal = {International Journal of Nutrition and Food Sciences},
volume = {3},
number = {4},
pages = {307-310},
doi = {10.11648/j.ijnfs.20140304.21},
url = {https://doi.org/10.11648/j.ijnfs.20140304.21},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140304.21},
abstract = {Blends of wheat flour (WF) and Moringa oleifera leaf powder or flour were processed into cookies in the following ratios 100:0,90:10,80:20,70:30,50:50. The sensory evaluation of the cookies samples from the blends was performed. The results of the sensory evaluation showed that there were significant differences in the different attributes that were determined such as in colour, crispiness, taste, flavour and general acceptability. The sensory general acceptability scores showed that the best Moringa flour substitution level for making cookies was 10% (90:10) and 20% (80:20).},
year = {2014}
}
TY - JOUR T1 - Sensory Evaluation of Cookies Produced from Different Blends of Wheat and moringa Oleifera Leaf Flour AU - Nwakalor AU - Chizoba N. Y1 - 2014/07/30 PY - 2014 N1 - https://doi.org/10.11648/j.ijnfs.20140304.21 DO - 10.11648/j.ijnfs.20140304.21 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 307 EP - 310 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20140304.21 AB - Blends of wheat flour (WF) and Moringa oleifera leaf powder or flour were processed into cookies in the following ratios 100:0,90:10,80:20,70:30,50:50. The sensory evaluation of the cookies samples from the blends was performed. The results of the sensory evaluation showed that there were significant differences in the different attributes that were determined such as in colour, crispiness, taste, flavour and general acceptability. The sensory general acceptability scores showed that the best Moringa flour substitution level for making cookies was 10% (90:10) and 20% (80:20). VL - 3 IS - 4 ER -
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