Vol. 12, Issue 6 (2023)

Author(s):
Dr. B Manjula, T Jyothi, T Sneha and C Varalakshmi

Abstract:
The effect of Moringa oleifera leaf powder supplementation on some physico-chemical and sensory properties of bread was determined. Bread was prepared from varying proportions of 79%, 78% and 77% refined wheat flour supplemented with 1%, 2% and 3% Moringa oleifera leaf powder, respectively. The bread samples were allowed to cool at room temperature and analyzed for physical characteristics and sensory attributes. Physical characteristics of nutri-rich bread fortified with moringa leaf powder found that, length, width, thickness, volume, mass, density. Sensory evaluation showed that, need of improvement in texture of bread and the overall acceptability of all bread samples decreased with increasing level of moringa leaf powder supplementation. Addition of 3% moringa leaf powder in bread production gives good attention towards sensory attributes. This implies that, despite of high nutrient content of Moringa oleifera powder, concern of people towards sensory attributes higher rather than the quality and nutritional aspects.