Sensorial and chemical analysis of biscuits prepared by incorporating Moringa flower powder and leaf powder

• Published in: International journal of food properties Vol. 25; no. 1; pp. 894 - 906
• Main Authors: KC, Yadav, Bhattarai, Sharad, Shiwakoti, Lila Devi, Paudel, Samrat, Subedi, Milan, Pant, Bhoj Raj, Paudel, Mahendra, Dhugana, Shristi, Bhattarai, Saraswati, Tiwari, Tribhuwan, Koirala, Niranjan, Aljarba, Nada H., Alkahtani, Saad, El-Saber Batiha, Gaber, Shiwakoti, Ramesh, Upadhyaya, Jitendra
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 31.12.2022; Taylor & Francis Ltd; Taylor & Francis Group
• Subjects: Biscuits; Flower; Functional foods & nutraceuticals; Hedonic test; Herbal biscuits; Leaves; Leaves powder; Moringa oleifera; Powder; Proximate analysis; Sensory evaluation; Sensory properties; Statistical analysis

Moringa oleifera is a nutrient-rich plant, also referred to as a miracle tree, and is commonly used in the preparation of functional foods including herbal biscuits. Despite having a wide range of biomolecules, M. oleifera has not been studied for its nutritional benefits in Nepal. To fill this gap,...