Acceptability, shelf life and nutritional quality of Moringa-supplemented rice crackers

Issue Date

8-2013

Abstract

Moringa oleifera Lam. or malunggay is a locally available crop with excellent nutritional and health qualities. The use of this vegetable as a dietary supplement to rice cracker was evaluated. Leaves were added in fresh and powdered forms at different levels: 1, 2 and 5% (wt/wt rice). Laboratory sensory evaluation showed that all samples were greenish nd tasted grassy but those with up to 2% fresh moringa (MF) or powdered moringa (MP) were as crunchy and acceptable as the control. Consumer survey of Grade 6 pupils (11-12 yr, n=30) showed 100% acceptability of crackers with up to 2% MP, while adult consumers (18-54 yr, n=30) found the sample with 1% MF and 2% MP, had significantly higher beta-carotene, vitamin C, and calcium levels than the control. Water activity values of crackers with 1% MF and 2% MP remained below 0.6 up to 3 wk and microbial counts were within acceptable limits. Sensory scores were comparable with those of the control even at the end of the storage test. These results show that malunggay can be used in the development of nutrient-enriched rice crackers with good storage quality and high consumer acceptability.

Source or Periodical Title

Philippine Journal of Crop Science

ISSN

0115-463x

Volume

38

Issue

2

Page

1-8

Document Type

Article

Frequency

tri-quarterly

Physical Description

tables, graphs, pictures

Language

English

This document is currently not available here.

Share

COinS