الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Functional and nutrient foods are growing in demand by health-conscious consumers looking to improve their health and nutrition. In the last years the food industry’s interest in developing products from edible plants that can prevent malnutrition. Moringa plant is composed of many nutritionally valuable components, such as proteins, mineral, amino acids, fatty acids, fiber and antioxidants. Due to it has a great potential as an ingredient to be added into food products. However, most of the previous studies have shown that the addition of such materials usually decreases the quality of food products. The focus of this study was on supplemented the bakery products of Moringa leaves and seeds.
So, the aim of this work was to increase the availability of components and improve the chemical and physical properties of Moringa leaves and seeds to produce bakery products with functional and nutritional attributes and evaluate the quality properties of these products. Moringa plant as well as new plant was used as food fortification.
The obtained results can be summarized as follows:
1. Proximate Chemical composition of raw materials
The results of chemical analysis of investigated materials showed that DMSP had the highest protein content (70.32%), while WF had the lowest content (13.24%). Moreover, MSK had higher fat content (30.44%) than other raw materials. Meanwhile, MLP had highest contents of ash and crude fiber (8.87 and 7.91 respectively). While, carbohydrate and moisture were highest in WF.
2. Mineral analysis
Among the investigated raw materials, MLP exhibited the highest Ca, K, Mg, P and Na values (1734.79, 1652.18, 464.10, 712.99 and 202.39 mg/100g) respectively. While, WF had the lowest values. Iron and zinc contents for moringa leaves and defatted seeds powders were 20.65 and 12.36 mg/100g respectively represented as a higher micro-elements than that of wheat flour 72%.
3. Total phenols , total flavonoids and antioxidants activity
Total phenols content of MLP (11.97 mg GAE/g) was higher than those of other examined samples. Among the tested raw materials MLP had the highest total flavonoids content (8.02 mg CE/g) followed by MSK (0.14 mg CE/g). The scavenging effect against DPPH radical ranked the tested samples in the order of MLP > MSK > DMSP > WF.
4. Phenolic acids profiles
The majority of phenolic acids in MLP were catachine, rutin, caffic and ferulic acids with a concentration of 6569.06, 2828.28, 526.75 and 61.89 µg/g respectively. While, catachine and p-hydroxybenzoic acids were the predominant phenolic acids in seeds kernel and defatted seeds powder.
5. Fatty Acid Composition of moringa seed oil
Moringa seed oil was found to contain a high level of unsaturated fatty acids up to 76.07%. Oleic (C18:1 ω-9) was the predominant fatty acid, which accounted for 66.85% of the total unsaturated fatty acids. While Palmitic, Stearic, Arachidic and Behenic acids were saturated fatty acids and their percentage in the M. oleifera seed oil were 6.25, 6.53, 4.14 and 7.01% respectively. Therefore, the total saturated fatty acids were 23.93%, the major saturated fatty acids was Behenic acid.
6. Amino acids composition
The concentration of all essential amino acids in defatted seeds and moringa leaves powders was higher than those in wheat flour 72%. Defatted seeds contained high amount of essential amino acids e.g. Hisitidine, Isoleucine, leucine, lysine, methionine, phenylalanine, Tyrosine and valine which were 1.63, 2.29, 4.00, 0.99, 1.28, 3.05, 1.40 and 3.00% respectively. The leaves contain also the same essential amino acids, which were nearly similar to those in defatted seeds, which were 0.71, 1.28, 2.30, 1.60, 0.54, 1.81, 1.22 and 1.77% respectively.
7. Fiber fractions
Moringa leaves powder (MLP) had highest NDF and ADF values were 19.16% and 15.38% respectively. The defatted seeds powder contained high values of acid detergent lignin (ADL) and Lignin 2.29% and 2.57% respectively, whereas NDF and ADF were 11.55 and 8.01% respectively. The contents of cellulose and hemicelluloses in moringa leaves powder were 8.18% and 7.27% respectively and higher than the same fiber fractions present in defatted seeds powder and wheat flour 72%. It was observed that, wheat flour 72% free from lignin and cellulose contents.
8. Physical and Rheological properties
A. Color quality of blends from moringa and wheat flour
Results of color investigation showed that, lightness (L*) considerably decreased from 85.41 to 75.41 in case of MLP blendes, but MSP blendes quietly decreased from 92.77 to 92.01. Redness (a*) values decrease gradually with increasing of MLP from -2.07 to -3.90. Also (a*) slightly decreased in MSP with increasing of addition from 0.54 to 0.46. Moreover, Yellowness values (b*) increased as the level of MLP and MSP increased in blendes from 16.18 to 22.62 and from 10.99 to 11.62, but MSP nearly to control. Generally, it was found that, all tested materials gradually increased ΔE, saturation and hue values of the blends as the s level increased.
B. farinograph parameters
farinograph results showed that, water absorption of the control (wheat flour 72%) showed a value of 63%. Wheat flour blended with different ratios of MLP and MSP showed a gradual increase in parallel with addition increase. The arrival time decreased with the addition of MLP and increased with the addition of MSP. Dough development time, mixing tolerance index and weakening increased compared to control. Mixing tolerance index, which is inversely proportional to the strength of the dough increased from 80 to 160 BU with the addition of MLP and MSP indicating a decrease in the strength of the bread dough.
C. Extensograph parameters
The addition of MLP with increasing proportions from 3% to 12% decreased the extensibility and energy of dough from 19 to 10 cm and 77 to 20 cm2, respectively. Also, the addition of MSP with increasing proportions from 5% to 20% decreased the extensibility and energy of dough from 10.5 to 6 cm and 58 to 35 cm2, respectively. The proportional number, resistance to extension and maximum resistance to extension decreased compared with the control.
D. Pasting profile
Substitution of moringa leaves powders (MLP) to wheat flour 72% decreased the peak viscosity, trough, breakdown, final and setback viscosities of wheat flour 72% from 1503 to 991 CP, 663 to 269 CP, 840 to 722 CP, 1325 to 476 CP and 662 to 207 CP respectively. also the addition of defatted seeds powders (MSP) to wheat flour 72% decreased the peak viscosity, trough, breakdown, final and setback viscosities of wheat flour 72% from 2013 to 1244 CP, 1385 to 834 CP, 628 to 410 CP, 2339 to 1564 CP and 954 to 730 CP respectively. While peak time and pasting temperatures values were ranged between 5 to 6.40 min and 69.40 to 87.90 ºC respectively for both MLP and MSP supplementation percents.
9. Production of pan bread
A. Chemical composition
The gradual increase supplementation of MLP and MSP to the pan bread (3, 6, 9 , 12% of MLP and 5, 10, 15, 20 % of MSP) caused a significant (p < 0.05) increasing in moisture, protein, ash, fiber content. On contrary, the Carbohydrates content decreased.
B. Color attributes of pan bread
The crust of bread samples partially substituted with MLP had significantly lower L* a* b* values compared to control sample. Conversely, supplementation with MSP powder increase lightness (L*) values, while a* values nearly to the control. On the other hand, Yellowness (b*) values were significantly (p<0.05) decreased, on contrary, bread supplemented with MSP increased b* values. Saturation as well followed the same trends in L* a* b* values as it decreased for pan bread crusts supplemented with MLP. While, the supplementation with MSP increased the saturation values. The reverse pattern occurred for hue angle was increased. Generally, it was found that, pan bread crusts supplemented with MLP gradually increased values of the blends as the supplementation level increased. While, pan bread crusts supplemented with MSP showed different trends.
Regarding crumb color characteristics, similar trend was observed in L*, a*, hue and ΔE values of bread crumbs. However, b* and Saturation values of bread crumbs showed opposite trend to b* values of bread crusts.
C. Physical measurements of pan bread
from the results, volume for pan breads containing different levels of MLP and MSP had significantly lower values than that found in control sample (595g). In regard to pan bread specific volume values, it was observed that these values were significantly decreased from the control with increasing the supplementation levels by MLP and MSP. On contrast, loaf weight of bread made from wheat flour Supplemented with MLP and MSP significantly increased compared to control sample.
D. Organoleptic characteristics of pan bread
The bread made from wheat flour 72% (control) had the highest scores for all measured characteristics, whereas minimum scores were given to the bread prepared from wheat flour supplemented with 12% MLP. The obtained results indicated that increasing the level of MLP considerably decreased sensory scores of pan bread, while the increasing of MSP slightly decreased sensory scores of pan bread. The statistical analysis showed no significance (P ≤ 0.05) differences between the organoleptic characteristics of the control sample and those containing MSP, on contrary a significant difference in organoleptic characteristics was observed in all supplemented breads with MLP. In general, the sensory test results suggested that addition of MLP up to 9% in bread formulations would not in general interfere with bread acceptability.
E. Freshness properties of pan bread
Results of AWRC showed that there was a gradual decrease in freshness properties of pan bread after baking. Also, results showed the positive effects of supplemented with MLP and MSP on retarding staling of the baked pan bread during 72 h of storage at room temperature. The control of bread had the highest values, however pan bread supplemented with MLP show a noticeable gradual decrease in AWRC values with increasing MLP. While, pan bread made from blended of MSP with WF caused a quietly decrease in AWRC values at the same stor¬age period, respectively. The supplementation of pan bread with MLP and MSP led to gradual decrease AWRC values of all supplemented samples during storage periods.
F. Texture profile analysis of pan bread
Bread samples made from wheat flour 72 had lower values of hardness (3.33 N), while hardness of bread samples were increased by increasing the level of supplementation of all tested materials as compared to bread made from wheat flour 72%. The springiness and cohesiveness values of bread samples made from wheat flour 72% supplemented with MLP and MSP were slightly low compared to control sample. All tested samples showed higher chewiness and gumminess values compared to control sample.
10. Cake supplemented with different levels of moringa oil
• Chemical composition of cake
The moisture content of the control sample and different cake samples supplemented with 20, 40, 60, 80 and 100% moringa oil were changed from 22.28 to 30.33%. On the other hand, the protein content was not significantly differences (p <0.05) in different prepared cake samples compared to the control sample. The oil content of the control sample and different supplementation percent’s (20, 40, 60, 80 and 100%) were (25.84, 28.26, 28.05, 29.42, 31.14 and 31.45 %) respectively. the fiber and carbohydrate values were varied from 0.27 to 0.47 and 45.70 to 51.88% respectively in different cake samples.
• Color attributes of cake
Lightness (L*) and a*(redness) values of the control sample was decreased all over the storage period and the reverse pattern occurred for b* (Yellowness) color values. Supplementation cake samples with moringa oil affected on the color parameters values during the storage period i.e. lightness (L*) values was decreased to ranged between (42.44 and 50.83) at 15th day of storage. Meanwhile, the a* (redness) values increased compared to control and decreased with storage period increased to varied from 15.22 to 17.35. Also, the b* (Yellowness) were of lower values than the control. As generally L*, a* and b* decreased with increasing storage period from zero to 15th day.
As regard to crumb color characteristics Lightness (L*) and b* (Yellowness) values of supplementation cake samples with moringa oil were decreased compared to the control sample during storage period and the reverse pattern occurred for a*(redness) color values. Color parameters values were affected during the storage period i.e. lightness (L*) values were increased at 15th day of storage. Meanwhile, a* (redness) and b* (Yellowness) values were the highest at 10th day of storage whereas values were the lowest at other storage periods.
• Baking quality of cake
Results indicated that, cake samples supplemented with different levels of moringa oil at storage periods (0, 5, 10 and 15) days had higher values of weight for cake samples supplemented with 60 %, 80% and 100% moringa oil than the control, except 20% and 40% moringa oil There was no significant (p≤0.05) in weight of cakes values of the different supplemented cake with 20, 40, 60, 80 and 100% moringa oil during storage days. Results also showed that, volume values for cakes supplemented with all different levels of moringa oil were significantly lower than that of control at different storage periods. Values of specific volume for the same samples behaved a similar behavior of volume values. It was ranged from 3.86 to 15.88% at zero time, from 4.37 to 15.72% after storage 5 days, from 6.10 to 17.84% after storage 10 days and from 8.97 to 20.79% after storage 15 days.
• Moisture and oil contents of cake
The results showed that, all the supplementation levels for cake samples with moringa oil tend to increase their contents of moisture while, there was no significant (p≤0.05) in oil content of the different supplemented cake with 20, 40, 60, 80 and 100% moringa oil compared to control during storage periods.
Chemical quality attributes of cake oil
The results of acid value (AV), revealed to there was no significant (p≤0.05) in acid values of the different supplemented cake with 20, 40, 60, 80 and 100% moringa oil, also similar result was noticed during the storage periods. There was no significant (p≤0.05) in peroxide values of the different supplemented cake with 20, 40, 60, 80 and 100% moringa oil. On the other hand, PV increased with increasing storage period. All prepared cake samples supplemented with moringa oil at different levels (20, 40, 60, 80 and 100%) have no significant on TBA values except 20% was lowest at zero time and after 5 days (0.04 and 0.05 mg malonadhyde/kg) respectively. but, the control sample was lower than prepared cake samples supplemented with moringa oil at zero time, after 5 and 10 days (0.04, 0.05 and 0.05 mg malonadhyde/kg) respectively. from the results it could be noticed that, there was a significant increase in TBA values of prepared cake samples as the storage period increased.
• Organoleptic evaluation of cake
from data it could be showed that, the prepared cake samples by replacing shortening with moringa oil did not significantly affect (p<0.05) the sensory characteristics. On the other hand, cake supplemented with 80% moringa oil was of high color value (16.67). Whereas, other sensory characteristics (Taste, Odor, Texture and Appearance) were high for sample supplemented with 100% moringa oil. On contrary, the same sensory attributes of sample supplemented with 20% moringa oil was lower than control sample at zero time. Regarding overall acceptability of cake made from wheat flour (72%) supplemented with 100% moringa oil had the highest scores (83.67), while minimum scores were given to the cake prepared from wheat flour supplemented with 20% moringa oil (66.50). The sensory characteristics values of cake supplemented with 20, 40, 60, 80, and 100% moringa oil during storage periods after 5, 10 and 15 days generally followed a similar trend as zero time.
• The Staling rate of cake
The control samples had lowest values in AWRC and showed a decrease in AWRC value from 313.18% at zero time to 296.44, 281.48 and 276.35% after storage periods (5, 10 and 15) days respectively. Higher AWRC values 335.41, 334.73, 322.76, 321.19 and 335.85% were obtained at the beginning of storage period for cake sample prepared by replacement of shortening by 20, 40, 60, 80 and 100% of moringa oil respectively. Whereas the lowest values 296.66, 298.29, 297.84, 278.32 and 293.07% were obtained at the end storage periods. The supplementation of cake with moringa oil at different levels lead to decrease AWRC values of all supplemented samples at all levels during storage periods.
• Texture profile analysis of cake
The values of Hardness and Gumminess were increased in all cake samples supplemented with different levels of moringa oil compared to those of control sample. Springiness values were reduced by supplementation cake samples with moringa oil at all levels. All supplemented cake samples had very slight decrease cohesiveness values with differentiation levels of moring oil. Chewiness value was only increased to 47.74 which represented the highest value from the control. Supplementation of cake with moringa oil at level 20, 40, 60 and 80% caused a decreasing in chewiness value from found in control.
Inconclusion:
Eventually, through all data concerning different compounds existing in Moringa oleifera, it could be clearly concluded that the utilization of moringa plant (leaves and seeds) as a source of bioactive component (vitamins, minerals, phenolic compounds and antioxidant), fats (unsaturated triglycerides), protein and fibers in fortification of some bakery products as functional foods and Evaluation of physical, chemical, technological and sensory properties