Effect of Moringa oleifera seed flour on the rheological, physico-sensory, protein digestibility and fatty acid profile of cookies

Author:

Agrawal Juhi,Kumar K. Ashwath,Indrani D.,Radha C.ORCID

Funder

Department of Biotechnology , Ministry of Science and Technology

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference29 articles.

1. AACC (2000) Approved methods of analysis, 10th edn. Cereals & Grains Association, St Paul, MN, USA

2. Abdulkarim SM, Long K, Lai OM, Muhammad SKS, Ghazali HM (2005) Some physico-chemical properties of moringa oleifera seed oil extracted using solvent and aqueous enzymatic methods. Food Chem 93:253–263

3. Abiodun OA, Adegbite JA, Omolola AO (2012) Chemical and physicochemical properties of moringa flours and oil. Global J Sci Frontier Res Bio Sci 12(5):12–17

4. Al-Kahtani HA, Abou-Arab AA (1993) Comparison of physical, chemical, and functional properties of moringa peregrina (Al-Yassar or Ao¨-Ban) and soybean proteins. Cereal Chem 70:619–626

5. Anwar F, Bhanger MI (2003) Analytical characterization of Moringa oleifera seed oil grown in temperate regions of Pakistan. J Agri Food Chem 51:6558–6563

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