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Enhancing Bread Quality with Steam-Treated Moringa (Moringa oleifera) Powder.

Takako Koriyama1, Yuria Kurosu1, Takahiro Hosoya1

  • 1Faculty of Food and Nutritional Science, Toyo University, 48-1 Oka, Asaka-shi 351-8510, Saitama, Japan.

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Summary

Steam treatment improves moringa leaf powder (MLP) for baking. This enhances bread volume, yeast activity, and sensory qualities while delaying staling, making MLP a more applicable functional food ingredient.

Keywords:
antioxidant activityloaf volumemoringa leaf powderquercetin-3-glucosidesteam treatment

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Area of Science:

  • Food Science
  • Nutritional Science
  • Plant-based Ingredients

Background:

  • Moringa leaf powder (MLP) is nutrient-rich but negatively impacts bread's physical and sensory traits.
  • Challenges include suppressed bread expansion and altered sensory properties when using MLP.

Purpose of the Study:

  • To investigate the effects of steam-treated moringa leaf powder (SMLP) on bread expansion and sensory characteristics.
  • To determine if steam treatment enhances MLP's functionality in baking.

Main Methods:

  • Moringa leaf powder (MLP) was steam-treated for 10 minutes.
  • SMLP was incorporated at a 5% substitution level in wheat flour for bread formulations.
  • Analyzed specific loaf volume, yeast viability, antioxidant activity, quercetin-3-glucoside content, starch retrogradation, and sensory attributes.

Main Results:

  • SMLP significantly increased specific loaf volume (2.2 to 4.6 cm³/g) compared to MLP.
  • SMLP improved Saccharomyces cerevisiae viability (48% to 72%) and retained high antioxidant activity.
  • SMLP delayed bread staling by 30-40% and improved sensory scores for aroma, appearance, and overall acceptability.

Conclusions:

  • Steam treatment is an effective method to improve the baking quality of moringa leaf powder.
  • SMLP enhances bread volume, yeast performance, and sensory appeal, positioning MLP as a valuable functional food ingredient.