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Effect of Moringa Seeds (Moringa Oleifera) Addition on Chemical, Sensory, Physical and Biological Properties of Kofta.
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Abstract: The aim of this investigation is to study the affect of Moringa seeds addition to kofta blends by different percentages (5, 7.5 and 10%) on chemical, sensory, physical and biological properties of blends. Protein, fat, ash, fiber increased while the carbohydrates content decreased by adding of Moringa seeds. Sensory evaluation for blend no. (1) which contains 5% Moringa seeds was accepted but increasing its percent led to non acceptance by panelists, specially the taste. The texture was improved because of increasing both protein water coefficient (PWC) and protein water fat coefficient (PWFC). While water holding capacity (WHC) and plasticity decreased, and that led to increase the loss during the frying.
The biological properties approved that the Moringa seeds blends increased the rat's body weight compared to basal diet which contain casein as protein and control group fed on kofta not containing Moringa seeds. Also, both liver functions (GOT & GPT), TG, TL and most of organs weight percent to rats body weight were in the normal range except of the brain and the kidney were enlarged. While both TC and LDL decreased, whereas, HDL slightly increased with increasing Moringa seeds addition percentage.
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| Publication year |
2009
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| Organization Name |
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| serial title |
Egyptian journal of nutrition
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| Author(s) from ARC |
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| Publication Type |
Journal
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