Effects of Roasting on the Quality of <i>Moringa oleifera</i> Leaf Powder and Loaf Volume of <i>Moringa oleifera</i>-Supplemented Bread

Effects of Roasting on the Quality of <i>Moringa oleifera</i> Leaf Powder and Loaf Volume of <i>Moringa oleifera</i>-Supplemented Bread

Although a decrease in bread volume on adding nutrient-rich <i>Moringa oleifera</i> leaf powder (MLP) is known, to our knowledge, improving the swelling of MLP-added bread has not been attempted. This study aimed to investigate the effects of MLP and roasted MLP (RMLP) on bread quality....

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Bibliographic Details
Main Authors: Takako Koriyama, Mika Saikawa, Yuria Kurosu, Michiyo Kumagai, Takahiro Hosoya
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
<i>Moringa oleifera</i> leaf powder
<i>Moringa oleifera</i>-supplemented bread
loaf volume
roasting
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/12/20/3760

Internet

https://www.mdpi.com/2304-8158/12/20/3760

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