Nauka Przyroda Technologie

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2019 volume 13 issue 2, 101-108 http://dx.doi.org/10.17306/J.NPT.00277
Joanna Kobus-Cisowska, Oskar Marek Szczepaniak, Daria Szymanowska-Powałowska, Alicja Kuczyńska, Dominik Kmiecik, Krystyna Szymandera-Buszka, Anna Jędrusek-Golińska, Katarzyna Waszkowiak, Piotr Szulc
Application of Moringa oleifera L. Leaves extract to grissini bread
Summary.

Introduction. Currently, healthy food products are becoming increasingly popular. Consumers are interested in products that have not been so popular on the market yet, or those that contain fractional, plant-based, documented health effects in their composition. Such plants include Moringa oleifera L.

Aim of the study. The aim of the study was to evaluate the possibility of application of Moringa oleifera L. for the production of grissini

Material and methods. The study material was an extract of the green moringa leaf, which was used as a component of the grissini bread. The tests were subjected to sensory evaluation by consumer and profile method.

Results. The addition of Moringa leaf extract influences on the sensory quality of the grissini. The addition of 3% extract was most desirable, as found in the consumer method. Moringa extract exerts influence on the characteristics of the final product, by increasing the salty and yeast fla-vors and bread, yeast and bready aroma. The addition of the extract significantly influences on the consistency and softness of the prepared product.

Conclusions. The Moringa oleifera leaves extract influence on the taste, aroma and consistency of the grissini bread, however, 3% addition of extract to ingredient formulation is acceptable by consumers.

Key words: Moringa oleifera, grissini, semiconsumer analysis, profile analysis
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom13/zeszyt2/art_10.pdf

http://dx.doi.org/10.17306/J.NPT.00277

For citation:

MLA Kobus-Cisowska, Joanna, et al. "Ocena przydatności ekstraktu Moringa oleifera L. do wzbogacania pieczywa typu grissini." Nauka Przyr. Technol. 13.2 (2019): 101-108. http://dx.doi.org/10.17306/J.NPT.00277
APA Joanna Kobus-Cisowska1, Oskar Marek Szczepaniak1, Daria Szymanowska-Powałowska2, Alicja Kuczyńska1, Dominik Kmiecik1, Krystyna Szymandera-Buszka1, Anna Jędrusek-Golińska1, Katarzyna Waszkowiak1, Piotr Szulc3 (2019). Ocena przydatności ekstraktu Moringa oleifera L. do wzbogacania pieczywa typu grissini. Nauka Przyr. Technol. 13 (2), 101-108 http://dx.doi.org/10.17306/J.NPT.00277
ISO 690 KOBUS-CISOWSKA, Joanna, et al. Ocena przydatności ekstraktu Moringa oleifera L. do wzbogacania pieczywa typu grissini. Nauka Przyr. Technol., 2019, 13.2: 101-108. http://dx.doi.org/10.17306/J.NPT.00277
Corresponding address:
Joanna Kobus-Cisowska

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Accepted for print: 30.11.-0001