Effect of different drying techniques on the physicochemical and nutritional properties of Moringa oleifera leaves powder and their application in bakery product

The study analyzed the influence of drying methods and conditions on the quality of moringa leaves powder (MLP) and determined the optimal MLP to wheat flour ratio for cake development. Cabinet drying temperatures enhanced mass and tapped density but reduced the angle of repose, water retention capa...

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Príomhchruthaitheoirí:	B.M. Khaled, Ashish Kumar Das, S. M. Shamiul Alam, Nazmus Saqib, Md. Suman Rana, Sumia Rahman Sweet, Tamanna Naznin, Md. Pallob Hossain, Shanto Sardar, Zakaria Hossain, Suzana Marzan, Afrina Yesmin
Formáid:	Artigo
Teanga:	Inglês
Foilsithe / Cruthaithe:	Elsevier 2024-12-01
Sraith:	Applied Food Research
Ábhair:	Drying Physicochemical Nutritional Moringa Bakery
Rochtain ar líne:	http://www.sciencedirect.com/science/article/pii/S2772502224002099
Clibeanna:	Cuir clib leis Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!