Physical Properties and Sensory Quality Attribute of Burger Buns from Ragi and Moringa Leaf Powder

Author: Aaradhna Boria, Shashi Gour*, Alok Dhar Dubey and S.S. Shukla

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Abstract

The bakery is a traditional activity that comprises an important place in the processing sector worldwide. In India, the bakery industry offers huge potential for growth of this segment among other food processing industries. Processing of ragi millet and moringa leaf powder to develop value-added food products would be the possible solution for enhancing consumption, nutritional status, and livelihood security of the tribal community. With the changing scenario of the utilization of processed products and awareness regarding the health benefits of ragi millet and moringa leaf powder, tremendous potential exists for its utilization in bakery products like burger buns, cupcakes, cookies, etc. Burger buns are sweet baked products highly appreciated by consumers because of their soft texture and characteristic taste. The height, volume, and specific volume of ragi flour and moringa leaf powder fortified burger bun baking range from 3.4 to 4.65 cm, 110-156.2 cm3, and 1.642-2.215 g/cm2. The

Keywords

Burger buns, Moringa Leaf Powder, ragi millet, Physical properties, sensory quality.

Conclusion

The ragi flour and moringa leaf powder can be fortified up to 10% and 7.5%, respectively, for treatment T4 (82.5:10:7.5:4:1.5) in refined wheat flour and other baking ingredients viz. sugar 40 g, yeast 15 g for preparation of burger buns. The above findings suggest that the best product can be developed using the above levels of ingredients at household and commercial-scale bakery industry levels. Millet grains as a replacement in wheat composite flours, complimentary food, and food blends seem the best method that can be used for the preparation of nutritional, “healthy,” and safe, high-quality, and shelf-stable food products at household and commercial scales to promote utilization of millet grains. Moringa leaves powder is considered a rich source of Ca, Mg, and Fe, could be used to fortify many bakery products, but there is a need to carry out more studies to evaluate these minerals bioavailability in bakery products in the future.

References

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How to cite this article

Boria, A., Gour, S., Dubey, A.D. and Shukla, S.S. (2021). Physical Properties and Sensory Quality Attribute of Burger Buns from Ragi and Moringa Leaf Powder. Biological Forum – An International Journal, 13(3a): 487-494