Evaluation of the quality characteristics of protein cubes supplemented with moringa leaf (Moringa oleifera Lam.) and green tea powders
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The biological activities of moringa leaf and green tea powders were compared, and the quality characteristics of protein cubes supplemented with these powders (5% and 7.5%, respectively) were evaluated. The green tea powder had higher chlorophyll, essential fatty acid, total polyphenol (TPC), and flavonoid (TFC) contents than the moringa leaf powder. The green tea powder had higher levels of 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH RSC), Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP) than the moringa leaf powder, indicating higher antioxidant activity. The green tea powder inhibited the nitric oxide production to a greater extent than the moringa leaf powder. The protein cubes that were supplemented with either the moringa leaf or green tea powders had smaller volumes and were harder, chewier, and more easily fractured than the control protein cubes. The protein cubes supplemented with green tea powder had higher TPC and TFC, exhibited higher antioxidant activity (p<0.05), and had better sensory properties in terms of aroma, taste, and texture than the protein cubes supplemented with moringa leaf powder; however, the differences were not significant(p>0.05). The results of the present study indicate that green tea is a more suitable health-oriented functional additive than moringa leaf in the development of high-protein and nutrient-rich bakery products with high consumer acceptability as well as antioxidant and anti-inflammatory properties.
Abstract
The biological activities of moringa leaf and green tea powders were compared, and the quality characteristics of protein cubes supplemented with these powders (5% and 7.5%, respectively) were evaluated. The green tea powder had higher chlorophyll, essential fatty acid, total polyphenol (TPC), and flavonoid (TFC) contents than the moringa leaf powder. The green tea powder had higher levels of 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH RSC), Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP) than the moringa leaf powder, indicating higher antioxidant activity. The green tea powder inhibited the nitric oxide production to a greater extent than the moringa leaf powder. The protein cubes that were supplemented with either the moringa leaf or green tea powders had smaller volumes and were harder, chewier, and more easily fractured than the control protein cubes. The protein cubes supplemented with green tea powder had higher TPC and TFC, exhibited higher antioxidant activity (p<0.05), and had better sensory properties in terms of aroma, taste, and texture than the protein cubes supplemented with moringa leaf powder; however, the differences were not significant(p>0.05). The results of the present study indicate that green tea is a more suitable health-oriented functional additive than moringa leaf in the development of high-protein and nutrient-rich bakery products with high consumer acceptability as well as antioxidant and anti-inflammatory properties.
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