Development and Sensory Properties of Pizza Base Fortified with Drumstick Leaves Powder (Moringa oleifera)

Food and Nutrition

This study was undertaken to observe the sensory attributes of the pizza base enriched with different proportions of Moringa oleifera leaf powder (MOLP) and pearl millet flour. Two samples T1 and T2 were supplemented using pearl millet flour and refined flour (maida) in different proportions along with the control containing 100% refined flour (maida). Pizza is the most widely eaten junk food and can be prepared easily so, enhancing its nutritional properties can be useful to control lifestyle diseases and provide proper nutrition. Moringa or drumstick leaves are the great source of nutrients especially protein, fibre, calcium, vitamin A and C and can play a vital role in food fortification. Moringa leaf powder was been prepared for the fortification using solar dryer and then grinded into powder and sieved to get the fine powder. The experiment was been carried out in kitchen of Department of Food and Nutriton, School of Home science, BBAU, Lucknow. Two samples were prepared by supplementing 5g and 10g of MOLP of which the sample T2 supplemented with 5g of MOLP showed best acceptability (8.77) in the sensory evaluation when compared to control which had overall acceptability (8.86) . So, the present study suggests that Moringa can be used to prepare food products due to its greater acceptability and medicinal and nutritional benefits.

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