Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics
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ORIGINAL PAPER
Moringa oleifera L. leaf powder as ingredient in gluten‑free biscuits: nutritional and physicochemical characteristics Gianluca Giuberti1 · Andrea Bresciani2 · Mariasole Cervini1 · Antonello Frustace1 · Alessandra Marti2 Received: 14 September 2020 / Revised: 6 November 2020 / Accepted: 14 November 2020 © The Author(s) 2020
Abstract Dried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising naturally gluten-free (GF) ingredient to be added in the formulation of GF food products aiming to improve the overall nutritional characteristics. In this work, GF biscuits were formulated by replacing a commercial GF flour mix with 0, 5, 10, and 15 g/100 g of MOLP. Chemical composition, physical and textural characteristics, starch pasting properties, and the in vitro starch digestibility were considered. Adding MOLP increased the amount of protein and total dietary fibre. Even at the lowest MOLP-substitution level, the biscuits had a total dietary fibre content > 6 g/100 g dry matter. Differences in the chemical composition might account for differences in starch properties in terms of pasting behaviour and in vitro digestibility. Using MOLP decreased the in vitro starch hydrolysis index of biscuits, the lowest value (69.3) obtained at the greatest MOLP inclusion level. In addition, an increase in the resistant starch content was reported, passing from 1.1 to 2.7 g/100 g dry matter for GF biscuits containing 0 to 15 g/100 g of MOLP. Colour, spread ratio, and hardness were affected by MOLP inclusion. Biscuits containing 15 g/100 g of MOLP were characterized by the highest hardness value (41.9 N). Substitution level of 10 g/100 g should be considered the threshold level for obtaining a product with similar spread ratio than the control. Keywords Gluten free · Moringa oleifera · Resistant starch · Starch pasting properties
Introduction The market demand of gluten-free (GF) baked goods and pasta is expanding [1]. Despite the health halo associated with GF food category, commercially available GF cerealbased foods are often characterised by lower nutritional quality than their gluten-containing counterparts, having lower dietary fibre, protein and resistant starch (RS) contents, along with enhanced starch digestion rates and extents [2]. Plenty of research has been, therefore, conducted to ameliorate the nutritional profile of GF foods and one of the possible strategies is the partial replacement of common * Gianluca Giuberti [email protected] 1
Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università Degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
2
GF-flours with novel nutrient-dense raw materials [3]. Legume flours, dairy proteins, fruits and vegetable-based powders, along with fibre sources and other GF materials have been added at different inclusion levels in GF baked goods aiming to enhance
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