Effect of dried Murraya koenigii leaves on nutritional, textural and organoleptic characeteristics of cookies

The leaves of Murraya koenigii (Family: Rutaceae) are rich source of protein, dietary fiber, iron, calcium, beta-carotene and antioxidants. In the present study, dried M. koenigii leaves powder (DMKLP) was incorporated at different levels (5, 10 and 15 %) in cookies and their rheological, physical, sensory and nutritional properties were evaluated. The results revealed that addition of increasing amount of DMKLP from 0 to 15 % increased farinograph water absorption of wheat flour and decreased dough stability; increased amylograph pasting temperature and decreased peak viscosity of wheat flour; increased hardness, decreased cohesiveness and springiness of cookie dough. The contents of protein, dietary fiber, minerals, beta-carotene, and radical scavenging activity (RSA) in cookies increased with incorporation of increasing levels of DMKLP. Sensory evaluation showed that cookies with acceptable quality and typical curry leaf flavor could be obtained by incorporating DMKLP up to 10 %. Thus, the nutritional quality of cookies could be enhanced by incorporating DMKLP in a dose dependent manner.