Physical-chemical and sensory evaluation of a moringa-based energy bar

Abstract

Moringa leaves (Moringa oleifera Lam.) have protein content useful for the preparation of foods for human and animal consumption. Energy bars represent an alternative use, a snack-type product demanded by people with extensive physical activity or in need of healthy foods. For this reason, it was proposed to evaluate the physical-chemical and sensory characteristics of an energy bar made from moringa. To do this, energy bars were manufactured with 2 treatments, one with flour from previously scalded moringa leaves and the second without this heat treatment. Energy bars were then made with three proportions of scalded moringa leaf flour: 10, 22.5 and 40%. The other ingredients were sesame seeds, peanuts, sucrose and cornstarch. The product was evaluated by global acceptance and level of pleasantness of the attributes color, taste and hardness using a hedonic structured scale of 7 points  (seven for “I like it a lot”, four “I am indifferent” and one “I dislike it a lot”). In addition, the pH, hardness and moisture and protein content were determined. The global acceptance was from 4.5 to 6.1 and that for the sensory attributes between 4.0 to 5.8, where the level of pleasantness of the product with scalded moringa flour exceeded the one made without heat treatment. Furthermore, the flour levels that generated the most pleasant product were 10 and 22.5%, with scores affected by the color and flavor attributes. The most accepted energy bars and with a higher flour content (22.5%) of moringa had a pH of 6.12, humidity of 2.67g/100g, proteins of 15.27g/100g and 221.70N of hardness. Moringa energy bars represent a food with attractive sensory and physicochemical qualities to supply and motivate protein intake.