@article{ajfst2015361,
author={{C., Radha and B.S., Ogunsina and K.T., Hebina Babu},
title={Some Quality and Micro-structural Characteristics of Soup Enriched with Debittered <i>Moringa Oleifera</i> Seeds Flour},
journal={American Journal of Food Science and Technology},
volume={3},
number={6},
pages={145--149},
year={2015},
url={http://pubs.sciepub.com/ajfst/3/6/1},
issn={2333-4835},
abstract={Soup enriched with debittered moringa seeds flour (DBMS) was investigated for its quality and micro-structural characteristics following appropriate standard procedures reported in literatures. The results showed that soup sample enriched with 0.5% of DBMS had the highest overall sensory score for acceptability and its protein content was 4 g/100 g more than that of the control. Scanning electron micrographs showed soup sample enriched with DBMS as a dense, continuous agglomerated protein strands of irregular sizes and shapes. As the addition of DBMS increased, the viscosity and the body of the soup increased; the lightness ¡°L¡± colour value of the soup reduced and the total colour difference (¦¤E) increased. Enrichment of soup with DBMS promotes the use of moringa seeds as a protein ingredient; especially in the tropics where it is fast gaining acceptance as human food.},
doi={10.12691/ajfst-3-6-1}
publisher={Science and Education Publishing}
}