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Development and optimization of cactus pear fruit jelly supplemented with Moringa oleifera leaf extract

Cactus pear fruit and Moringa (Moringa oleifera Lam) are nutritionally abundant food sources. This study was conducted to evaluate the potential of cactus pear fruit for jelly development with the supplementation of M. oleifera leaves extract as means of postharvest loss, food insecurity and malnutr...

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Autores principales: Akelom, Kiros Mezgebo, Bisetegn, Tadesse Yimer, Bereka, Tizazu Yirga
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9344323/
https://www.ncbi.nlm.nih.gov/pubmed/35928436
http://dx.doi.org/10.1016/j.heliyon.2022.e09587
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author Akelom, Kiros Mezgebo
Bisetegn, Tadesse Yimer
Bereka, Tizazu Yirga
author_facet Akelom, Kiros Mezgebo
Bisetegn, Tadesse Yimer
Bereka, Tizazu Yirga
author_sort Akelom, Kiros Mezgebo
collection PubMed
description Cactus pear fruit and Moringa (Moringa oleifera Lam) are nutritionally abundant food sources. This study was conducted to evaluate the potential of cactus pear fruit for jelly development with the supplementation of M. oleifera leaves extract as means of postharvest loss, food insecurity and malnutrition reduction. D-optimal mixture design in Minitab Version 16 Statistical Software was used to generate ten experimental runs (formulations for jelly development) using 60–80% cactus fruit juice (CFJ), 0–20% M. oleifera extract (MOE), and 20–40% table sugar (TS). The developed jellies were analyzed for proximate composition, mineral content (Fe, Ca and Zn) and sensory evaluation. Nutritional and sensorial optimization was carried through a graphical approach using a D-optimal mixture design. The results indicated a significant difference in protein, fat, fibre, ash, carbohydrate, energy, iron, calcium, zinc, appearance, aroma, and taste amongst the formulated jellies (p < 0.05). In contrast, the significant difference was not observed in mouth feel and overall acceptability amongst the jellies. The overall optimum nutritional and sensorial attributes of the jelly were found in a range of CFJ (70–73%), MOE (3–14%) and TS (20–26%). However, developing jelly with the formulation of CFJ (68 %), MOE (12%) and TS (20%) was predicted to give the highest nutritional value and sensory acceptability score. The optimized result indicated the jelly would contain 3.97% protein, 0.92% fat, 1.09% fiber, 1.19% ash, 62.95% carbohydrate, 275.97 kcal/100 ​g energy, 98.45 mg/100 ​g calcium, 0.25 mg/100 ​g zinc, 7.43 mg/100 ​g iron and overall sensory acceptability score of 4.38 in five-point hedonic scale.
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spelling pubmed-93443232022-08-03 Development and optimization of cactus pear fruit jelly supplemented with Moringa oleifera leaf extract Akelom, Kiros Mezgebo Bisetegn, Tadesse Yimer Bereka, Tizazu Yirga Heliyon Research Article Cactus pear fruit and Moringa (Moringa oleifera Lam) are nutritionally abundant food sources. This study was conducted to evaluate the potential of cactus pear fruit for jelly development with the supplementation of M. oleifera leaves extract as means of postharvest loss, food insecurity and malnutrition reduction. D-optimal mixture design in Minitab Version 16 Statistical Software was used to generate ten experimental runs (formulations for jelly development) using 60–80% cactus fruit juice (CFJ), 0–20% M. oleifera extract (MOE), and 20–40% table sugar (TS). The developed jellies were analyzed for proximate composition, mineral content (Fe, Ca and Zn) and sensory evaluation. Nutritional and sensorial optimization was carried through a graphical approach using a D-optimal mixture design. The results indicated a significant difference in protein, fat, fibre, ash, carbohydrate, energy, iron, calcium, zinc, appearance, aroma, and taste amongst the formulated jellies (p < 0.05). In contrast, the significant difference was not observed in mouth feel and overall acceptability amongst the jellies. The overall optimum nutritional and sensorial attributes of the jelly were found in a range of CFJ (70–73%), MOE (3–14%) and TS (20–26%). However, developing jelly with the formulation of CFJ (68 %), MOE (12%) and TS (20%) was predicted to give the highest nutritional value and sensory acceptability score. The optimized result indicated the jelly would contain 3.97% protein, 0.92% fat, 1.09% fiber, 1.19% ash, 62.95% carbohydrate, 275.97 kcal/100 ​g energy, 98.45 mg/100 ​g calcium, 0.25 mg/100 ​g zinc, 7.43 mg/100 ​g iron and overall sensory acceptability score of 4.38 in five-point hedonic scale. Elsevier 2022-05-30 /pmc/articles/PMC9344323/ /pubmed/35928436 http://dx.doi.org/10.1016/j.heliyon.2022.e09587 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Research Article
Akelom, Kiros Mezgebo
Bisetegn, Tadesse Yimer
Bereka, Tizazu Yirga
Development and optimization of cactus pear fruit jelly supplemented with Moringa oleifera leaf extract
title Development and optimization of cactus pear fruit jelly supplemented with Moringa oleifera leaf extract
title_full Development and optimization of cactus pear fruit jelly supplemented with Moringa oleifera leaf extract
title_fullStr Development and optimization of cactus pear fruit jelly supplemented with Moringa oleifera leaf extract
title_full_unstemmed Development and optimization of cactus pear fruit jelly supplemented with Moringa oleifera leaf extract
title_short Development and optimization of cactus pear fruit jelly supplemented with Moringa oleifera leaf extract
title_sort development and optimization of cactus pear fruit jelly supplemented with moringa oleifera leaf extract
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9344323/
https://www.ncbi.nlm.nih.gov/pubmed/35928436
http://dx.doi.org/10.1016/j.heliyon.2022.e09587
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