Materials Today: Proceedings 73 (2023) 515–521

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Materials Today: Proceedings

journal homepage: www.elsevier.com/locate/matpr

Formulation of healthy cookies incorporated with orange peel powder

and Moringa oleifera leaf powder
Nikita Vilas Teke, Karuna Wasudeo Patil, Hemangi Jayram Gavit ⇑
Rayat Shikshan Sanstha’s Annasaheb Awate College, Manchar, Pune 410503, India

a r t i c l e i n f o a b s t r a c t

Article history: Studies were conducted for the incorporation of OPP (Orange peel powder) and MLP (Moringa leaves
Available online 9 December 2022 powder) in cookies. The OPP and MLP were analyzed and used in whole WF 100gm (0.5 gm, 1 gm, 1.5
gm, 2 gm, 2.5 gm, 3 gm, 3.5 gm, 4 gm) and MLP (0.5 gm, 1 gm, 1.5 gm 2 gm, 2.5 gm, 3 gm, 3.5 gm, 4
Keywords: gm) proportion respectively. Based on sensory evaluation, 3% of OPP and 1% of MLP were selected for
Moringa leaf powder the preparation of healthy cookies. In the present work, OPP and MLP were prepared by using the tray
Orange peel powder dryer method. Jaggery and whole wheat flour were used instead of sugar and maida. The final formula-
Wheat flour
tion of the cookie mixture containing wheat flour (WF), OPP, and MLP was in the 96:3:1 ratio and resulted
Cookies
Waste utilization
in the highest sensory score. The cookies were analyzed for various nutrients and phytochemical com-
Phytochemicals pounds. The utilization of waste orange peel and Moringa leaves was the most significant aspect of this
study.
Copyright Ó 2022. Elsevier Ltd. All rights reserved.
Selection and peer-review under responsibility of the scientific committee of the Integrative Nanotech-
nology Perspective for Multidisciplinary Applications - 2022.

1. Introduction It is important to emphasize that orange peel, a byproduct of

citrus manufacturing that is typically discarded, is actually valued
Health-promoting foods including cookies have recently been in as a functional food. Citrus peels may therefore boost health in a
focus and of great interest to consumers, dieticians, experts, and ddition to the usual nutrients they contain and help ward off dis-
producers. Cookies were classified as one of the most highly dis- orders linked to food, such as osteoporosis, metabolic syndrome,
tributed bakery products in the market worldwide, because it is type II diabetes, coronary heart disease, obesity, and hypertension
ready to eat, cheap, nutritionally rich, available in different tastes [4].
and have a longer shelf life [1]. The nutritional benefits of Moringa vary widely and are influ-
The nutritional composition of Moringa of the South African enced by things like genetic makeup, environmental conditions,
ecotype has also been reported that including the profiling of and production practices [5]. As a potential inhibitor of some
chemical composition, fatty acids, amino acids, and vitamins. microorganisms, such as bacteria (Escherichia coli, Staphylococcus
Amino acids, fatty acids, minerals, and vitamins are essential in aureus, Vibrio parahaemolyticus, Enterococcus faecalis, Pseudomonas
animal feed. These nutrients are used for osmotic adjustment; acti- aeruginosa, Salmonella enteritidis, and Aeromonas caviae) and fungi
vate enzymes, hormones, and other organic molecules that (Trichophyton rubrum, Trichophyton mentagrophytes, Epidermophy-
enhance growth, function and maintenance of life process [2]. ton floccosum and Microsporum canis), moringa leaf extracts were
Studies have also revealed that the leaves have immense nutri- also able to act as a biocidal agent [6].
tional value to combat malnutrition, especially among infants and In addition to energy, proteins, minerals (zinc, copper, and iron),
nursing mothers. In addition, nutrition plays a crucial role in both and vitamins (A and E) are all necessary for an animal to develop
humans and livestock as short-term alternative to chemoprophy- immunity (for the production of antibodies and cells) [7]. These
laxis. In animals, nutrition plays a major role in animal’s ability nutrients also help organs and tissues communicate with one
to overcome the detrimental effects of parasitism and diseases [3]. another to fight infections. Due to its several uses, moringa oleifera
is regarded as a plant of versatility. Its leaves are an excellent
source of calcium, iron, and vitamins A, B, and C [8].
⇑ Corresponding author.
E-mail address: nikitateke03@gmail.com (N.V. Teke).

https://doi.org/10.1016/j.matpr.2022.11.376
2214-7853/Copyright Ó 2022. Elsevier Ltd. All rights reserved.
Selection and peer-review under responsibility of the scientific committee of the Integrative Nanotechnology Perspective for Multidisciplinary Applications - 2022.
N.V. Teke, K.W. Patil and H.J. Gavit Materials Today: Proceedings 73 (2023) 515–521

The majority of the world’s population enjoys eating baked bohydrate and fat. Moringa leaves are one of the best plant foods
items made only with wheat flour. In nations like Nigeria, these available in nature.
goods have continually been consumed [9]. A well-fed animal is The leaves of Moringa was considered as a very nutritional
more resistant to disease than one that is already weak from star- material as it contains vitamin A, vitamin C, iron, calcium and
vation, even when exposed to infection. An animal’s immune sys- potassium in concentrations as much as in carrot, orange, spinach
tem responds to pathogen exposure by mounting an attack to ward and banana. It is also a good protein source based on a comparison
off infection. This includes raising antibodies to fight the infection, between its amino acid profiles and FAO/WHO/UNO reference pro-
as well as using white blood cells to attack pathogens [10]. In tein for children. Its content of protein are more than that found in
Africa, nursing mothers have been shown to produce much more egg and soybean and contains a wide range of amino acids includ-
milk when they add Moringa leaves to their diet. Severely mal- ing zeatin, glutamic, arginine, and aspartic acid. Also, it contains
nourished children were reported to have made significant weight carotenoid pigments, flavonoids, minerals, sterols and some phe-
gains when caregivers add the leaves to their diet to increase their nolic compounds. Moringa leaves was proved to possess a high
nutritional content [11]. antioxidant activity values which played a potential rule in cancer
Citrus by-products, if utilized fully, could be major sources of chemoprevention, protein oxidation reduction and lipid peroxida-
phenolic compounds. The peels, in particular, are an abundant tion inhibition [23].
source of natural flavonoids and contain a higher amount of pheno- Since ancient times, 70 percent of the total production of
lics compared to the edible portions [12]. oranges is used for the manufacture of derivative products, but
The healing of abdominal tumors, hysteria, scurvy, paralytic 30 percent of processed fruits are converted into citrus peels waste,
attacks, helmintic bladder, prostate issues, ulcers, skin infections, so these wastes contain many nutrients. Fruit peels serve as a bar-
inflammation, cardiovascular, and liver illnesses are just a few of rier, shielding the edible components of the fruit from external ele-
the health issues and diseases that moringa is helpful for. Moringa, ments as well as microorganisms and enzymes. They may or may
also protects body from arsenic-induced oxidative stress and in the not be considered fruits depending on their thickness and flavor.
depletion of arsenic concentration. Moringa is considered as a People frequently discard the peels of fruits after eating them,
hypocholesterolemic agent, regulation of thyroid hormone status, although the peels contain many of the fruit’s nutritional benefits.
anti-diabetic agent, antipyretic, antiepileptic gastric ulcers, antitu- They help protect our bodies from many diseases and increase dis-
mor agent, and hypotensive agent [13–15]. It is considered as one ease resistance. Apart from this, various types of dishes, cosmetics,
of the World’s most useful trees, as almost every part of the Mor- and medicines are also prepared by using these nutritious peels
inga tree can be used for food, medication and industrial purposes properly [24].
[16]. According to the World Health Organization (2003) report,
The wastes of fruits and vegetables are inexpensive, abundantly ‘‘Dietary nutrition and prevention of chronic disease”, it prevents
available, and are a good source of.dietary fiber [17]. The orange heart disease due to folate present in citrus fruits, which is essen-
peel is thought to contain some essential nutrients and has certain tial to lower levels of the heart. Potassium helps lower blood pres-
qualities that help the gastrointestinal tract operate properly. It is sure, prevents stroke and kidney disease, and vitamins,
also great for diabetics and heart patients. Besides the nutritional carotenoids, and flavonoids are found in citrus fruits, all of them
aspect, it is having an affordable aspect as well. A segment mem- as protective cardiovascular effects.
brane of citrus fruits appears to be able to prevent prostate and
other cancers by acting as a mediator in cell communication, a fac-
2. Methodology
tor known to reduce the likelihood of abnormal cell growth. Sour
fruits such as lemon appear to have the greatest effect [18]. Mor-
Refined wheat flour, jaggery, hydrogenated vegetable oil, baking
inga leaves are more potent in nutritional value. Its vitamin C con-
powder, baking soda, salt, and milk were obtained from the local
tent is seven times more than that of oranges, it has thirteen times
market of Manchar. Essence was obtained from the natural orange
more vitamin than spinach, and is on a lead on its own when it
peel powder, moringa leaves powder to prepare at a college level
comes to the amino acid, 2,000 times more than green tea and
by using the tray dryer method. All chemicals and reagents used
242 times more than apples. The leaves are sources of sulfur-
were of analytical grade.
containing amino acid such as methionine and cystine which are
often in short supply in most legumes [19].
Bakery products have become more popular in India since ear- 2.1. Preparation of orange peel powder
lier times. Among the different bakery products cookies constitutes
the most popular group. Cookies were created fairly early. Because First, The orange fruits were washed under running water, dis-
of their extremely low moisture content, they can be preserved for infected and rinsed. The orange peels were manually removed
a long period. Cookies are chemically leavened bakery items with a using stainless steel knives and weighed to determine the yield.
high fat and sugar content [20]. Material preparation and physicochemical analyses were per-
Wheat as a major source of raw material for the production of formed at the laboratory. After the peels were weighed, they were
these baked products such as cookies also lacks some nutrients. cut into small pieces then dried in a tray dryer at 40 °C for 24 h and
Moringa oleifera is an important food commodity that has had ground, then sieved through a 50 mesh sieve to obtain a powder.
enormous attention as the ‘natural nutrition of the tropics. The The peel powder was again weighed to calculate the yield, then
leaves, seeds, and flowers of Moringa oleifera all have great nutri- orange peel powder was vacuum packed and stored at room temp
tional and therapeutic value [21]. for future analysis.
The seeds are eaten like peas or roasted like nuts when still
green; the dry seeds are apparently not used for human consump- 2.2. Preparation of Moringa leaves powder
tion, perhaps because the bitter coating becomes hardened while
the flowers are eaten when cooked and taste like mushrooms First, the fresh moringa leaves were separated from the stalks of
[22]. The leaves are outstanding as a source of vitamins A, B group the ties,it was then removed from the leaf petal by hand. The
and (C when raw) and are among the best sources of minerals. leaves were placed on a tray dryer45 °C for 24 h. After drying, dried
They are also excellent sources of protein, but poor sources of car- moringa leaves were ground in the grinder to reduce the particle
size. The ground material is then allowed to pass through a sieve
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N.V. Teke, K.W. Patil and H.J. Gavit Materials Today: Proceedings 73 (2023) 515–521

size 50 mesh, the larger particle on the sieve was again taken for 2.4. Analysis of orange peel powder and Moringa leaves powder
grinding and passed through the sieve to obtain a fine powder. cookies
The moringa leaves powder was vacuum-packed and stored at
room temperature for future analysis. 2.4.1. Physical analysis
Orange peel powder and moringa leaves powder cookies were
analyzed for weight, Diameter, thickness, spread ratio, by following
the respective procedures (AACC, 2000) [25].
Diameter (D): Six cookies were placed horizontally (edge to
2.3. Preparation of cookies edge) and rotated at 90°angle for reading. Measured by vernier
caliper.
Cookies were prepared by using the standardized recipe and Thickness (T): biscuits thickness was measured with a vernier
method given by (Table 1): caliper in triplicate. Means were recorded. Six cookies were mea-
According to the recipe, blends were made by combining milk, sured one-by-one.
wheat flour, moringa leaf powder, and orange peel powder in var- Spread ratio (SF): It was calculated according to the following
ious dry-weight ratios. These mixtures were standardized to pro- equation.
duce products with acceptable physical characteristics and
greater nutritional value. The dry ingredients i.e. wheat flour, SF ¼ D=T
MLP(moringa leaves powder), OOP(orange peel powder), baking
powder, baking soda, salt, and flavour (cardamom and nutmeg
powder) were mixed. A homogenous paste of fat and jaggery was 2.4.2. Chemical analysis
prepared by hand to obtain a uniformly mixed dough. The pre- Moisture: Estimation of moisture content by hot air oven
pared dough was rolled in a uniform shape and cut into round method at 105 °C for 4 hrs (AOAC, 1995) [26].
shape cookies with the help of a cutter. These cookies were baked Ash: By using muffle furnace method up to constant weigh.
at 160 °C top and 150 °C bottom for 25 min. Preparation of cookies Ignite in a muffle furnace at 550+/ - 250c for 4 hrs. [27].
was carried out using wheat flour samples replaced separately Fat: Extracting the sample in a Soxhlet apparatus for 6-8h using
with (0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4) OOP and MLP (0.5, 1, 1.5, 2, 2.5, petroleum ether. The solvent is evaporated and the residue is
3, 3.5, 4) The method of cookies is a flow sheet in Fig. 1. weighed [27].

2.4.3. Sensory analysis

Sensory evaluation: Evaluate the products for acceptability
2.3.1. Optimization of Moringa powder in final cookies based on its flavour, texture, appearance, amount of bitterness
Moringa powder optimization in the final cookies is shown in and overall acceptability using nine-point hedonic scale.
Table 2. Wheat flour, fat, baking powder, baking soda, salt, milk,
and jaggery were all used in constant amount as mentioned in (1 = dislike extremely to 9 = like extremely; Meilgaard et al.,
the Table 2. While the amount of Moringa leaf powder was chan- 1999).
ged in respective sample, to achieve an acceptable level of quality
for optimization. The range of the MLP was 0.5gm to 4.0gm. Fur- Shelf life analysis: The Orange peel powder and moringa leaves
ther, the sensory assessment of the product was carried out using powder cookies samples were packed in LDPE packaging material
9 point Hedonic scale depending on which the suitable sample was under ambient temperature for 45 days has evaluated.
selected. Sample T2 was chosen based on the sensory assessment.

3. Result and discussion

3.1. Optimization
2.3.2. Optimization of orange peel powder in final cookies
Orange peel powder optimization in the finished cookies is The optimization of control cookies was carried out by varying
shown in Table 3. Wheat flour, fat, baking powder, baking soda, proportion of different components such as flour, jaggery, salt, milk
salt, milk, jaggery, and moringa powder were all kept constant in and fat. In the 1st trial Wheat flour content was varied to get an
the final cookies while orange peel powder was changed to achieve acceptable quality of cookies. The preparation of control cookies
an acceptable level of quality. The range of the OPP was 0.5gm to the amount of wheat flour was varied as 90 %, 95 % and 100 %. sam-
4.0gm. Further, the sensory assessment of the product was carried ple 100 % was finalized due to its good characteristics (Fig. 2).
out using 9 point Hedonic scale depending on which the suitable In 2nd trial the control cookies were prepared by using wheat
sample was selected. Sample T6 was chosen based on the sensory flour, jaggery, baking powder, baking soda milk. In this case of
assessment. fat were optimized i.e. 50, 70, and 90 gm respectively. Depending
upon sensory evaluation cookies having good taste, texture and
overall acceptability 70 gm were finalized.
Table 1
Ingredients used for preparation of
In 3rd trial the control cookies were prepared by using wheat
cookies. flour, fat, baking powder, baking soda milk. In this case of jaggery
were optimized i.e. 25, 50, 75 gm respectively. Depending upon
Sr. no Ingredient Quantity
sensory evaluation cookies having good taste, texture and overall
1 Wheat flour acceptability 50 gm were finalized.
2 Jaggery
3 Fat
In 4th trial, the control cookies were prepared by using wheat
4 Salt flour, fat, baking powder, baking soda, and jaggery. In this case of
5 Baking powder milk was optimized. i.e. 30, 45, 60 ml respectively. Depending upon
6 Baking soda sensory evaluation cookies having good taste, texture, and overall
7 Milk
acceptability 45 ml were finalized.
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N.V. Teke, K.W. Patil and H.J. Gavit Materials Today: Proceedings 73 (2023) 515–521

Fig. 1. Flow sheet for preparation of cookies.

Table 2
Optimization process of Moringa powder.

Sample code Wheat flour Fat Baking powder Baking soda Salt Milk Jaggery Moringa powder
(gm) (gm) (gm) (gm) (gm) (ml) (gm) (gm)
T1 100 70 2 2 0.5 45 50 0.5
T2 100 70 2 2 0.5 45 50 1
T3 100 70 2 2 0.5 45 50 1.5
T4 100 70 2 2 0.5 45 50 2
T5 100 70 2 2 0.5 45 50 2.5
T6 100 70 2 2 0.5 45 50 3
T7 100 70 2 2 0.5 45 50 3.5
T8 100 70 2 2 0.5 45 50 4

Table 3
Optimization of orange peel powder.

Sample code Wheat flour (gm) Fat Baking powder (gm) Baking soda (gm) Salt Milk Jaggery Moringa powder (gm) Orange peel powder
(gm) (gm) (ml) (gm) (gm)
T1 100 70 2 2 0.5 45 50 1 0.5
T2 100 70 2 2 0.5 45 50 1 1
T3 100 70 2 2 0.5 45 50 1 1.5
T4 100 70 2 2 0.5 45 50 1 2
T5 100 70 2 2 0.5 45 50 1 2.5
T6 100 70 2 2 0.5 45 50 1 3
T7 100 70 2 2 0.5 45 50 1 3.5
T8 100 70 2 2 0.5 45 50 1 4

In 5th trial, all ingredients were kept constant only varied salt parameter. Depending upon sensory evaluation cookies having
content based on taste parameters i.e. 0.3, 0.5, 0.7gm respectively. good taste, texture, and overall acceptability 3 gm were finalized.
Depending upon sensory evaluation cookies having good taste, tex- In 8th trial, all ingredients were kept constant only varied time
ture, and overall acceptability of 0.5 gm were finalized. and temperature. i.e. top and bottom temp (180–160 for 15 min,
In the 6th trial, whole wheat flour 100gm with Moringa oleifera 160–160 for 18 min, 160–150 °C for 25 min).
leaves powder 0.5gm, 1gm, 1.5gm, 2gm, 2.5gm, 3gm, 3.5 gm, 4gm After the trails, the final cookies were prepared using ingredi-
based on taste parameters. Depending upon sensory evaluation ents as per mentioned in Table 4. These cookies were used for sen-
cookies having good taste, texture, and overall acceptability of 1 sory evaluation.
gm were finalized.
In 7th trial whole wheat flour 100gm with orange peel powder
0.5gm, 1gm, 1.5gm, 2gm, 2.5gm, 3gm, 3.5 gm, 4gm based on taste

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N.V. Teke, K.W. Patil and H.J. Gavit Materials Today: Proceedings 73 (2023) 515–521

sensory evaluation indicated that 1 % MLP and 3 % OPP extract

can be successfully used in wheat flour cookies.

3.3. Physical parameters of cookies

Various physical parameters such as thickness, diameter,

weight and spread ratio were studied before and after baking
and are shown in Table 7. The cookies observed are shown in
Fig. 3 and Fig. 4.

3.4. Shelf life of orange peel powder and moringa leaves powder
cookies

Shelf life of orange peel powder and moringa leaves powder

cookies was carried out from 0 days to 45 days packed in LDPE
pouches at ambient temperature (Fig. 5).

4. Conclusion

The present investigation focused on utilization of orange peel

powder and moringa leaves powder for formulation of healthy
cookies. The development and consumption of such products can
also aid in improving the nutritional status of developing children.
Fig. 2. Image of cookies trial (trial 1 to 8).
Orange peel powder and moringa leave powder are waste products
derived from orange and moringa oleifera and possess good nutri-
Table 4 tional value, functional properties, dietary fiber, antioxidant, and
Standardized recipe for cookies. antimicrobial properties. The MLP and OPP were optimized and
the best sample was selected on the basis of sensory evaluation
Sr. no Ingredient Quantity Quantity
using nine-point Hedonic scale. Different optimization techniques
1 Wheat flour 100 gm
were tested, and among those formulations, the product made
2 Jaggery 50 gm
3 Fat 70 gm with moringa powder was chosen for a 1 % sample based on sen-
4 Salt 0.5 gm sory analysis, and the product made with orange peel powder for
5 Baking powder 2.0 gm a 3 % sample.
6 Baking soda 2.0 gm Seven trials were conducted to formulate the ingredients in
7 Milk 45 ml
final cookies which included wheat flour, fat, jaggery, milk, salt,
MLP and OPP. In the last eight trial, time and temperature were
optimized. The final cookies were prepared according to the opti-
3.2. Sensory evaluation of cookies mized ingredients and parameters. Further, the final product was
sujected to the sensory evaluation. The cookies were evaluated
The effect of MLP fortification on sensory characteristics (color, depending on the color, texture and taste.
taste, flavour, texture and overall acceptability) of wheat flour The results of Moringa’s nutrient characterization provide
cookies is shown in Table 5 and Table 6. The color, taste, flavour strong evidence that the plant’s leaves are nutrient-rich. Orange
and texture of control sample and cookies fortified with 1 % MLP peel is thought to include several essential nutrients and possesses
and 3 % OPP extract were significantly superior to MLP and OPP particular qualities that help the gastrointestinal tract work prop-
cookies. Cookies fortified with 1 % MLP and 3 % OPP extract had erly and is great for diabetics and heart patients. This study suggest
the highest scores of flavour, texture and overall acceptability that the moringa leaves and orange peels can be incorporated in
being (8.5, 8.3, 8.4) and (8.3, 8.5, 8.5) respectively. Cookies fortified the diet through the bakery products and be used as a nutritional
with above 1 % MLP and 3 % were not acceptable. The results of supplement. The products can further be analyzed for its nutri-
tional components.

Table 5
Sensory evaluation of moringa leaves powder in cookies.

Sample Sensory attributes

Ccode
Color and Texture Flavour Taste Overall
appearance acceptability
Control 8.5 8.5 8.5 8.5 8.5
MLP (0.5) 8.0 8.0 8.5 8.0 8.0
MLP (1.0) 8.5 8.3 8.3 8.4 8.3
MLP (1.5) 8.0 8.5 8.0 8.3 8.3
MLP (2.0) 8.0 8.5 8.5 7.0 7.0
MLP (2.5) 7.5 8.5 7.5 7.5 7.5
MLP (3.0) 7.5 8.5 6.0 6.5 6.5
MLP (3.5) 6.5 8.5 5.5 6.0 6.0
MLP (4.0) 6.5 8.5 5.0 5.5 5.5
Mean 7.66 8.42 7.31 7.3 7.28

MLP =Moringa leaves powder.

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Table 6
Sensory evaluation of orange peel powder in cookies.

Sample code Sensory attributes

Color & Texture Flavour Taste Overall
appearance acceptability
Control 8.5 8.5 8.5 8.5 8.5
OPP (0.5) 8.0 8.5 8.0 8.3 8.3
OPP (1.0) 8.5 8.5 8.4 8.3 8.0
OPP (1.5) 8.0 8.5 8.0 8.3 8.3
OPP (2) 8.3 8.5 8.0 8.0 8.0
OPP(2.5) 8.0 8.5 8.3 8.3 8.3
OPP(3) 8.3 8.5 8.4 8.5 8.5
OPP (3.5) 8.0 8.5 7.5 7.5 7.5
OPP (4) 8.0 8.5 7.0 7.0 7.0
Mean 8.17 8.5 8.01 8.07 8.04

OPP = Orange peel powder.

Table 7
Testing of physical parameters.

Sr.No Timing Thickness(T) Diameter(D) Weight (mg) Spread ratio

1 Before baking 1.0 4.9 20.34 4.9
2 After baking 1.4 6.5 20.34 4.5

CRediT authorship contribution statement

Teke Nikita Vilas: Data curation, Investigation. Patil Karuna

Wasudeo: Data curation, Investigation. Gavit Hemangi Jayram:
Visualization, Investigation.

Data availability

Data will be made available on request.

Declaration of Competing Interest

Fig. 3. Prepared cookies before baking.
The authors declare that they have no known competing finan-
cial interests or personal relationships that could have appeared
to influence the work reported in this paper.

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