Fortified chocolate mousse with powder and extract from Moringa oleifera leaves for nutritional value improvement

Gomes, Olívia J.S.; Leitão, Anabela; Gaspar, Marisa C.; Vitorino, Carla; Sousa, João J.S.; Sousa, Hermínio C. de; Braga, Mara E.M.; Gando-Ferreira, Licínio M.

http://hdl.handle.net/10400.8/10027

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Authors

Sousa, Hermínio C. de

Braga, Mara E.M.

Gando-Ferreira, Licínio M.

Abstract(s)

This study focuses on the characterisation and incorporation of Moringa oleifera leaf powder (MOP) from Luanda (Angola) and its extract (MOE) in fortified chocolate mousse. Dark green (DG) leaves presented superior nutritional values compared to other leaves. DG contained a higher concentration of mineral salts (10 ± 1 mg/100 g of dry leaves), phenolic compounds (267 ± 4 mg GAE/g), vitamins (1.9 ± 0.2 mg/g of dry extract) and strong antioxidant capacity (IC50, 115 ± 8 µg/mL). Therefore, DG leaves were used to fortify the chocolate mousse. The leaves were prepared in three samples: control, 2 % MOP (w/w) and 2 % MOE (v/v). Textural and rheological analysis of chocolate mousse samples revealed a pseudoplastic profile for all samples, with decreased texture attributes and viscosity due to the incorporation. The sensory evaluation demonstrated that MOP and MOE samples presented 93 % and 88 % resemblance to the original product regarding general acceptance, respectively.

Description

Acknowledgements: This work was conducted under the Project MORfood (Refª. 541163254/2019): Microencapsulation of Moringa oleifera extracts and their application in functional foods to mitigate child malnutrition in developing countries, funded by the Foundation for Science and Technology (FCT) and Aga Khan Development Network, the Strategic Projects FCTMEC of the Chemical Process Engineering and Forest Products Research Centre (CIEPQPF): UIDB/04539/2020 and UIDP/04539/2020, ciTechCare: UIDB/05704/2020 and UIDP/05704/2020 and Coimbra Chemistry Center (CQC) is supported by FCT through the project UID/ QUI/00313/2020.

Keywords

Moringa oleifera leaves Chemical characterisation Solvent extraction Chocolate mousse Acceptability profile

URI

http://hdl.handle.net/10400.8/10027

Citation

Gomes, O. J. S., Leitao, A., Gaspar, M. C., Vitorino, C., Sousa, J. J. S., de Sousa, H. C., Braga, M. E. M., & Gando-Ferreira, L. M. (2024). Fortified chocolate mousse with powder and extract from Moringa oleifera leaves for nutritional value improvement. FOOD CHEMISTRY, 441, 138338. https://doi.org/10.1016/j.foodchem.2023.138338