Crispy Brownie Responses to Young And Mature Moringa Oleifera Leaf Powder Concentrations

Yoakhim Oessoe; Dyta  Anggraeny; Nur Syamsi  Ibrahim

doi:10.35791/jat.v7i3.70432

Authors

Yoakhim Oessoe Food Technology Study Program, Faculty of Agriculture, Sam Ratulangi University
Dyta Anggraeny Food Technology Study Program, Faculty of Agriculture, Sam Ratulangi University
Nur Syamsi Ibrahim Food Technology Study Program, Faculty of Agriculture, Sam Ratulangi University

DOI:

https://doi.org/10.35791/jat.v7i3.70432

Keywords:

Antioxidant activity, Crispy brownies, Moringa oleifera, Sensory acceptance, Texture

Abstract

Crispy brownies offer a low-moisture bakery matrix for incorporating plant-derived ingredients, but moringa leaf powder may affect texture and consumer acceptance. This study described physicochemical and sensory responses to different concentrations of young or mature Moringa oleifera leaf powder in two separately analyzed experiments. Each experiment used four nominal concentrations (0, 1.5, 3.0, and 4.5% relative to wheat-flour weight) with three reported replicates per treatment. Brownies were evaluated for moisture content, instrumental hardness, and five hedonic attributes using 25 consumer panelists. Total phenolic content and DPPH radical-scavenging activity were measured only in the selected 3% young-leaf formulation (A2). In the young-leaf series, mean moisture increased from 0.92 to 1.32%, while hardness increased from 5.30 to 9.57 N as powder concentration increased. Fortified mature-leaf treatments had moisture values of 0.64–0.65%, and their hardness values ranged from 3.72 to 9.05 N. The reported overall-acceptance means for the young-leaf control and A2 were 5.92 and 5.72, respectively; consequently, A2 did not have the highest overall mean. For A2, total phenolics were 243.08 ± 0.01 mg gallic acid equivalents per 100 g and the DPPH IC50 was 8.33 ± 0.07 ppm. These findings describe product-level responses and identify A2 as a candidate moringa-containing formulation, but do not establish a statistically tested maturity effect or antioxidant improvement relative to a control.

References

Addo-Preko, E., Amissah, J. G. N., & Adjei, M. Y. B. (2023). The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing. Frontiers in Food Science and Technology, 3, 1071216. https://doi.org/10.3389/frfst.2023.1071216

Badan Standardisasi Nasional. (1992). SNI 01-2891-1992: Cara uji makanan dan minuman. https://pesta.bsn.go.id/produk/detail/3258-sni01-2891-1992

Blanch, G. P., & Ruiz del Castillo, M. L. (2021). Effect of baking temperature on the phenolic content and antioxidant activity of black corn (Zea mays L.) bread. Foods, 10(6), 1202. https://doi.org/10.3390/foods10061202

Cervera-Chiner, L., Sanz, A., García-Mares, F. J., Castelló, M. L., & Ortolá, M. D. (2024). The effect of the incorporation of dried moringa leaf powder on the physicochemical and sensory properties of snack crackers. Biology and Life Sciences Forum, 37(1), 10. https://doi.org/10.3390/blsf2024037010

Czajkowska-González, Y. A., Alvarez-Parrilla, E., Martínez-Ruiz, N. del R., Vázquez-Flores, A. A., Gaytán-Martínez, M., & de la Rosa, L. A. (2021). Addition of phenolic compounds to bread: Antioxidant benefits and impact on food structure and sensory characteristics. Food Production, Processing and Nutrition, 3(1), 1–12. https://doi.org/10.1186/s43014-021-00068-8

Dwiani, A., & Yuniartini, N. L. P. S. (2022). Study of chemical properties of baked brownies with mocaf and moringa flour. Jurnal Agrotek Ummat, 9(1), 1–9. https://doi.org/10.31764/jau.v9i1.6731

Fapetu, A. P., Karigidi, K. O., Akintimehin, E. S., Olawuwo, T., & Adetuyi, F. O. (2022). Effect of partial substitution of wheat flour with Moringa oleifera leaf powder on physical, nutritional, antioxidant and antidiabetic properties of cookies. Bulletin of the National Research Centre, 46(1), 53. https://doi.org/10.1186/s42269-022-00746-8

Govender, L., & Siwela, M. (2020). The effect of Moringa oleifera leaf powder on the physical quality, nutritional composition and consumer acceptability of white and brown breads. Foods, 9(12), 1910. https://doi.org/10.3390/foods9121910

Gulcin, İ., & Alwasel, S. H. (2023). DPPH radical scavenging assay. Processes, 11(8), 2248. https://doi.org/10.3390/pr11082248

Inaguma, Y., Gisil, J., Paulous, R., Joseph, J. A., Vairappan, C. S., & Ng, S. Y. (2026). DPPH radical scavenging activity of crude methanolic extracts from Diospyros maritima Blume and Ixora philippinensis Merr. fruits on Mantanani Besar Island, Sabah, Malaysia. Journal of Tropical Biology and Conservation, 23, 65–73. https://doi.org/10.51200/jtbc.v23i.6105

Koriyama, T., Saikawa, M., Kurosu, Y., Kumagai, M., & Hosoya, T. (2023). Effects of roasting on the quality of Moringa oleifera leaf powder and loaf volume of Moringa oleifera-supplemented bread. Foods, 12(20), 3760. https://doi.org/10.3390/foods12203760

Marisa, Sari, I. P., Sari, A. N., Hidayah, I. S., Fitri, A., Arief, R. Q., Khoiriyah, R. A., Andiarna, F., Hidayati, I., & Agustina, E. (2025). Analysis of total phenolic content of Moringa oleifera leaf extract using UV-Vis spectrophotometer. International Conference on Sustainable Health Promotion, 4(1), 417–428. https://doi.org/10.29080/icoshpro.v4i1.3492

Marzec, A., Stępień, A., Goclik, A., Kowalska, H., Kowalska, J., & Salamon, A. (2025). Analysis of the correlation of microstructure, instrumental texture, and consumer acceptance of shortbread biscuits with selected sweeteners and fibre. Applied Sciences, 15(3), 1137. https://doi.org/10.3390/app15031137

Milla, P. G., Peñalver, R., & Nieto, G. (2021). Health benefits of uses and applications of Moringa oleifera in bakery products. Plants, 10(2), 318. https://doi.org/10.3390/plants10020318

Palma-Morales, M., Melgar-Locatelli, S., Castilla-Ortega, E., & Rodríguez-Pérez, C. (2023). How healthy is it to fortify cocoa-based products with cocoa flavanols? A comprehensive review. Antioxidants, 12(7), 1376. https://doi.org/10.3390/antiox12071376

Paramita, V. D. (2023). Pengaruh Metode Pengeringan Terhadap Kadar Vitamin C Dan Aktivitas Antioksidan Daun Kelor (Moringa oleifera). Jurnal Agritechno, 16(1), 29–35. https://doi.org/10.70124/at.v16i1.1006

Peñalver, R., Martínez-Zamora, L., Lorenzo, J. M., Ros, G., & Nieto, G. (2022). Nutritional and antioxidant properties of Moringa oleifera leaves in functional foods. Foods, 11(8), 1107. https://doi.org/10.3390/foods11081107

Permana, I. D. G. M., Mutyasih, K. J., & Hatiningsih, S. (2023). Pengaruh penambahan bubuk kulit biji kakao (Theobroma cacao L.) terhadap sifat fisikokimia dan organoleptik brownies crispy. Jurnal Ilmu dan Teknologi Pangan (ITEPA), 12(4), 1095–1113. https://doi.org/10.24843/itepa.2023.v12.i04.p24

Perveen, S., Akhtar, S., Sattar, D. E., Qamar, M., Saeed, W., Amin, M., & Ismail, T. (2025). Growth maturity stage defines nutritional, anti-nutrients and functional food aspects of Moringa oleifera Lam. leaves. Food Chemistry Advances, 7, 101010. https://doi.org/10.1016/j.focha.2025.101010

Qadir, R., Anwar, F., Bashir, K., Tahir, M. H., Alhumade, H., & Mehmood, T. (2022). Variation in nutritional and antioxidant attributes of Moringa oleifera L. leaves at different maturity stages. Frontiers in Energy Research, 10, 888355. https://doi.org/10.3389/fenrg.2022.888355

Rodrigues, J. F., Soares, C., Moreira, M. M., Ramalhosa, M. J., Duarte, N. F., Delerue-Matos, C., & Grosso, C. (2023). Moringa oleifera Lam. commercial beverages: A multifaceted investigation of consumer perceptions, sensory analysis, and bioactive properties. Foods, 12(11), 2253. https://doi.org/10.3390/foods12112253

Sempio, R., Sahin, A. W., Walter, J., Arendt, E. K., & Zannini, E. (2024). Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions. Cereal Chemistry, 101(1), 7–37. https://doi.org/10.1002/cche.10722

Soekarto, S. T. (1985). Penilaian organoleptik: Untuk industri pangan dan hasil pertanian. Bhratara Karya Aksara.

Zhang, M., Guo, M., Chen, N., Tang, Z., Xiang, J., Yang, L., Wang, G., Yang, B., & Li, H. (2024). An integration of UPLC-Q-TOF-MS, GC-MS, electronic nose, electronic tongue, and molecular docking for the study of the chemical properties and flavor profiles of Moringa oleifera leaves. Chemosensors, 12(9), 199. https://doi.org/10.3390/chemosensors12090199