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The Effect of Moringa Oleifera Leaves Powder and Honey Ratio on
Physicochemical, Antioxidant and Alpha-Amylase Inhibition Activity
Nur Intan Syamiera Binti Zainudin
Supervisor: Dr. Nizaha Juhaida Mohamad
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Moringa oleifera (MO) and honey have been identified as antidiabetic agent. Previous
study showed that incorporation of MO into cookies was only accepted at 10% due to
texture problem. Therefore, honey (H) will be mixed with MO powder (MOP) at ratio
25H:75MOP, 50H:50MOP and 75H:25MOP and the mixture will be incorporated at 20%
by replacing another 10% from sugar weight. Replacing some amount of sugar with the
mixture not only reduce the sugar intake but also increase the amount of MO which
subsequently would increase the hypoglycemic effect of that cookies. Two controls will
be used in this study. The first control is cookies without any ingredients substitution
while another one is with 10% of pure MOP incorporation. The cookies will be evaluated
on its physicochemical, antioxidant, -amylase inhibition activities and sensory
acceptability. Combination of MOP-honey is expected to increase the -amylase inhibition
activities and sensory acceptance of cookies.
1275 | UMT UNDERGRADUATE RESEARCH DAY