Shelf life evaluation of formulated cookies from Hanjeli (Coix lacryma-jobi L.) and Moringa leaf flour (Moringa oleifera)

• Main Authors: Iwansyah, Ade Chandra, Melanie, Dwi, Cahyadi, Wisnu, Indrianingsih, Anastasia Wheni, Khasanah, Yuniar, Indriati, Ashri, Hazrulrizawati, Abd Hamid, Izzah Hayati, Yahya
• Format: Article
• Language: English; English
• Published: Elsevier Ltd 2022
• Subjects: HD Industries. Land use. Labor; Q Science (General); T Technology (General)
• Online Access: http://umpir.ump.edu.my/id/eprint/42656/1/Shelf%20life%20evaluation%20of%20formulated%20cookies%20from%20Hanjeli.pdf; http://umpir.ump.edu.my/id/eprint/42656/2/Shelf%20life%20evaluation%20of%20formulated%20cookies%20from%20Hanjeli%20%28Coix%20lacryma-jobi%20L.%29%20and%20Moringa%20leaf%20flour%20%28Moringa%20oleifera%29_ABS.pdf; http://umpir.ump.edu.my/id/eprint/42656/; https://doi.org/10.1016/j.fbio.2022.101787; https://doi.org/10.1016/j.fbio.2022.101787
• Institution: Universiti Malaysia Pahang Al-Sultan Abdullah

Hanjeli (Coix lacryma-jobi L.) and moringa leaf (Moringa oleifera) remain underutilised despite their high nutritional value for food. In the present research, cookies made from hanjeli (Coix lacryma-jobi L.) with moringa leaf flour (Moringa oleifera) have been developed. Hanjeli cookies were measur...