Research finds that adding moringa leaf flour enhances physical and sensory characteristics in tilapia dumplings, suggesting optimal fiber supplementation.
Key Points
The addition of moringa leaf flour significantly influenced the physical, chemical, and sensory properties of tilapia dumplings.
The optimum treatment was with 5% moringa leaf flour, yielding a gel strength of 122.37g and a crude fiber content of 12.53%.
Results showed enhanced taste and aroma characteristics, indicating a strong presence of moringa; sensory evaluations reached notable ratings.
The study utilized a Complete Randomized Block Design to test multiple flour concentrations, providing concrete data for recipe enhancement.