How does the process of acid debittering using moringa leaf differ from traditional methods?
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The process of acid debittering using moringa leaf differs from traditional methods in terms of effectiveness and acceptability. Acid soaking and the addition of a sweetener were examined to reduce bitterness in M. oleifera-fortified instant soups. The addition of a sweetener was found to be effective in increasing acceptability and reducing perceived bitterness at lower replacement levels, but not at higher levels. In contrast, perceived bitterness did not decrease in formulations with acid-soaked M. oleifera leaves, indicating that acid debittering may not be as effective as using a sweetener to mask bitterness in moringa leaves. Therefore, incorporating a sweet excipient to reduce bitter tastes in fortified foods may be more successful in enhancing acceptability and reducing bitterness compared to acid debittering methods.
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Patent 28 May 2019 1 Citations | The process involves specific extraction of phenol and polypeptide substances from moringa leaves, resulting in a moringa leaf extract with uric acid-lowering activity, differing from traditional methods. |
| The process of preparing a balanced beverage with moringa leaves involves traditional extraction with sand pear, mulberry, and purslane extracts, offering a unique flavor and gentle detoxification benefits. | |
1 Citations | Acid debittering of Moringa oleifera leaves did not effectively reduce bitterness in fortified instant soups, unlike the addition of a sweetener which improved acceptability at lower leaf replacement levels. |
| Not addressed in the paper. | |
| Not addressed in the paper. |
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