Abstract:
The aim of present project is to incorporate the Moringa oleifera leaf powder for manufacturing functional yoghurt being a rich source of phytonutrient compounds. Moringa oleifera leaf powder at the rate of 0.2 % (T1), 0.4 % (T2), 0.6 % (T3) and 0.10 % (T4) was added to the yoghurt, control sample (T0) was made without added powder. The influence of addition of Moringa oleifera leaf powder on physicochemical of yoghurt was studied during 21 days of storage period under refrigerated condition. It was found that fat content decreased with addition of moringa leaves powder i.e., T0 (4.38±0.014A) while T4 (3.85±0.018E). Protein content increased with addition of Moringa leaves powder i.e., T0 (3.61±0.009E) while T4 (4.15±0.021A). It was also noted that with addition of moringa leaves powder the moisture content also decreased i.e., T0 (87.43±0.021A), while T4 (81.98±0.033D). Moreover, with addition of moringa leaves powder, anti-oxidant potential, total phenolics and DPPH radical scavenging activity was also improved. Above all, treatment T2 was found best as per sensorial perspectives. Current study concludes that moringa could be a very excellent fortification for yogurt manufacturing. More detailed studies are recommended that would discuss the addition of moringa leaves powder along with varied microbial culture.
Page(s):
6-6
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022