Abstract

  Moringa oleifera leaves is fill with a pack of nutrients therefore, this study was carried out in order to enrich the nutritional value of traditional yoghurt. The powdered leaves of Moringa oleifera were analyzed for moisture content, vitamin C, protein, ash and fat content and the result was found to be 7.34 ± 0.04%, 17.24 ± 0.10 mg/100g, 25.89 ± 1.42%, 9.67 ± 0.40% and 2.1 ± 0.2% respectively and mesh size was 140 µm. From the sensory analysis the product having 0.5% Moringa oleifera leaves powder incorporated yoghurt was chosen for further analysis as it showed comparable result with control yoghurt. The chemical analysis of moringa incorporated yoghurt showed that fat, lactose, protein, total solid, acidity, calcium and pH were 2.9 ± 0.11%, 3.71 ± 0.02, 4.51 ± 0.09%, 22.18 ± 0.19%, 0.82 ± 0.02, 356.83 ± 10.19 (mg/100g) and 4.3 ± 0.02 whereas that of control yoghurt were found to be 2.76 ± 0.07%, 3.86 ± 0.03, 3.7 ± 0.4%, 19.90 ± 0.28%, 0.69 ± 0.01, 244.67 ± 10.19 (mg/100g) and 4.5 ± 0.01 respectively.

  The fresh yoghurt was found to contain no any coliform, yeast and mold count. Setting time and syneresis for moringa leaves incorporated yoghurt (0.5%) i.e. sample A was found 270 minutes and 34.05 ± 1.30%, respectively whereas setting time for control sample i.e. Sample E was 300 minutes and syneresis was 22.43 ± 2.12%. Acidity was continuously observed in the interval of 30 minutes till the yoghurt sets which showed rapid increase in acidity in Moringa oleifera incorporated yoghurt than that of control yoghurt. Acidity rose from 0.69 to 1.14 in control yoghurt and for Moringa oleifera incorporated yoghurt it rose from 0.82 to 1.40 during 12 days storage period. The total plate count of the yoghurt decreased during the storage period of 12 days from 1.20 × 10⁹ cfu/ml to 1.1 × 10³ cfu/ml for Sample A and from 1.76 × 10⁹ cfu/ml to 4.4 × 10³ cfu/ml for Sample E i.e. control yoghurt.

Keywords: Moringa oleifera; Syneresis; Incorporated Yoghurt; Chemical Analysis; Sensory Analysis

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Citation

Citation: Sanjaya Karki., et al. “Preparation and Quality Evaluation of Yogurt by Incorporation with Moringa oleifera Leaves Powder".Acta Scientific Nutritional Health 4.11 (2020): 02-08.

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Copyright: © 2020 Sanjaya Karki., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.