| Abstrakt: |
The increasing consumer demand for health-oriented dairy products has necessitated innovative food systems. This study investigates the fortification of yoghurt with various concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v) of Moringa pod pulp powder (MPP) and evaluates its physicochemical and in-vitro bio-functional properties, such as antioxidant, antidiabetic, and antihypertensive activities, during a 21-day storage period at 4 °C. Yoghurt fortified with 0.5% (w/v) MPP showed no significant sensory changes compared to the control, prompting its selection for further analysis. Fortified yoghurt exhibited no significant changes in most compositional parameters except for ash content. Furthermore, it demonstrated significantly higher water holding capacity, firmness, and consistency, and reduced syneresis compared to the control. However, no significant differences were observed in sensory score, acidity, pH, viscosity, and total lactic acid bacteria count. Fortification of yoghurt with MPP significantly increased total phenol and total flavonoid content, thereby enhancing its antioxidant, antidiabetic, and antihypertensive properties. Throughout the 21-day storage period, there were no significant changes noted in the composition and physicochemical properties of the yoghurt, and it retained the studied bio-functional properties. In conclusion, yoghurt fortified with MPP has the potential to be a multifunctional dairy product with beneficial implications for human health and physiology. [ABSTRACT FROM AUTHOR] |
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