Evaluating Moringa (Moringa oleifera) as a valued ingredient in frozen yoghurt

Autor:	S.C. Parmar, Suneeta Pinto, H. M. Modha, P.T. Dudhrejiya
Rok vydání:	2018
Předmět:	Guar gum Pulp (paper) Organic Chemistry food and beverages Plant Science Proximate engineering.material Total dissolved solids Sensory analysis Moringa Ingredient Drug Discovery engineering Food science Response surface methodology
Zdroj:	Medicinal Plants - International Journal of Phytomedicines and Related Industries. 10:176
ISSN:	0975-6892 0975-4261
DOI:	10.5958/0975-6892.2018.00029.1
Popis:	This study was aimed to develop a functional frozen yoghurt with incorporation of the Moringa pod powder (MPP). Frozen yoghurt was prepared using indirect acidification method. Optimization of the product formulation was done by Response Surface Methodology (RSM) with central composite rotatable design (CCRD) at different levels of MPP, stabilizers and mango pulp. The composition of yoghurt mix was 2% milk fat, 12.5% MSNF, 14.0% sucrose and 4.0% corn syrup solids. Based on the results obtained in RSM, it was found that 1.49% MPP, 0.86% stabilizer blend and 14% mango pulp gave the most acceptable product with respect to sensory analysis. With respect to proximate chemical composition, frozen yoghurt with Moringa contained 33% total solids, 1.8% fat, 3.9% protein, and 0.8% ash. This product can be labeled as “excellent source of Vitamin C” having 21% daily value (DV) and “good source of calcium” having 13.96% DV of these nutrients. It also contained appreciable amounts of potassium, about 246.39 mg/100g moringa frozen yoghurt mix. Results of the study reveals that an, acceptable quality of frozen yoghurt with enhanced nutritive value can be prepared with Moringa.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5c2f5b0f95a5bcd9d96dde678b314022 https://doi.org/10.5958/0975-6892.2018.00029.1 Zobrazit plný text záznamu