Developing a Drumstick (Moringa Oleifera) Incorporated Functional Drinking Yoghurt
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Date
2014-07-04
Authors
Weerasinghe, L. T. K.
Madhujith, T.
Sarananda, K. H.
Journal Title
Journal ISSN
Volume Title
Publisher
University of Peradeniya , Sri Lanka
Abstract
Moringa oleifera leaves have been reported to be a rich source of β-carotene, protein,
vitamin C, calcium and potassium. In addition, it is reported that Moringa leaves possess
bioactives that bring about a myriad of health benefits. Incorporating Moringa into yoghurt
can increase the health benefits. Moringa oleifera leaf samples, sugar and gelatin were
obtained from local market. Liquid milk was purchased from University of Peradeniya and the
starter culture was obtained from Veterinary Research Institute (VRI), Gannoruwa. Moringa
leaf powder (DMLP) was prepared by drying, grinding and sieving of Moringa leaves. The
particle size of DMLP was less than 125 μm. Set yoghurt was prepared incorporating varying
quantities of DMLP [0.5, 1, 2 and 4%, (w/w)] to the yoghurt mixture. Stirred yoghurt was
prepared following the same procedure with the exception of adding extra sugar or water. The
so prepared set and drinking yoghurt samples were evaluated for sensory attributes to select
the best concentration of DMLP for drinking and stirred yoghurts. According to the paired
preference test, drinking yoghurt containing 1% DMLP was the most preferred yoghurt
formulation, thus set yoghurt was dropped from the rest of the study. It was observed that 1%
DMLP was the most preferred formulation for drinking yoghurt. Furthermore, the selection of
the best flavouring agent for set and drinking yoghurts was also carried out through the sensory
analysis. Mango flavour was the most preferred flavouring agent for 1% DMLP added drinking
yoghurt. Proximate analysis of the best set and drinking yoghurts was performed following
standard AOAC methods. Proximate analysis revealed that drinking yoghurt containing 1%
DMLP contained 74.28 ± 0.03% moisture, 25.72 ± 0.03% dry matter, 3.91 ± 0.655% ash (on
dry weight basis) and 1066.91 mg/100g ± 28.39 calcium. The titratable acidity, TSS and pH
of yoghurt were 0.82 ± 0.010%, 21.97 ± 0.06% and 4.60 ± 0.01, respectively. It is concluded
that Moringa dry leaf powder, which carries many bioactive properties can be incorporated
into drinking yoghurt without affecting the sensory attributes.
Description
Keywords
Food , Nutrition and Livestock , Drumstick , Moringa oleifera , Drinking yoghurt
Citation
Proceedings of the Peradeniya University International Research Sessions (iPURSE 2014) ,Vol. 18, July 4 & 5, 2014, University of peradeniya, Sri lanka, pp. 221