Utilization of Moringa Pod Powder as a Value Added Ingredient in Lassi

Abstract

The present study was conducted to formulate a recipe and develop a method for manufacture of Moringa lassi containing Moringa pod powder (MPP) as a value added ingredient. Moringa lassi was prepared from dahi made from standardized milk (4.5% fat/9.5% MSNF). The effect of varying level of total milk solids in lassi (6 to 10% w/w of lassi), acidity of dahi (0.6 to 0.9% LA) and level of MPP (1.25 to 2.00% w/w of lassi) and their interactions on physico-chemical and sensory parameters of the product were assessed using Response Surface Methodology. Based on surface responses, the optimal levels were: 10.0% TMS in lassi, 0.8% LA acidity of dahi and 1.63% MPP. Using the optimized levels, the developed product was found to be an "excellent source of calcium" providing 25% DV and “good source of iron and potassium and protein” providing 12, 10 and 10% DV respectively. Moreover, the product was found to contain considerable amount of Vitamin C (7% DV) and fibre (5% DV). These nutrients could be supplied by one serving size (250 g) of Moringa lassi.

Keywords: Moringa, drumstick pod, lassi, dahi, iron, calcium, potassium

Cite this Article

Mistry Ekta M, Patel Sunil M, Suneeta Pinto et al. Utilization of Moringa Pod Powder as a Value Added Ingredient in Lassi. Research & Reviews: Journal of Dairy Science and Technology. 2018; 7(1): 6–17p.