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

Authors

  • Ekta M. Mistry Professor Dairy Technology Department Anand Agricultural University Gujarat, India
  • Sunil M. Patel
  • Suneeta Pinto
  • Hiral M. Modha

DOI:

https://doi.org/10.37591/rrjodst.v7i1.543

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.

Author Biography

  • Ekta M. Mistry, Professor Dairy Technology Department Anand Agricultural University Gujarat, India

    Professor, 

    Dairy Technology Department

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Published

2018-06-01

Issue

Vol. 7 No. 1 (2018)

Section

Research Article

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