Development of Moringa oleifera Incorporated Fortified Probiotic Curd

Abstract

Dahi is one of the most popular options of all ours global liked by all age groups. It has resoled health problem and also provides enough nutrition at a low cost to a large population. An experimentation planned to monitor the durability of certain dairy products was store temperatures (-4°C) within their shelf life and nutritive value. The culture added into MPP dahi sample and incubated to 38°C temperature. The Samples of fortified MPP dahi tested during 22 days. During experimentation stages, depending on the product, pH, and acidity value of the product, in addition to sensory analysis (taste, colour and body texture), along with microbiological safety, was investigated. The results be in view the products stored at 2°C appeared considerable acidity (decreases pH value), changed sensory evaluation properties, and had higher no. of aerobic bacteria, after 22 days, resulted in larger amount of whey separated, decrease viscosity, and decrease acidity. The physico-chemical and microbial attribute of moringa Dahi prepared by moringa pod powder and flavour A and B is showed in current study. It was prepared from standardized milk. Moringa pod powder added at different level 0.5%, 1.00%, 1.5% of milk. Various analysis parameters were analyzed by one way ANOVA to obtained optimum result prepared moringa Dahi was subjected to chemical and microbial analysis to evaluate the suitability of Dahi were sample carbohydrate (8.98%), protein (4.62%), fat (4.45%), TS (14.58), acidity (0.67%), pH (4.6) based on the result it was indicated that beneficial component of high protein is Dahi. Moringa powder made them more favorable choice for dairy technologist to develop Dahi especially for healthy food.