Development of unique buttermilk by incorporation of Moringa
Journal Title: Journal of Applied and Natural Science - Year 2017, Vol 9, Issue 1
Abstract
The present investigation was aimed at formulating a fermented beverage with incorporation of Moringa Pod Powder (MPP) to develop therapeutic buttermilk. Dahi (prepared from standardized milk) mesophilic/ thermophilic dahi culture. Optimisation of the product formulation was done by using Response Surface Methodolo-gy (RSM) with central composite rotatable design (CCRD) with varying levels of MPP, total milk solids (TMS) in but-termilk and acidity of dahi. It was found that 5.60 % TMS, 0.90 % acidity of dahi and 1.92 % MPP gave the most acceptable product with a desirability of 0.917 which is very high. From amongst various stabilizers, it was found that a blend of 0.04 % pectin and 0.015 % carrageenan most suitable and addition of salt, sugar and spices blend @ 0.5 %, 4.0 %, 0.5% respectively were most acceptable. The proximate chemical composition of Moringa Pod Buttermilk (MPBM) was 11.77 % total solids, 1.51 % protein, 1.84 % fat and 0.89 % ash. One serving size (300 g) of MPBM could be an "excellent source of calcium" having 21 % Daily Value (DV). The product could be labelled as "a good source of Vitamin A, calcium and iron" providing 10, 18 and 11 % DV respectively. MPBM was found to have consid-erable amount of Potassium and Vitamin C and fiber (9.0, 9.0 and 6.5 % DV respectively). The shelf-life of the prod-uct was 20 days under refrigeration (7±2⁰C). The developed product is rich in fiber and iron, that is conventionally deficient in milk and hence makes the developed product complete food.
Authors and Affiliations
Binjan K. Patel, Sunil M. Patel, Sunita V. Pinto
Keywords
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- EP ID EP286502
- DOI 10.31018/jans.v9i1.1216
- Views 57
- Downloads 0
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