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Physicochemical analysis of mango flavored yogurt supplemented with moringa oleifera leaf powder

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Abstract

The fermented foods are same as traditional food, in appearance and consumed as normal foods but have modified by the addition of certain pro & pre-biotics or fortification with the plant extract, which have specific physiological roles beyond just satisfying nutrition requirement. Fresh leaves of Moringa oleifera were collected from the field of Institutes of Agriculture Sciences, then dried and grounded. The proximate analysis of dried moringa leaf powder and milk was performed. In four different concentrations (0.5%, 1%, 1.5% and 2%) Moringa Oleifera leaf powder, was used for the production of fortified flavoured yogurt, while mango flavor and color was added to enhance its sensory characteristics. Physicochemical analysis (pH, acidity, ash, fat, protein, fiber, synersis, total solid content and moisture content) was done to check the yogurt nutritional profile and effect of moringa dried leaf powder on it. Sensory evaluation (body texture, appearance, color, taste, aroma, flavor and overall acceptability) is also done by expert panel of food scientist (n = 20) by using hedonic scale to check the acceptability and quality of product.To check the product shelf life stability, product is stored at 5 ± 1 ºC for 15 days and observed for its physicochemical changes and sensory attributes. The sample were analyzed for their stablity as fresh and during storage interval of 10th day and 15th day. Results shows that mango flavored yogurt supplemented with 1% Moringa Oleifera leaf powder has got the highest score in majority of the sensory attributes such as body and texture, flavor, taste and overall acceptability over the storage period of 15 days at 5 ± 1 °C. All treatment showed significantly different (p ≤ 0.05) result from each other. However, higher acidity%, total solids%, protein% and synersis value were observed, than control samples on 0 days (fresh), 10 days and 15 days storage, respectively. While all treatments have less pH and moisture content than control during fresh condition and over storage time of 15 days while fat content was nearly same in all treatments and control sample.

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The data generated or analysed during this study are included in this published article in supplimentory information files.

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Acknowledgements

We acknowlagde Dr.Amna saeed and Dr.Hafiz Roy Umair’s effort to provide help regarding proof reading and giving writting assitance for the article. The work described has not been published before (except in the form of an abstract, a published lecture or academic thesis) in any journal before and data transparency is maintained. It is not under consideration for publication elsewhere. Its submission to JFST publication has been approved by all authors.If accepted, it will not be published elsewhere in the same form, in English or in any other language, including electronically without the written consent of the copyright holder, and JFST will not be held legally responsible should there be any claims for compensation or dispute on authorship.

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This study was not funded by any organization.

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Authors and Affiliations

  1. Institute of Agricultural Sciences, University of the Punjab, Lahore, Pakistan

    Maryam Saeed & Shinawar Waseem Ali

  2. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

    Saniya Ramzan

Authors
  1. Maryam Saeed
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  2. Shinawar Waseem Ali
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  3. Saniya Ramzan
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Contributions

MS concieved and carried out the experiments and wrote the MS, while SWA concieved the idea, superviosed the research and helps in editting the manuscript.SR helps in statistical analysis of the resaerch data.

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Correspondence to Shinawar Waseem Ali.

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Saeed, M., Ali, S.W. & Ramzan, S. Physicochemical analysis of mango flavored yogurt supplemented with moringa oleifera leaf powder. J Food Sci Technol 58, 4805–4814 (2021). https://doi.org/10.1007/s13197-021-05146-w

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  • DOI: https://doi.org/10.1007/s13197-021-05146-w

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