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Vol. 7, Issue 8 (2018)

Effect of moringa (Moringa oleifera) powder on quality of Shrikhand

Suraj Dubey, John David, Gyanendra Gupta and Ganesh Shukla
Shrikhand is a popular Indian dessert prepared by fermentation of milk. It has a semi-soft consistency and is sweetish in taste. Preparation of Moringa leaf powder Shrikhand was carried out by incorporating aqueous Moringa leaf powder @ 1%, 2% and 3% indicated as T1, T2 and T3 respectively. Chakka was made from milk standardized to 4.5% fat and 8.5% SNF, 2% inoculum and later on adding 25% sugar. where T0 being the control sample with no Moringa leaf powder-Experimental product was evaluated for various physico-chemical (percent Ash, Acidity, Carbohydrate, Total Solids, Fat, Moisture, Protein) organoleptic (Colour and Appearance, consistency, overall acceptability) and microbiological parameters (yeast & mould and standard plate count) Four treatments combination were replicated five times in the study. Cost of production (Rs. Per kilogram of finished product) for experimental sample were T1 (132.4), T2 (142.3), T3 (152.2) and that for control was T0 (122.5).
Pages: 217-222  |  851 Views  178 Downloads

The Pharma Innovation Journal
How to cite this article:
Suraj Dubey, John David, Gyanendra Gupta, Ganesh Shukla. Effect of moringa (<em>Moringa oleifera</em>) powder on quality of Shrikhand. Pharma Innovation 2018;7(8):217-222.
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