Vol. 11, Special Issue 4 (2022)

Author(s):
L Vijay, N Karthikeyan, G Kumaresan and C Kathirvelan

Abstract:
This study was designed to develop functional Greek yoghurt by the incorporation of Moringa oleifera leaf powder as the source of all kind of vitamins, trace minerals and fiber content. The preliminary trials of functional Greek yoghurt was prepared by incorporating Moringa oleifera leaf powder at different levels viz.,0.5%, 1.0% 1.5%, 2 %, and 2.5 %. Based on the sensory evaluation, 1.5% Moringa oleifera leaf powder incorporation was adjudged as the acceptable level in functional Greek yoghurt and subjected to further studies. The overall acceptability scores for control yoghurt (PY) was 8.75±0.11 and the treatments viz., T1,T2 and T3 had secured a comparable score of 8.58±0.15, 8.33±0.11 and 8.25±0.11 respectively while T4 and T5 had secured the lowest scores of 7.50±0.13 and 6.92±0.15 respectively. Based on the sensory evaluation 1.5% of Moringa oleifera leaf powder was selected as the ideal inclusion level for developing functional Greek yoghurt without altering the any organoleptic properties of yoghurt.