Vol. 12, Special Issue 9 (2023)

Author(s):
Preksha Babel, Dr. Arun Kumar, Dr. Vishakha Singh, Dr. Kamalesh Kumar Meena and Dr. Nikita Wadhawan

Abstract:
The study aimed to enhance Shrikhand, a dairy dessert, with Moringa oleifera leaf extract. Shrikhand samples were developed with different aqueous Moringa extract concentrations @ 2%, 3%, 4% as T₁, T₂, T₃ respectively. T₀ was the control sample with no added Moringa extract. Evaluation of T₀, T₁, T₂ and T₃ encompassed physicochemical traits (Total solids, moisture, ash, protein, carbohydrates, sucrose, fat, titratable acidity, pH, colour index), sensory aspects (colour and appearance, body and taste, flavour and taste and overall acceptability), and microbiological factors (SPC, YMC, Coliform). T₃ obtained the highest scores for ash content, protein, titratable acidity, lightness value of colour index measurement and Standard Plate Count whereas it obtained reduced scores for carbohydrate content. T₃ also secured top scores for organoleptic evaluation signifying positive consumer perception. Successful 4% aqueous Moringa extract incorporation into Shrikhand augmented health benefits.