Quality of Nonfat Yoghurt Made from Skim Milk Powder Reconstituted in Aqueous Extract of Moringa Leaves | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 15, Issue 3, March 2024, Page 55-59 PDF (1.08 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2024.268384.1152 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
M. A. Ghanimah  1; M. Abouelnaga2; A. M. Asar3
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| 1Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt. | ||||
| 2Dairy Department, Faculty of Agriculture, Suez Canal University, 41522 Ismailia, Egypt. | ||||
| 3Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan, Egypt. | ||||
| Abstract | ||||
| Moringa leaves have well-known health and nutritional benefits. This work aimed to study the properties of nonfat yoghurt prepared from skim milk powder reconstituted in an aqueous extract of Moringa leaves (MLE). Three nonfat yoghurt treatments were manufactured from three concentrations of MLE 0.5, 1 and 1.5%, which were used to reconstitute skim milk powder (10%). The results showed that, compared with the control, MLE had no effect on the pH value, acidity% or protein content, but increased the TS, ash and mineral contents (Ca, K, Mg and Fe) in nonfat yoghurt treatments. Nonfat yoghurt made with MLE showed higher antioxidant activity (%) than the control. The curd tension and viscosity of the control were higher than those of the applied treatments, but the nonfat yoghurt with MLE exhibited the lowest syneresis compared with the control. Nonfat yoghurt made with MLE at concentrations of 0.5 and 1% was organoleptically acceptable, but treatment with 1.5% MLE had the lowest sensory properties. | ||||
| Keywords | ||||
| Extract of Moringa leaves; Nonfat yoghurt; Composition; Quality | ||||
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