The Importance of Using Moringa Oleifera Extract on the Quality and Nutritive Value of Yoghurt | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 8, Issue 6, June 2017, Page 237-241 PDF (246.6 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2017.38684 | ||||
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| Authors | ||||
| R. I. H. Al- Ahwal; A. E. Saleh; M. A. M. Moussa | ||||
| Dairy Res. Dept., Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric, Egypt. | ||||
| Abstract | ||||
| Yoghurt like products containing probiotic bacteria (B.bifidum B612; L. acidophilus La -5 and L.caseiol) either as a single or mixed culture were flavored with Moringa oleifera.The acceptability, antioxidant activity, some other properties of prepared products and the survival of probiotic strains were examined.Yoghurt like products flavored with Moringa oleifera at concentration of 2,4,6,8 and 10% (w/w) compared with control were examined. Results revealed that protein, ash, and antioxidant capacity were increased with the increase of the aqueous extract of Moringa oleifera dry leaves. The 2 and 4% (w/w) levels of the extract did not affect any of the sensory, texture and chemical parameters compared to control but it increased the antioxidant capacity by up to 40%. It could be concluded that Moringa oleifera could be used at 2 and 4% (w/w) in the preparation of made yoghurt-like, which resulted in an increase in the health benefits and the acceptability sensory attributes | ||||
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