Development of functional buttermilk utilizing freeze-dried M. oleifera leaf powder

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dc.contributor.authorSaranya, V.
dc.contributor.authorPerasiriyan, V.
dc.contributor.authorNarayanan, Rita
dc.contributor.authorMangalagowri, A.
dc.contributor.authorSujatha, G.
dc.contributor.authorTANUVAS
dc.date.accessioned2023-03-23T09:05:55Z
dc.date.available2023-03-23T09:05:55Z
dc.date.issued2023
dc.descriptionTNV_TPI_2023_12(3)_1268-1270en_US
dc.description.abstractThe present investigation was aimed at formulating a fermented beverage with incorporation of freeze dried Moringa oleifera leaf powder (MLP) to develop therapeutic buttermilk. Buttermilk was prepared with four different concentrations of freeze dried Moringa oleifera leaf powder. Sensory characteristics of Moringa oleifera leaf powder-based buttermilk samples were also evaluated such as color and appearance, body and mouthfeel, flavor and overall acceptability level. The developed buttermilk with Moringa oleifera leaf powder showed significant changes in sensory properties. Samples with 0.5% Moringa oleifera leaf powder obtained the highest scores in the sensory evaluation. Moringa oleifera leaf powder at 0.5% level in buttermilk improved nutritive values and desirable sensory characteristics.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810195702
dc.keywordsMoringa oleifera leaf powder, chhash, buttermilk, fermented beverageen_US
dc.language.isoEnglishen_US
dc.pages1268-1270en_US
dc.publisherThe Pharma Innovation Journalen_US
dc.relation.ispartofseries;3
dc.subjectVeterinary Scienceen_US
dc.subjectDairy Scienceen_US
dc.titleDevelopment of functional buttermilk utilizing freeze-dried M. oleifera leaf powderen_US
dc.title.alternativeThe Pharma Innovation Journalen_US
dc.typeArticleen_US
dc.volume12en_US
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