DEVELOPMENT AND EVALUATION OF VALUE ADDED CONVENIENCE PRODUCTS FROM MORINGA (MORINGA OLIFERA) LEAVES
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Date
2021-10-30
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Banda University of Agriculture & Technology, Banda-210001, Uttar Pradesh, India
Abstract
Moringa leaves are nutritionally rich as it contain higher amount of protein, vitamin C and other micronutrients. The moringa leaves based value added product diversification can play important role in the increased consumption and utilization of the leaves. These diversified value added products from moringa leaves could help not only to alleviate malnutrition problems but also help to address micronutrient deficiency in Indian population. Ready-to-serve beverage, instant leaves powder and mixed jam are the value added convenience products identified for incorporation of moringa leaves for nutritional enrichment. Moringa leaves based RTS was developed with the blend of moringa leaves: Aonla: Aloe vera. The formulation of blend containing 60% Aonla+Aloe vera (70: 30) and 40% MLJ has highest overall acceptability score. The different formulations of moringa leaves, aonla and aloe vera blends were stored for six months and physicochemical attributes were studied during the storage period. TSS, acidity, total sugar and reducing sugar was found to be increased during the storage period, while pH, protein, ascorbic acid, non-reducing sugar and total phenol content observed to be decreased as the storage period progressed. Among the formulation of blended beverage, T3 (60% Aonla+Aloe vera and 40% MLJ) was found to be stable and also had good organoleptic score at the end of storage period. Effect of drying conditions on the physico-chemical properties of moringa leaf powder was also investigated. The samples with and without blanching pre-treatment were dried at different temperature (40°C, 50°C, 60°C). Moringa leaf powder prepared with pre-treatment 0.1% sodium bicarbonate and oven drying at 50°C for 3 hours was found to be best on the basis of nutritional qualities which contain 28.76% protein, total phenol 206.26 mg/100g and ascorbic acid 80.65 mg/100g. Mixed Jam was standardized with moringa leaf powder, wood apple and karonda fruit pulp. The formulation of blend containing 5% moringa leaf powder and 90% wood apple + karonda (40:60) has highest overall acceptability score. The different formulation of blended mixed jam was analyzed for their physico-chemical properties.
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PUSHPENDRA 2021. DEVELOPMENT AND EVALUATION OF VALUE ADDED CONVENIENCE PRODUCTS FROM MORINGA (MORINGA OLIFERA) LEAVES. M.Sc. Thesis. 92p.