STANDARDIZATION OF TECHNOLOGY FOR FROZEN YOGHURT FORTIFIED WITH MORINGA
Loading...
Date
2017
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
The present investigation was planned and conducted to arrive at a recipe and develop
a technology for the manufacture of frozen yoghurt containing Moringa. This
experiment was carried out in five phases viz. Phase I: Assessing the suitability of
selected parts of Moringa viz. leaf and pod in frozen yogurt; Phase II: Selection of the
most suitable method for manufacture of frozen yoghurt containing Moringa; Phase III:
Developing a tentative formulation for manufacture of frozen yoghurt containing
Moringa; Phase IV: Optimization of level of Moringa, stabilizer blend and mango pulp
for manufacture of frozen yoghurt using Response Surface Methodology; Phase V:
Evaluation of the developed product for its physico-chemical, microbiological, and
sensory attributes and assessing the cost effectiveness of the formulated product.
In Phase I, from amongst Moringa pod powder (MPP) and Moringa leaf powder (MLP),
it was found that MPP was more suitable for manufacture of frozen yoghurt containing
Moringa and was selected.
Description
Keywords
null