Saranya, V.Perasiriyan, V.Narayanan, RitaMangalagowri, A.Sujatha, G.TANUVAS2023-03-232023-03-232023https://krishikosh.egranth.ac.in/handle/1/5810195702TNV_TPI_2023_12(3)_1268-1270The 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.EnglishVeterinary ScienceDairy ScienceArticle