Dr. S. V. PINTOPRIYANKKUMAR TULSIDAS DUDHREJIYA2019-03-302019-03-302017http://krishikosh.egranth.ac.in/handle/1/5810099987The 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.en-USnullThesis