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Utilization of Freeze-dried Moringa oleifera Leaves Powder in Production of Paneer

Author: Saranya V., Perasiriyan V., Rita Narayanan, Mangala Gowri A. and Sujatha G.

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Abstract

Dairy products are known for their positive health benefits and are consumed all over the world. The supplementation of plant powder as sources of beneficial nutritional components to food has recently gained a lot of interest. Minerals and phenolic compounds, which are beneficial components, are very low in milk and fermented foods. Moringa oleifera is rich in polyphenols and flavonoid compounds. Its inclusion in milk could be an excellent method to improve the nutritional value of dairy products. The present investigation was aimed to formulate paneer with different concentrations of freeze dried Moringa oleifera leaf powder (MLP). Formulations were: control MP0, 0.5% MP1, 1% MP2, 1.5% MP3 and 2% MP4. On the basis of the study, it is concluded that MP2 (1% MLP) had gained higher nutritional value and better sensory acceptance than control. However, sensory acceptance was significantly modified after the incorporation of freeze dried Moringa oleifera leaf powder in product formulation.

Keywords

Moringa oleifera leaf powder, paneer, sensory properties, freeze drying, nutritional value

Conclusion

A method was standardized for manufacture of paneer containing freeze dried M. oleifera leaf powder as an ingredient. It makes it a complete food as paneer is naturally devoid of vitamin C, iron and dietary fibre like milk and milk products. M. oleifera leaf powder being a good source of iron and dietary fibre can be utilized in paneer. So, the developed product exhibited significant (p>0.05) sensory scores in paneer. The result revealed the possible application of Moringa leaf powder (1%) as a natural source of anti-oxidant property in development of dairy products with potential health benefits.

References

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How to cite this article

Saranya V., Perasiriyan V., Rita Narayanan, Mangala Gowri A. and Sujatha G. (2023). Utilization of Freeze-dried Moringa oleifera Leaves Powder in Production of Paneer. Biological Forum – An International Journal, 15(2): 1162-1166.