Development, physicochemical, and sensory analysis of moringa oleifera l. powder added buffalo milk yoghurt with pharmacological potential

Yoghurt is a one of the commonly consumed nutritious dairy products, which lacks certain bioactive compounds that are present in abundance in many plants. While, a significant range of phytonutrients are present in the leaves of Moringa oleifera. Thus, the purpose of this work is to develop a functional yoghurt, which could promote the health of the consumers to its bioactive components. In the present work, the buffalo milk yoghurt supplemented with Moringa oleifera leaves powder [at 0% (T₀), 0.2% (T₁), 0.4% (T₂), 0.6% (T₃) and 0.8% (T₄)] was prepared to check the variations in the physicochemical, bioactive, and antioxidant properties, during 21 days of refrigerated storage. The results showed that the fat content was decreased from T₀ (4.42%), to T₄ (3.37%), and decreased from 4.40 to 4.38% during storage period of 21 days. The highest protein content was observed in T₄ (4.15%), while the lowest in T₀ (3.61%), and this protein content also deceased during storage. The moisture content was high in T₀ and lowest in T₄, while increased in all samples during the storage. The pH and total plate count decreased significantly from T₀ to T₄, whereas with the storage the pH decreased and total plate count was increased. A significant increase in the TPC, TFC and antioxidant activity of yoghurt samples was observed, with increasing the level of incorporation of Moringa oleifera leaves powder, as T₄ presented the highest values for these parameters. However, as storage days passed from 0 to 21, the TPC, TFC and antioxidant activity of all the samples was significantly decreased. Minerals analysis also revealed a significant increase in the Ca, K, Na, Fe and Zn content of the yoghurt, as a result of increasing the level of Moringa oleifera leaves powder, as T₄ was found to be having the highest amounts of these minerals. Current study concludes that Moringa oleifera leaves powder could be an excellent fortification ingredient for the development of functional yoghurt, which due to the presence of bioactive compounds could provide pharmacological benefits.