Development of unique buttermilk by incorporation of Moringa

Abstract

The present investigation was aimed at formulating a fermented beverage with incorporation of Moringa Pod Powder (MPP) to develop therapeutic buttermilk. Dahi (prepared from standardized milk) mesophilic/ thermophilic dahi culture. Optimisation of the product formulation was done by using Response Surface Methodolo-gy (RSM) with central composite rotatable design (CCRD) with varying levels of MPP, total milk solids (TMS) in but-termilk and acidity of dahi. It was found that 5.60 % TMS, 0.90 % acidity of dahi and 1.92 % MPP gave the most acceptable product with a desirability of 0.917 which is very high. From amongst various stabilizers, it was found that a blend of 0.04 % pectin and 0.015 % carrageenan most suitable and addition of salt, sugar and spices blend @ 0.5 %, 4.0 %, 0.5% respectively were most acceptable. The proximate chemical composition of Moringa Pod Buttermilk (MPBM) was 11.77 % total solids, 1.51 % protein, 1.84 % fat and 0.89 % ash. One serving size (300 g) of MPBM could be an "excellent source of calcium" having 21 % Daily Value (DV). The product could be labelled as "a good source of Vitamin A, calcium and iron" providing 10, 18 and 11 % DV respectively. MPBM was found to have consid-erable amount of Potassium and Vitamin C and fiber (9.0, 9.0 and 6.5 % DV respectively). The shelf-life of the prod-uct was 20 days under refrigeration (7±2?C). The developed product is rich in fiber and iron, that is conventionally deficient in milk and hence makes the developed product complete food.