Evaluating Moringa (Moringa oleifera) as a valued ingredient in frozen yoghurt

This study was aimed to develop a functional frozen yoghurt with incorporation of the Moringa pod powder (MPP). Frozen yoghurt was prepared using indirect acidification method. Optimization of the product formulation was done by Response Surface Methodology (RSM) with central composite rotatable design (CCRD) at different levels of MPP, stabilizers and mango pulp. The composition of yoghurt mix was 2% milk fat, 12.5% MSNF, 14.0% sucrose and 4.0% corn syrup solids. Based on the results obtained in RSM, it was found that 1.49% MPP, 0.86% stabilizer blend and 14% mango pulp gave the most acceptable product with respect to sensory analysis. With respect to proximate chemical composition, frozen yoghurt with Moringa contained 33% total solids, 1.8% fat, 3.9% protein, and 0.8% ash. This product can be labeled as “excellent source of Vitamin C” having 21% daily value (DV) and “good source of calcium” having 13.96% DV of these nutrients. It also contained appreciable amounts of potassium, about 246.39 mg/100g moringa frozen yoghurt mix. Results of the study reveals that an, acceptable quality of frozen yoghurt with enhanced nutritive value can be prepared with Moringa.