Development and characterization of a functional yogurt fortified with Moringa oleifera freeze dried extract powder

Abstract

Maryam Saeed, Shinawar Waseem Ali*, Muhammad Rizwan Tariq, Mateen Ahmad, Muzzamal Ahmed Muzzafar, Kainat Ashfaq, Muhammad Riaz, Aftab Ahmad, Hafiz Roy Umair and Qurban Ali

Background: Moringa oleifera demonstrates substantial potential as a valuable ingredient in the food industry due to its nutrient- dense composition, including high protein levels, vitamins, and minerals. This study analyzed Moringa Freeze Dried Extract Powder (MFDP) fortified yogurt for its composition, benefits, quality, and sensory characteristics. Notably, incorporating MFDP into yogurt offers a promising functional food approach to support glycemic control and overall metabolic health.

Materials and methods: The MFDP was incorporated into yogurt in four different concentration 0.5% (T₁), 1% (T₂), 1.5% (T₃), and 2% (T₄) and observed for its quality and functional properties over a 15-day storage period at 4 ± 1ºC. The study assessed nutritional, physicochemical properties, antioxidant potential, alpha amylase inhibition activity, and microstructural characteristics of yogurt. Additionally, the study assessed the viability of yogurt starter culture Streptococcus thermophilus and Lactobacillus bulgaricus across all treatment groups to determine the impact of MFDP on microbial growth survival.

Results and discussion: Results demonstrated that MFDP yogurt maintained the stability of bioactive compounds, with notable levels of vitamin C (8.54-8.60 mg/g), total phenols (18.13-28.13 mg GAE/g), and total flavonoids (17.52-28.52 mg RE/100 g). The MFDP fortified yogurt showed significantly (p<0.05) decreased pH (4.26-4.17) and moisture (82.16-77.3%), while increasing acidity (1.08-1.13 %) and decreasing syneresis (1.45-1.30 ml) in fortified samples. Moreover, MFDP improved the color scores of the yogurt sample, i.e., a* (-7.99 to -12.48), b* (9.4-11.20), and L (85.19-80.69). The anti-diabetic, anti-oxidative potential was evidenced by increased α-amylase activity (44.80-83.35%). Sensory evaluation indicated enhanced aroma and smoother texture in yogurt with 1.5% (T₃) MFDP concentration. Importantly it also contributed additional essential minerals-such as calcium, iron and potassium, not inherently abundant in conventional yogurt, and their concentrations remained significant after fortification. Furthermore, starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus), viability remained stable across treatments, with no adverse effect on fermentation. Microstructural analysis revealed slightly larger particles and smaller pores in fortified yogurt compared to the control. This study underscores Moringa’s promise as a functional ingredient in yogurt, with potential health benefits, particularly for diabetes management and overall well-being.

Conclusion: MFDP-fortified yogurt, particularly at 1.5% concentration, enhances nutritional value, antioxidant activity, and sensory quality while maintaining microbial stability, making it a promising functional food for supporting metabolic health and glycemic control.