Muhammad Riaz
Department of Food Safety and Quality Management, Bahauddin Zakariya University, Multan, PakistanPublications
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Research Article
Development and characterization of a functional yogurt fortified with Moringa oleifera freeze dried extract powder
Author(s): 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 pr.. Read More»
DOI: 10.5281/zenodo.19624762