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Utilization of Moringa Pod Powder as a Value Added Ingredient in LassiBy Ekta M. Mistry, Sunil M. Patel, Suneeta Pinto, Hiral M. Modha
Abstract: The present study was conducted to formulate a recipe and develop a method for manufacture of Moringa lassi containing Moringa pod powder (MPP) as a value added ingredient. Moringa lassi was prepared from dahi made from standardized milk (4.5% fat/9.5% MSNF). The effect of varying level of total milk solids in lassi (6 to 10% w/w of lassi), acidity of dahi (0.6 to 0.9% LA) and level of MPP (1.25 …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 1, 2018 · pp. 6–17 Read article →