Effect of moringa (Moringa oleifera) pulp incorporation on chemical composition and microbial parameters of fresh shrikhand

Abstract

Shrikhand is a semi-solid, sweetish-sour fermented milk product. Shrikhand is rich in fat, protein and carbohydrates, but poor in fiber, iron, vitamin C. Moringa pods are reported to be good sources of fiber, vitamins and minerals, particularly vitamin C, iron, potassium, sulphur and all essential amino acids The present investigation was planned with the objective to add value for Shrikhand by blending Moringa (Moringa oleifera) pulp. A control (T0) and 4 lots of Moringa pulp blended Shrikhand samples (T1, T2, T3 and T4) were prepared. The developed fresh Shrikhand samples were evaluated for its chemical and microbial parameters. Moringa pulp blending had significant (p<0.05) effect on chemical composition of fresh Shrikhand samples, except carbohydrate content. Moringa pulp blending had non-significant (p<0.05) effect on the total plate count ranged from 4.11 log cfu/g (T0) to 4.05 log cfu/g (T4), yeast and mould and coliforms count were absent.