Development of method for manufacture of lassi fortified with moringa leaf

Abstract

Lassi is among one of the most widely consumed fermented milk product in India. The present study was planned to develop a technology for manufacture of Moringa lassi containing Moringa leaf powder (MLP) as a value added ingredient. Moringa lassi was prepared from dahi made from standardized milk (4.5% fat/ 9.5% MSNF). Addition of MLP before fermentation resulted in a product with very harsh flavour and uneven body and texture with excessive whey separation. Therefore, MLP (dissolved in water and heated to 90 C for 1 min. for proper blending) was added directly into the lassi along with other flavouring ingredients viz. sugar, salt, spice mixture and stabilizer blend.  The effects 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 MLP (0.5 to 1.0 % w/w of lassi) and their interactions on physico-chemical and sensory parameters of the product were assessed using Respose Surface Methodology. Based on surface responses, the optimal levels were: 8.0 % TMS in lassi, 0.77 % LA acidity of dahi and 0.7 % MLP. The standardized product was found to be an "excellent source of calcium" providing 23 % DV and “good source of iron and Vitamin C and protein†providing 10 % and 11 % and 11 % DV respectively. These nutrients could be supplied by one serving size (250 g) of Moringa lassi. However the product was found to contain very low amount of fibre (0.2 % DV).