Vol. 12, Issue 3 (2023)

Author(s):
Dr. GG Kavitha Shree, Dr. B Karpagavalli, Dr. S Arokiamary and Dr. J Thilagam

Abstract:
Moringa flowers contain many medicinal properties. The objective of this study was to assess the potential use of Moringa flower (M. oleifera) as functional ingredients in instant dessert to enhance the nutritional quality, storage stability and acceptability of unique food products. Three instant dessert mixes from fresh Moringa oleifera flowers were standardized and then the formulated dessert was fixed for further upscaling. For initial range-finding trials, moringa flowers were added in amounts ranging from 6 g to 25 g fresh weight (FW) for every 30 g raw weight (RW) of dessert mix (i.e. one serving of each product). Final evaluations were performed on product containing 20 g FW of blanched moringa flowers for every 30 g RW of instant dessert mix in each. All trials Moringa flowers (T1:T2:T3) were done. T1 sample with moringa flowers had good sensory attribute than the pod and leaves for instant dessert product. The product provided energy (200 Kcal), protein (10 g), calcium (140 mg), Vitamin C (48 mg), iron (1.9 mg) and β-carotene (3911 µg). Results indicated that in spite of traces of nutrient losses, there is enough β-carotene and iron retained in dessert mix which will help in the eradication of several micronutrient deficiencies.