Influence of stabilizers on quality of frozen yoghurt containing Moringa

Present research was conducted to select a suitable flavoring ingredient and stabilizer blend for preparting frozen yoghurt containing Moringa. Frozen yoghurt containing 2% milk fat and 12.5% milk solid not fat (MSNF) was prepared using indirect acidification method by incorporation of 2.0% Moringa pod powder (w/w of mix). Among the different flavouring ingredients tested viz. pineapple, mango and date; mango pulp was found most compatible with Moringa when added up to 14% (w/w of mix) on the basis of sensory evaluation. Stabilizer blend containing 0.08% guar gum; 0.12% pectin; 0.5% WPC with 0.16% glycerolmonostearate resulted in the most acceptable product. The product contains good levels of fibre, potassium, calcium and Vitamin C as compared to control (frozen yoghurt without Moringa).