Development of Chhana Spread by Incorporating Moringa (Moringa oleifera L.) Leaves Extract as a Source of Antioxidants and Phenolics

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dc.contributor.authorSingh B.
dc.contributor.authorYadav M.P.S.
dc.contributor.authorYadav P.
dc.contributor.authorPrakash V.
dc.contributor.authorRai D.C.
dc.contributor.authorRathaur A.
dc.date.accessioned2025-01-13T07:06:12Z
dc.date.available2025-01-13T07:06:12Z
dc.date.issued2024
dc.description.abstractBackground: Herbs are abundantly grown throughout India in all the states, which encourages the development of herbs incorporated products that provide health advantages in addition to flavour and taste to functional dairy products. Hence, the present study was undertaken to develop functional chhana spread by incorporating moringa leaves extract as a source of antioxidants and phenolics. Methods: The chhana spread was formulated with incorporation of moringa leaves extract at different incorporation levels of 4%, 6% and 8% levels. The developed moringa chhana spread was investigated for its sensory characteristics, physico-chemical, antioxidant and phenolic properties against control. Result: The moringa leaves extract with 6% incorporation level in chhana showed higher overall acceptability than others. Among the physico-chemical properties, there were no significant differences in moisture and lactose percentage between control and treated groups. As extract levels in the chhana increased, protein, fat and ash percentages were significantly increased. Antioxidants and phenolic contents were found significantly higher in 8% of moringa leaves extract group and lowest was found in control group. Consequently, moringa leaves extract could be used as a natural antioxidant and phenolic ingredient to develop a novel chhana spread. � 2024 Agricultural Research Communication Centre. All rights reserved.
dc.identifier.doi10.18805/ajdfr.DR-2082
dc.identifier.issn9714456
dc.identifier.urihttps://dl.bhu.ac.in/ir/handle/123456789/2212
dc.language.isoen
dc.publisherAgricultural Research Communication Centre
dc.subjectAntioxidant activity
dc.subjectChhana spread
dc.subjectMoringa leaves extract
dc.subjectPhenolic content
dc.titleDevelopment of Chhana Spread by Incorporating Moringa (Moringa oleifera L.) Leaves Extract as a Source of Antioxidants and Phenolics
dc.typeArticle
journal.titleAsian Journal of Dairy and Food Research
journalvolume.identifier.volume43

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