Development of functional yogurt enriched with moringa leaf extract and honey

Abstract:

"Let food be thy medicine" a phrase attributed to Hippocrates captures the thinking behind functional dairy products that go beyond basic nutrition. This research developed a yogurt fortified with Moringa oleifera leaf extract and natural honey to combine probiotic, antioxidant, and prebiotic benefits in a single product. Six formulations varying in moringa extract (1%, 2%) and honey (3%, 5%) concentration were prepared using standard yogurt culture (L. bulgaricus + S. thermophilus) and evaluated for physicochemical, microbiological, sensory, and shelf-life characteristics at Rajasthan University of Veterinary and Animal Sciences, Bikaner. The formulation with 1% moringa extract + 3% honey scored highest in sensory evaluation (7.8/9), maintained viable LAB count above 10⁷ CFU/mL through 21 days at 4°C, and showed 2.3-fold higher DPPH radical scavenging activity than the control yogurt. Moringa at 2% depressed acceptance scores due to bitterness, but honey at 5% partially masked this off-flavour. The optimised formulation is recommended as a nutrient-dense functional food suitable for commercial dairy production.