Development, Optimization and Evaluation of Physicochemical, Functional, Antioxidant and Sensory Properties of Moringa (Moringa oleifera) Herbal Functional Lassi

Moringa leaf powder can be utilized for the preparation of a value-added functional lassi. Incorporation of Moringa powder improved the functional characteristics of lassi, particularly total phenolic content, total flavonoid content and antioxidant activity.             Increasing levels of Moringa leaf powder resulted in an increase in protein, ash, total solids and antioxidant-related parameters. However, higher incorporation levels adversely affected colour, flavour and taste and consequently reduced overall sensory acceptability.             Among the tested treatments, T1 containing 0.20 per cent Moringa leaf powder showed the best balance between functional enrichment and sensory acceptability in the illustrative dataset. T3 (0.40%) may also be considered for further optimization because it provides greater functional enrichment while retaining comparatively good sensory scores.             Thus, Moringa functional lassi has potential as an innovative value-added fermented dairy beverage. Further studies should confirm the optimum level through actual laboratory analysis, statistical testing and storage evaluation.

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