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

Abstract

Background: Herbs are abundantly grown throughout India's numerous states, which encourages the development of herbs-infused products that provide health advantages in addition to flavour and taste for functional dairy products. Hence, the present study was undertaken to develop functional chhana spread by using moringa leaves extractions as a source of antioxidants and phenolics. Methods: The chhana spread was formulated with moringa leaves extractions at different incorporation levels of 4%, 6%, and 8% and compared with control. The developed moringa chhana spread was investigated for its sensory characteristics, physico-chemical, antioxidant and phenolic properties. Result: The moringa leaves extraction 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 extraction 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 extraction 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.