Abstract
Fermented dairy products are considered functional foods, because they have many beneficial effects on human health. Yoghurt is a popular fermented product worldwide. Can yoghurt be innovated by adding ingredients that can improve the quality of the diet, Moringa oleifera (moringa). Leaves have high percentage of nutrient and bioactive compounds. These compounds are proteins, carbohydrates, calcium, phosphorus, potassium, iron, vitamins, beta carotene and other bioactive compounds which are essential for preventer anticancer, antiulcer, antimicrobial, antioxidant and some of therapeutic properties. Various studies have concluded that moringa can be used in food products as a functional ingredient. Different ratios of Moringa oleifera leaves powder extract with ethanol 80 % or water (1, 3 and 5%) were used in preparation of drinking yoghurt and coded respectively as MAE1, MAE2 and MAE3 for alcohol extract and MWE1, MWE2 and MWE3 for water extract. Result showed that MAE2, MAE3 and MWE1 They were the best choice for all sensory attributes and received the highest mean ranking and had the greatest performance for general acceptability in contrast with other treatments. Addition of moringa leaves extract can increase the nutritional and therapeutic properties of the prepared drinking yoghrt. Control has lower total lactic acid bacteria but can increase in addition 5% moringa leaves alcohol extract (MAE3).
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