Abstract:
Moringa yogurt is a new concept in dairy products line in Bangladesh. Various ingredient could
be added to yogurt in form of pulp to increase the nutritional quality and improve the textural
properties of yogurts. In this research, moringa is added sour yogurt was found nutritionally and
organoleptically superior than control. In addition, low amount of synersis was observed in fruit
yogurt samples than control sample. Moringa with sour yogurt was most preferred over other
yogurts. Therefore, Moringa Sour yogurt could be processed in Bangladesh and recommended to
the people of all ages. The foreign countries, Moringa Sour yogurt are very expensive. It's a
carefully cheer and taste. So if we try then new preparation in culture in our country. It has a
good market potential however, this particular pupation can also be market overseas especially
the American, Australian, & European processed food machine.
