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ABSTRACT


Background Moringa oleifera leaf MOL is a good source of protein, antioxidant and minerals, making it a suitable functional ingredient for improving nutritional and organoleptical properties of food products. Moringa oleifera dried leaves were used in manufacture of soft white chesses with different ratios 1, 2 and 3, respectively. Materials and Methods Resultant cheese with best ratio was analyzed chemically and organoliptically fresh and during cold storage at for 2, 4 and 6 weeks. Results Results showed that 1 of Moringa oleifera dried leaves powder was a best ratio and a good appearance, body and texture and flavour. Chemically analysis showed that treatment 1 mol had higher acidity and lower pH than control fresh or during cold storage until 6 weeks. Total solids, total proteindry matter and fatdry matter took the same trend of acidity. Also, it had a higher content of soluble nitrogentotal nitrogen percent, total volatile fatty acids, tyrosine, tryptophan than control either fresh or during cold storage. Control had a higher whiteness than treatment and gradually decreased during cold storage. Change of colour in treatment may be due to increased of dietary fiber of Moringa oleifera. Conclusion Treatment had a highest content of glutamic acid, proline and leucine. Moringa leaves and resultants of white cheese had 17 amino acids.

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