Year: 2026 | Month: April | Volume: 13 | Issue: 4 | Pages: 201-206
DOI: https://doi.org/10.52403/ijrr.20260419
Development of Non-Dairy Butter from Moringa Oleifera Seeds as a Fat Replacer
Revathi S1, Dr. Simmi Jain2, Habeesha begam I3, Haripriya R4
1,3,4 M.SC Food Technology and Management, 2Associate Professor and head, Department of Food Science
M.O.P Vaishnav College for Women, Chennai, India.
Corresponding Author: Dr. Simmi Jain
ABSTRACT
This study aimed to develop a nutritionally enriched non-dairy butter using cold-pressed Moringa oleifera seed oil blended with cold- pressed coconut oil and food grade beeswax, and to evaluate its application in baked products. Three oil extraction methods (Roasting & boiling, Sedimentation and Cold pressed) were comparatively assessed. Among these, the cold- pressing method yielded higher oil recovery (35-40%), exhibited superior oxidative stability and produced oil with a distinct golden yellow colour. Based on these findings, three butter formulations were prepared using different ratios of moringa seed oil to coconut oil: V1(45:50), V2 (65:30), V3 (85:10) each incorporating 5% (w/w) of edible beeswax as a structuring agent. The developed formulations were subjected to proximate analysis, Vitamin estimation, Mineral analysis, and antioxidant activity evaluation. Among the variations, V3(85:10) demonstrated the most favourable nutritional and functional characteristics. It contained Protein (1.0025grams), Fat (96.5519), Vitamin C (147.3mg), Vitamin A (15.8 iu), Iron (12.8 mg), and exhibited (68.6%) antioxidant activity, while Carbohydrate and sodium were detected. Based on its superior nutritional profile, V3(85:10) was selected for incorporation into Chocolate muffins. The evaluation conducted by 10 semi-trained panellist using a 5 point hedonic scale. The sensory scores revealed that the Choco muffins prepared using V3 had a higher acceptability with taste (4.5±0.3), mouthfeel (4.4±0.3) and overall acceptability (4.4± 0.3) than the Standard Choco muffin. The results indicate that the formulated non-dairy butter can serve as a functional alternative to conventional dairy butter in bakery applications.
Keywords: Moringa oleifera seed oil, Coconut oil, Non-dairy butter, Antioxidant, Chocolate muffin
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