Calcium enriched herbal ice cream was developed using calcium gluconate (CG) as calcium source, Bacopa monniera whole plant extract (BME) is an herb containing saponins. Ice cream was prepared by incorporating CG and BME together. Preliminarily the range of CG and BME levels were fixed as 50-250 mg/100 mL and 10-50 mg/100 mL of ice cream mix respectively. Response surface methodology (RSM) was used to optimize the levels of two ingredients (CG and BME). Central Composite Rotatable Design using two variables and five responses comprising of sensory attributes was used for computation of optimized solution. All the responses fitted well into quadratic equation with R 2 [ 0.60. The optimum levels of CG and BME are 217.34 mg/100 mL and 10 mg/ 100 mL for preparation of experimental ice cream. RSM recommended with 87% acceptability for the optimum levels of CG and BME. Product is prepared with optimized solution and subjected to sensory evaluation. Keywords Calcium gluconate Á Bacopa monniera extract Á RSM Á CCRD Á Optimum levels Á Sensory analysis Abbreviations CG Calcium gluconate BM Bacopa monniera BME Bacopa monniera whole plant extract RSM Response surface methodology CCRD Central composite rotary design SNF Solid non fat
Background and Aim: Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the whiteness of milk.
Materials and Methods: Milk was subjected to boiling and ultrasonication treatments. Then, the micellar casein size and the whiteness of the milk were evaluated using L-Value- intensity of whiteness and the radical scavenging capacity of the milk was evaluated using 1,1-diphenyl-2-picrylhydrazyl method.
Results: The radical scavenging activity of the milk was found to be reduced during the different processing treatments, but this decrease was non-significant for the ultrasonication treatment (p>0.05). However, a significant reduction in radical scavenging activity (p<0.05) was observed for the boiled milk. Micellar casein size reduction was observed after both treatments, and boiling had a significant effect (p<0.05) on the micellar casein particle size. We found that the whiteness of skim milk was significantly decreased after boiling treatment, but was not significantly decreased after ultrasonication. Ultrasonication had a non-significant effect on the whiteness of ultrasonicated milk which was observed.
Conclusion: Ultrasonicated milk had a very non-significant effect on the antioxidant activity (radical scavenging activity) of milk, whereas the effect of boiling was significant. Ultrasonication treatment increases the shelf-life of milk while retaining its bioactive properties.
The experiment was conducted to study the effect of optimized preservative formulation (combination of bronopol TM and kathon TM ) on compositional and physico-chemical parameters of milk. The optimized formulation was added at the rate of 0.6% in milk samples and effect was observed on estimation of fat, protein, lactose and ash content during storage at 37 o C. For comparison, the legally permitted preservative (by Food Safety and Standard Authority of India, 2011) formalin was also added at the rate of 0.4% in milk samples. There was no significant effect of optimized formulation on estimation of fat and lactose content for 45 days and total solid (TS), ash and protein content for 90 days. However, on addition of formalin, the fat and lactose values of milk decreased after 15 days of storage and no significant effect was observed on TS, ash, protein content for 90 days and lactose content for 60 days.
Milk is an excellent source of dietary antioxidants, however, the antioxidants activity of different species of milk varies significantly. Sheep milk’s compositional and functional properties are one of the untapped areas for Indian researchers. This present study evaluated and compared the antioxidant potential of Patanwadi breed sheep milk over cow milk. The protein, fat, and lactose content of Patanwadi breed sheep milk was significantly higher than cow’s milk. Different anti-oxidant assays confirmed that the antioxidant activity of sheep milk was superior to cow milk. The present study supports that Patanwadi breed sheep could be a potential source of dietary antioxidants. Therefore, more scientific studies are required to develop sheep milk functional dairy products, and thereof optimized process parameters for sheep milk dairy products in Indian conditions.
Natural antioxidants have positive effects on human well-being and various conditions of disease, such as cardiovascular diseases, neurodegenerative diseases, diabetes and cancer. They have been attributed to several of their biological activity to scavenge reactionary oxygen species (ROS) with oxidative stress. Herbs and spices are the rich source of natural antioxidants. They also contain many phytochemicals (tannins, flavonoids, alkaloids), essential oils, phenols, saponins, vitamins and micro and macro minerals. They play a great role in food system as flavourings, antioxidant, preservative and also possess medicinal property. Milk products are the most promising and fascinating foods due to their potential antioxidant activities. To extend the shelf life and nutrition value of dairy products specially fermented dairy products, few herbs are very helpful owing to their antifungal and antibacterial effect. Traditional Indian dairy products such as paneer, chhana, sandesh, dahi, lassi, ghee, butter and so on are the most commonly consumed food in Indian. It is well known that, milk and milk products are the most promising and compatible vehicle for delivering nutritional, functional health benefits of different herbs and spices. In this short review use of some of the important herbs and spices in traditional Indian dairy products has been dealt. Fortification of different herbs and spices in dairy products strengthens their nutritional and therapeutic values. It also enables the development of value-added dairy products.
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