Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA)

Abstract

Six different herbs, viz., turmeric, ginger, clove, curry leaves, basil leaves and small cardamom, were incorporated (@1% of ) into, a heat desiccated-sweetened milk product, for their ability to act as natural anti-oxidant and were compared against butylated hydroxyanisole (BHA). Anti-oxidative potential of significantly increased with herbs incorporation, which was in the order of clove> turmeric > basil leaves > curry leaf > ginger > cardamom. However, it was lower when compared to BHA added samples. Gross compositional attributes of remained unaffected upon herb incorporation, however, significant lowering in water activity was observed upon cardamom and clove addition. Hunter color analysis revealed that cloves decreased lightness and increased redness, turmeric increased yellowness, and basil and curry leaves increased greenness in. Texture attributes viz., hardness, springiness and gumminess were significantly higher for clove and cardamom . Sensory evaluation revealed that among the different herbs, cardamom is highly preferred in followed by ginger, turmeric, clove, curry leaves and basil leaves. However, no significant difference in sensory attributes were observed between control, cardamom and BHA added samples.

Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert

“…The TBA values were expressed in terms of optical density. Moisture content was measured using the Indian Standards [17] and titratable acidity [32].…”

“…Herbal burfi samples prepared during the course of investigation was evaluated for sensory characteristics using a 9-point hedonic scale by a panel of trained judges selected from Faculty of Dairy Technology Division as per the method followed by Prasad et al [32].…”

Efficacy of selected herbs for their potential antioxidant activity in burfi, an Indian sweetmeat

“…Determination of total phenolic content and free radical scavenging activity DPPH (2, 2 Diphenyl-1-picryl hydrazyl) and ABTS [2, 2'-azinobis (3 ethyl benzothiazoline)-6-sulfonic acid] free radical scavenging activity in burfi was evaluated by the method of Prasad et al (2017a) and calculated using the following formula.…”

Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA

“…The 2, 2 0 -azinobis (3 ethyl benzothiazoline)-6-sulphonic acid (ABTS) free radical scavenging activity in burfi was evaluated by the method of Prasad et al (2017a). Briefly, 1 mL of methanolic extract of burfi was mixed with 3 mL ABTS working solution.…”