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Incorporation of herbs into sandesh, an Indian sweet dairy product, as a source of natural antioxidants
Author(s) -
BANDYOPADHYAY MAHUYA,
CHAKRABORTY RUNU,
RAYCHAUDHURI UTPAL
Publication year - 2007
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2007.00338.x
Subject(s) - coriandrum , murraya , curcuma , food science , spinach , chemistry , sativum , traditional medicine , sage , horticulture , biology , medicine , biochemistry , physics , nuclear physics
Indian herbs such as turmeric ( Curcuma longa L.), coriander ( Coriandrum sativum L.), curry leaf ( Murraya koenigii L.), spinach ( Spinacia oleracea ) and aonla ( Emblica officinalis ) are good sources of antioxidants. These herbs, as a paste, were incorporated separately at the 10% level into sandesh (a heat‐desiccated product of coagulated milk protein mass or chhana, which is analogous to cottage cheese). Their total antioxidative status was assessed in vitro using Randox's method. The antioxidative levels of the various herbs were compared with the synthetic antioxidants TBHQ and BHA: BHT (1:1) at 100 and 200 mg/kg levels. The antioxidative effect of herbal sandesh decreased in the order turmeric > curry leaf > aonla > spinach > coriander leaf. Total antioxidative statuses of herbal sandesh were lower than samples with TBHQ but similar to those with 200 mg/kg BHA: BHT (1:1). The proximate composition of herbal sandesh was comparable with control sandesh. Incorporation of herbs at the level used did not significantly affect the overall acceptability of sandesh. Considering all the findings, it can be concluded that herbal sandesh is a more value‐added health food than the control sandesh.