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Studies on physicochemical and antioxidant properties of strawberry polyphenol extract–fortified stirred Dahi
Author(s) -
SINGH RICHA,
KUMAR RAJESH,
VENKATESHAPPA RAMESH,
MANN BIMLESH,
TOMAR SUDHIR K
Publication year - 2013
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.1471-0307.2012.00874.x
Subject(s) - polyphenol , antioxidant , food science , chemistry , fortification , antioxidant capacity , biochemistry
The addition of bioactive polyphenolic compounds to dairy products is linked to improve their antioxidant potential. The aim of the present investigation was to evaluate the effect of strawberry polyphenol on physicochemical properties, total phenolic and antioxidant activity of stirred dahi. Strawberry polyphenol extract was used to fortify stirred dahi (0.5 mg/mL). This fortification resulted in a sevenfold increase in the antioxidant activity of polyphenol‐enriched stirred dahi, while pH, acidity, water‐holding capacity and viscosity remained comparable with the control. Sensory analysis indicated that the product was acceptable up to 2 weeks when stored at 7–8 °C with no significant difference ( P > 0.05) in the antioxidant activity and total phenolic content.