herbal dairy products

HERBS FORTIFIED DAIRY PRODUCTS

PRESENTED BY : NEELANJANA MISRA

DEPARTMENT OF FOOD TECHNOLOGY

4TH YEAR,7TH SEM.

GURU NANAK INSTITUTE OF TECHNOLOGY

: CONTENTS : WHAT IS HERB ? ACTIVE COMPONENTS OF HERB HERBS IN DAIRY PRODUCTS REVIEW OF LITERATURE HERBAL CUSTARD : WHAT IS CUSTARD ? MATERIALS USED FOR PREPARATION OF HERBAL CUSTARD METHOD OF PREPARATION CHEMICAL ANALYSIS SENSORY EVALUATION POLYPHENOL CONTENT ANALYSIS RHEOLOGICAL PROPERTY HERBAL SANDESH : WHAT IS SANDESH ? MATERIALS USED FOR PREPARATION OF HERBAL SANDESH METHOD OF PREPARATION CHEMICAL ANALYSIS SENSORY EVALUATION POLYPHENOL CONTENT ANALYSIS HERBAL WHEY DRINK : WHAT IS WHEY ? MATERIALS USED FOR PREPARATION OF HERBAL WHEY DRINK METHOD OF PREPARATION SENSORY ANALYSIS POLYPHENOL CONTENT ANALYSIS CONCLUSION

REFERENCES

WHAT IS MEAN BY HERB?

Herbs refer to the leafy green or flowering parts of a plant i.e., Herbal plant.

In our world there are different types of herbal plants are found.Some of the plants are : Ashwagandha, Tulsi, Pudina, Cranberry,

Rosemary, Basil, Bay Laurel, Caraway, Dill, Fennel, Garlic, Lavender, Lwmon Grass, Parsley, Oregano, Sage, Savory etc.

In general use, herbs are any plants used for food, flavouring, seasoning food, fragrances for their savory or aromatic properties.

ACTIVE CONSTITUENTSThe active constituents of herbs are the chemicals that have a medicinal as well as antimicrobial effect on our body.They have been divided into 16 main groups :

Alkanoids Anthocyanins Anthoaquinones Bitters Cardiac Glycosides Coumarins Cyanogenic Glycosides Flavonoids Glucosilinates Minerals Mucilage Phenols Saponins Tannins Vitamins Volatile Oils

HERBS IN DAIRY PRODUCTSCurrently there is a growing interest to use natural antimicrobial and antioxidant compounds like extracts of herbs and spices for preservation of food.These natural preservatives are gaining importance in recent years because of little or no harmful effects.

Herbal extracts with high antioxidant activity exhibited relatively high total phenolic contents.For this reason different herbs/herb extracts are fortified with various dairy food products to produce functional dairy products with high health benefits.

The common herbs generally used in the fortification of dairy products are : Tulsi, Mint, Ashwagandha, Rosemary, Oregano, Betel Leaves etc.

REVIEW OF LITERATUREYEAR RESEARCHER TOPIC OF RESEARCH

1990 Amr, A.S. reported the Role of some aromatic herbs in extending the stability of sheep

ghee during accelerated storage.

2001 NRIPENDRA KUMAR MAURYA prepared herbal lassi fortified with curcumin.

2005 Rajanikant and Patil developed the processed herbal ghee.

2007 Bandyopadhyay. et.al, incorporated herbs into sandesh, an Indian sweet dairy product, as a source

of natural antioxidants.

2008 KAVITAGHODEKAR et.al,

prepared herbal softy ice cream by blending 4 percent Ginger juice and

different levels of Turmeric powder 0, 0.2, 0.4, 0.6 and 0.8 per cent.

2009 Najgebauer-Lejko. et. al,

repoted the quality and storage stability of butter made from sour cream with addition of dried sage and rosemary.

2011 Landge et. al,

prepared Shrikhand using Ashwagandha powder as additive.

2012 Pawar. et. al,

studied the effects of Asparagus racemosus (Shatavari) extract on oxidative stability of ghee, in relation to added natural and synthetic antioxidants.

2013 Perasiriyan V. et.al,.

Whey based tea was reported

2013 S. Jothylingam and T.R. Pugazhenthi. prepared Dietetic herbal flavoured milk

2014 Hussain et. al, showed effect of storage on sensory

quality, pH, wheying-off and probiotic count of lassi supplemented with Aloe barbadensis Miller.

2016 Deepak Mudgil et.al,. cultured buttermilk beverage was formulated using Aloe vera juice fortification.

HERBAL CUSTARD

Custard is a variety of culinary preparations based on a cooked mixture of milk and/or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to a thick pastry cream (French: crème pâtissière) used to fill éclairs. Most common custards are used as desserts or dessert sauces and typically include sugar and vanilla.

RAW MATERIALS : Milk Sugar Custard Powder Mint Paste

CHEMICALS : Folin-Ciocalteu reagent Aqueous Sodium carbonate Methanol Ethanol Acetone N-butanol Pet ether

EQUIPMENTS : Tray dryer Freeze dryer Microwave oven Gas oven Hot air oven Muffle furnace

MATERIALS REQUIRED FOR CUSTARD PREPARATION

MICROWAVED CUSTARDFirst milk was taken in a microwave bowl and boiled for

6min.↓

Then custard powder was mixed with small amount of milk.

↓Then the mixture was added in the bowl and stirred for

1min interval.↓

Sugar was added as milk starts to thicken.↓

Then the mixture was boiled for few times and after end of boiling the pudina pest at a concentration of

1%,2%,3% were added.↓

Then it was mixed well and cooled for half an hour.↓

After cooling the final product was packaged and stored in refrigerator.

GAS OVEN COOKED CUSTARD

First milk was taken and boiled in a saucepan over medium heat.

↓Then custard powder was mixed with small amount of

milk.↓

The mixture was added in the saucepan and stirred continuously.

↓Sugar was added as milk starts to thicken.

↓Then pudina pest at a concentration of 1%,2%,3% were

added and boiled for few times more.↓

When it reaches its correct consistency it was removed from heat and cooled for half an hour.

↓After cooling the final product was packaged and

stored in refrigerator.

FLOW CHART OF HERBAL CUSTARD PREPARATION

ASH CONTENT (AOAC,1999) :Serial No.

Sample Wt. of sample taken

(g)

Wt. of crucible

(g)

Wt. of crucible +

Ash(g)

Wt. of ash(g)

% Ash

1. 1 % Pudina custard (oven)

5.00 30.72 31 0.28 5.6


5.00 20.23 20.26 0.03 0.6


5.00 19.96 19.98 0.02 0.4

MOISTURE CONTENT (AOAC,1999) :

Serial No.

Sample Wt. of Sample taken

(g)

Wt. of petridish

(g)

Final Wt.(g)

Wt. of residue

(g)

% Moisture


5.00 31.0 31.26 0.26 94.8


5.00 32.53 32.96 0.43 91.4


5.00 31.48 32 0.52 89.6

4. 1 % Pudina custard (microwave)

5.00 32 33.39 1.39 72.2


5.00 32 33.81 1.81 63.8


5.00 31 33.1 2.1 58

SENSORY EVALUATION OF OVEN COOKED PUDINA CUSTARD ON THE BASIS OF 9

POINT HEDONIC SCALE

6.66.8

77.27.47.67.8

88.28.48.6

Oven Herbal custard (pudina)

1% pudina2% pudina3% pudina

9 Po

int h

edon

ic sc

ale

SENSORY QUALITY (AVG ± SD) OF DIFFERENT % OF OVEN COOKED PUDINA CUSTARD WITH ANOVA

ANALYSISPARAMETERS 1 % PUDINA

CUSTARD2 % PUDINA

CUSTARD3 % PUDINA

CUSTARDLEVEL OF

SIGNIFICANCE

APPEARANCE 7.75±0.46 7.87±0.64 7.87±0.64 **COLOUR 7.63±0.52 8.13±0.64 8.25±0.46 **FLAVOUR 7.25±0.88 8.5±0.53 7.37±0.74 **BODY &TEXTURE

7.75±0.46 8.5±0.53 7.37±0.74 **

MOUTH FEELNESS

7.87±0.64 8.25±0.70 7.75±0.88 NS

OVERALL ACCEPTANCE

7.87±0.64 8.37±0.52 7.75±0.70 NS

** Significant at P< 0.01, *Significant at P<0.05( Avg ± S.D ) = Average ± Standard Error

POLYPHENOL CONTENT

Acetone methanol ethanol n butanol0

5

10

15

20

25

30

35

40

45

Comparative study on polyphenol content of pudina custard (oven) using different solvents

1%2%3%

Poly

phen

ol co

nten

t (m

g of

GAE

/100

gm o

f sam

ple)

Pet ether Ethanol Methanol n butanol0

5

10

15

20

25

30

35

Comparative study on polyphenol content of pudina custard (Microwave) using dif -

ferent solvents

1%2%3%

Poly

phen

ol co

nten

t (Gm

GAE

/ 10

0 Gm

of s

ampl

e)

RHEOLOGICAL PROPERTY

0 5 10 15 20 25 30 35 400

50

100

150

200

250

Comparartive study of shear stress and shear rate of pudina custard (oven)

1% Pudina 2% Pudina 3% Pudina

Shear rate(1/sec)

Shea

r str

ess(

D/cm

²)

0 5 10 15 20 25 30 35 400

500

1000

1500

2000

2500

3000

3500

4000

Comparative study of viscosity and shear rate of pudina custard (oven)

1% Pudina 2% Pudina 3% Pudina

Shear rate (1/sec)

Visc

osity

(cP)

: OVEN COOKED PUDINA CUSTARD :

0 5 10 15 20 25 30 35 400

20

40

60

80

100

120

140

160

180

Comparartive study of shear stress and shear rate of pudina custard (Microwave)

Control 1% Pudina 2% Pudina 3% Pudina

Shear rate(1/sec)

Shea

r str

ess(

D/cm

²)

0 5 10 15 20 25 30 35 400

100

200

300

400

500

600

Comparative study of viscosity and shear rate of pudina custard (microwave)Control 1% Pudina 2% Pudina 3% Pudina

Shear rate (1/sec)

Visc

osity

(cP)

: MICROWAVED PUDINA CUSTARD :

HERBAL SANDESH

Sandesh is a Bengali dessert created with milk and sugar.Some recipes of Sandesh call for the use of chhena or paneer (which is made by curdling the milk and separating the whey from it) instead of milk itself.

MATERIALS REQUIRED FOR SANDESH PREPARATION RAW MATERIALS : Milk Sugar Aloe-Vera juice

CHEMICALS REQUIRED : Citric acid Folin-Ciocalteu reagent Aqueous Sodium carbonate Methanol Ethanol Acetone N-butanol Pet ether

EQUIPMENTS REQUIRED : Gas oven Hot air oven Muffle furnace

FLOW CHART OF HERBAL SANDESH PREPARATIONFirstly milk was taken and boiled in a saucepan over medium heat.

↓When the temperature reached at 700c, then 2% citric acid was added in milk and

stirred continuously and fresh chhana was prepared. ↓

Fresh chhana was taken in a container and kneaded for 30min.↓

30%sugar was added with kneaded chhana and mixed well.↓

The chhana was divided into four equal parts.↓

The first part of the chhana was added into heating pan and stirred.↓

Then stirring was done until final part formation was obtained.↓

Then at a concentration of 5%,10%,15% aloe-vera juice were added and mixed well and cooled for few min. Then the sandesh were molded.

↓Finally the sandesh were packaged and stored in refrigerator.

Serial No.

Sample Wt. of Sample taken

(g)

Wt. of petridish

(g)

Final Wt.(g)

Wt. of residue

(g)

% Moisture

1. Control Sample 5.00 34 37.74 3.74 25.2

2. 5% Aloe vera sandesh

28 31.84 3.84 31.2

3. 10 % Aloe vera sandesh

5.00 30 34.4 4.4 31.4

4. 15 % Aloe vera sandesh

5.00 31 34.3 3.3 34

MOISTURE CONTENT (AOAC,1999) :

SENSORY EVALUATION OF ALOE VERA SANDESH ON THE BASIS OF 9 POINT

HEDONIC SCALE

6.5

7

7.5

8

8.5

9

9.5

Herbal sadesh (Aloe-Vera)

Control5% Aloe vera10% Aloe vera15% Aloe vera

9 po

int h

edon

ic sc

ale

SENSORY QUALITY (AVG ± SD) OF DIFFERENT % OF ALOE VERA SANDESH

WITH ANOVA ANALYSIS

PARAMETERS

CONTROL5 % ALOE

VERA SANDESH

10 % ALOE VERA

SANDESH

15 % ALOE VERA

SANDESHLEVEL OF

SIGNIFICANCE

APPEARANCE

7.5±0.5 8.3±0.5 8.2±0.8 8.6±0.5 *

COLOUR 8.3±0.5 7.6±0.5 8.6±0.5 8.2±0.4 **FLAVOUR 7.5±0.7 8±0.7 8.7±0.4 7.7±1.2 NSBODY &TEXTURE

8.2±0.4 8.2±0.4 9±0 7.6±0.7 **

MOUTH FEELNESS

8.1±0.3 7.7±1.1 9±0 7.5±0.5 **

OVERALL ACCEPTANCE

8.1±0.3 7.8±0.6 9±0 7.8±0.8 **** Significant at P< 0.01, *Significant at P<0.05(Avg ± S.D) = Average ± Standard Error

POLYPHENOL CONTENT

n butanol methanol ethanol pet ether0

5

10

15

20

25

Comparative study on polyphenol content of Aloe-vera Sandesh using different sol-

vents

control

5%

10%

15%

Poly

phen

ol co

nten

t (gm

GAE/

100g

m o

f sam

ple)

HERBAL WHEY DRINK

WHAT IS WHEY ?Whey is that portion of milk which is obtained after the coagulation of milk protein casein with some coagulation with citric acid or lactic acid. It contains about half of the milk solids, most of the lactose, about one fifth of the protein, most of the vitamins and minerals.

MATERIALS REQUIRED FOR HERBAL WHEY PREPARATION

RAW MATERIALS : Whey Aloe-vera juice Salt Sugar Cardamom powder

CHEMICALS REQUIRED : Folin-Ciocalteu reagent Aqueous Sodium carbonate Methanol Ethanol Acetone N-butanol Pet ether

FLOW CHART OF ALOE-VERA WHEY DRINK PREPARATION

Firstly milk was taken and boiled in a saucepan over medium heat.↓

When the temperature reached at 700c, then 2% citric acid was added in milk and stirred continuously and fresh whey was utilized.

↓Then whey were divided into five equal parts and in this whey pinch of salt, required

amount of sugar and pinch of cardamom powder was added. ↓

Then Aloe-Vera juice at a concentration of 5%, 7%, 9%, 12%, 15% were added and mixed well.

↓Then the final product were packaged and stored in refrigerator.

POLYPHENOL CONTENT :

n butanol methanol ethanol pet ether0

5

10

15

20

25

30

35

Comparative study on polyphenol content of Aloe-vera Whey drink using different solvents

5%7%9%12%15%

Poly

phen

ol co

nten

t

0123456789

10

Herbal Whey Drink (Aloe-Vera)

5% Aloe Vera7% Aloe vera9% Aloe vera12% Aloe vera15% Aloe Vera

9 Po

int H

edon

ic Sc

ale

SENSORY EVALUATION OF ALOE VERA WHEY DRINK ON THE BASIS OF 9 POINT

HEDONIC SCALE

SENSORY QUALITY (AVG ± SD) OF DIFFERENT % OF ALOE VERA WHEY DRINK

WITH ANOVA ANALYSIS

Parameters5% Aloe-

Vera Whey Drink

7 % Aloe-Vera Whey

Drink

9 % Aloe-Vera Whey

Drink

12 % Aloe-Vera Whey

Drink

15 % Aloe-Vera Whey

Drink

Level of Significance

APPEARANCE

7.7±0.4 8.1±0.6 8.8±0.3 9±0 8.6±0.5 **

COLOUR 7.8±0.3 8±0 8.8±0.3 8.7±0.4 8.2±0.4 **FLAVOUR 7.1±0.3 7.7±0.4 9±0 8.3±0.5 7.7±1.2 **BODY &TEXTURE

7±0 7.8±0.3 8.6±0.5 8.7±0.4 7.6±0.7 **

MOUTH FEELNESS

7.5±0.5 7.7±0.8 9±0 9±0 7.5±0.5 *

OVERALL ACCEPTANCE

7.5±0.5 7.3±0.5 9±0 8.7±0.4 7.8±0.8 **

** Significant at P< 0.01, NS = Non Significant.(Avg ± S.D) = Average ± Standard Error

CONCLUSIONS From the whole project work we can conclude several points :From the view of sensory quality, oven cooked 2% pudina custard,

10% aloe vera Sandesh, & 9% and 12% aloe vera juice whey drink have the highest overall acceptability on the basis of 9-point hedonic scale.

From the view of polyphenol content, oven cooked 2% acetone extracted pudina custard, 15% butanol extracted aloe vera Sandesh,9% pet ether extracted aloe vera whey drink have the largest polyphenol content.

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2. Bandyopadhyay, M., Chakraborty, R. and Raychaudhuri, U. (2007). Incorporation of herbs into sandesh, an Indian sweet dairy product, as a source of natural antioxidants. Int J Dairy Tech, 60(3): 228-233.

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