FORTIFICATION OF DAIRY PRODUCT SHRIKHAND WITH NATURAL ANTIOXIDANT FROM THE EXTRACT OF TAMARIND SEED
| dc.contributor.author | Sarkar, Atreyi | |
| dc.contributor.author | Ghosh, Uma | |
| dc.date.accessioned | 2025-01-04T03:30:19Z | |
| dc.date.available | 2025-01-04T03:30:19Z | |
| dc.date.issued | 2025-01-04 | |
| dc.description | Shrikhand- an Indian dairy based dessert is high in fat content, hence susceptible to derogatory oxidative changes. In food industry and also in home based preparations, antioxidant compounds are added to readily oxidisable foods. In food industries commercial synthetic antioxidant usage is very common, whereas scientific reports are emerging indicative of the toxicity of these kinds of antioxidants. However due to food safety issues and consumer’s preference on natural food ingredients, natural antioxidants are now being explored for food formulations. In this study antioxidant extracts from tamarind seed has been utilized in shrikhand. Functional, textural, physico chemical and organoleptic properties of the samples have been tested along with their changing profile over a 60 days storage period has also been monitored. The study has been concluded with the remarks that tamarind seed extract can be successfully utilized in food matrix as a source of natural antioxidant | |
| dc.description.abstract | Shrikhand- an Indian dairy based dessert is high in fat content, hence susceptible to derogatory oxidative changes. In food industry and also in home based preparations, antioxidant compounds are added to readily oxidisable foods. In food industries commercial synthetic antioxidant usage is very common, whereas scientific reports are emerging indicative of the toxicity of these kinds of antioxidants. However due to food safety issues and consumer’s preference on natural food ingredients, natural antioxidants are now being explored for food formulations. In this study antioxidant extracts from tamarind seed has been utilized in shrikhand. Functional, textural, physico chemical and organoleptic properties of the samples have been tested along with their changing profile over a 60 days storage period has also been monitored. The study has been concluded with the remarks that tamarind seed extract can be successfully utilized in food matrix as a source of natural antioxidant | |
| dc.identifier.uri | www.afst.valahia.ro | |
| dc.identifier.uri | http://snggdcg.ndl.gov.in/handle/123456789/1455 | |
| dc.language.iso | en | |
| dc.publisher | Annals. Food Science and Technology | |
| dc.title | FORTIFICATION OF DAIRY PRODUCT SHRIKHAND WITH NATURAL ANTIOXIDANT FROM THE EXTRACT OF TAMARIND SEED | |
| dc.type | Article |