Preparation of herbal Shrikhand using Catharanthus roseus powder
250 / 210
Authors
-
Shubhendra Singh
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University
-
Saloni Kashyap
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University
-
Aparnna V.P
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University
-
Anil Kumar Chauhan
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University
Abstract
The purpose of this study was to develop herbal Shrikhand by incorporating Catharanthus roseus powder and adding stevia as a sweetener. The analysis was carried out by adding Catharanthus roseus leaf powder to the product at the rate of 0%(T0), 2%(T1), 4%(T2), 6%(T3) and Stevia added at 4% to each. Prepared herbal Shrikhand was further analysed and the sensory evaluation revealed that T1 combination was best accepted as compared other samples. The T1 combination was selected as the optimized product for further microbial analysis. Microbial activity of the product stored at 4°c was evaluated at intervals of 7 days. The cost of preparation was also estimated for the optimized product. Herbal Shrikhand was found to be better in nutritional content for diabetics and the product was acceptable up to 28 days while control sample was acceptable up to 7 days only.
References
AOAC (2000) Official methods of analysis of the association of official analytical chemists, seventeenth. Association of Official Analytical Chemists, Gaithersburg, MD
Bisla, G., Choudhary, S., & Chaudhary, V. (2014). Evaluation of the nutritive and organoleptic values of food products developed by incorporated Catharanthus roseus (Sadabahar) fresh leaves explore their hypoglycemic potential. The Scientific World Journal.
Bisla, G., Choudhary, S., & Chaudhary, V. (2014). Evaluation of the nutritive and organoleptic values of food products developed by incorporated Catharanthus roseus (Sadabahar) fresh leaves explore their hypoglycemic potential. The Scientific World Journal.
David, J. (2015). Preparation of herbal Shrikhand prepared with basil (Ocimum basilicum) extract. The Pharma Innovation, 4(8, Part B), 81.
Devi, R., Argade, A., Bhardwaj, P. K., & and SS Ahlawat, V. (2018). Soy milk and fruit based Shrikhand: A novel fermented milk product.
Masoumi, S. J., Ranjbar, S., & Keshavarz, V. (2020). The effectiveness of stevia in diabetes mellitus: A review. Int J Nutr Sci June, 5(2), 45-49.
Nisar, A. (2017). Antioxidant and Total Phenolic Content of Catharanthus Roseus Using Deep Eutectic Solvent. Recent Adv Biol Med, 3(2017), 1283.
Ojha, N., Chandra, R., Rathor, K., Satwani, D., Kumar, A., & Srivastava, S. (2018). Process optimization of herbal Shrikhand by incorporating tulsi and turmeric powder.
Pugazhenthi, T. R., Agalya, A., Sowmya, V., Elango, A., & Jayalalitha, V. (2020). Preparation of functional Shrikhand with pomegranate fruit peel extracts. Pharmacognosy and Phytochemistry, 9(2), 2416-2424.
Rai, H. K., Rai, D. C., Singh, A. K., & Kumar, S. (2018). To study the effect Tulsi addition on chemical and textural property of Shrikhand. Journal of Pharmacognosy and Phytochemistry, 7(3), 2866-2870.
Ritu, M., & Nandini, J. (2016). Nutritional composition of Stevia rebaudiana, a sweet herb, and its hypoglycaemic and hypolipidaemic effect on patients with nonâ€insulin dependent diabetes mellitus. Journal of the Science of Food and Agriculture, 96(12), 4231-4234.
Srinivas, J., Suneetha, J., Maheswari, K. U., Kumari, B. A., Devi, S. S., & Krishnaiah, N. (2017). Nutritional analysis of value added Shrikhand. Journal of Pharmacognosy and Phytochemistry, 6(5), 1438-1441.
Swapna, G., & Chavannavar, S. V. (2013). Shrikhand-Value added traditional dairy product. International Journal of Food and Nutritional Sciences, 2(4), 45.
Tolambiya, P., & Mathur, S. (2016). A study on potential phytopharmaceuticals assets in Catharanthus roseus L.(Alba). Int J Life Sci Biotechnol Pharm Res, 5(1), 1-6.
Tyagi, P., & Chauhan, A. K. (2020). Optimization and characterization of functional cookies with addition of Tinospora cordifolia as a source of bioactive phenolic antioxidants. LWT, 130, 109639.
