Antioxidant activity of garden cress seeds (Lepidium sativa) protein hydrolysate incorporated Kesar flavoured milk
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Authors
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Ramesh V
G.N. Patel College of Dairy Science, Kamdhenu University
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Preetham Gowda HR
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125001, Haryana, India
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Aneeta Khatak
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125001, Haryana, India
Keywords:
Flavoured milk, antioxidant activity, garden cress seeds, protein hydrolysateAbstract
The protein hydrolysates were obtained from garden cress protein concentrate (GCPC) using papain/protein ratio of 1:25 (w/w). The effect of different pH (6.0, 6.5, 7.0), temperature (50, 55, 60 oC) and hydrolysis time (0, 30, 60, 90, 120, 150, 180 min) on degree of hydrolysis (DH) and antioxidant activity was investigated. The garden cress protein hydrolysate (GCPH) with high antioxidant activity (60.03 ± 0.96 % DPPH inhibition) and DH (13.6 ± 1.1 %) was obtained under optimized hydrolysis conditions of pH 6.5, temperature 55 oC, hydrolysis time 120 min. GCPH was incorporated in Kesar flavoured milk at 1 % and 2 %. The addition of 2 % GCPH showed highest antioxidant activity of 0.45 ± 0.01 mM Trolox/L as compared with control and 1%. Flavoured milk prepared by supplementing 2 % GCPH and 2 % flavour, imparted slight bitter taste to the product, further addition to 3 % flavour reduced bitterness in the flavoured milk. The findings indicate that GCPH could be utilized as a functional additive to enhance the antioxidant properties of milk and milk products.
