PRELIMINARY STUDIES TO ASSESS THE SUITABILITY OF UTILIZING CORRIANDER LEAF EXTRACT IN PRODUCTION OF FLAVORED BUTTER

N. Dhivya; S. Thangam Shri

doi:10.56093/ijvasr.v44i4.173651

Authors

N. Dhivya Senior Research Fellow, Directorate of Distance Education, TANUVAS, Anna Salai, Nandanam, Chennai - 600 035
S. Thangam Shri M.Sc. Scholar, Dairy Science, Faculty of Agriculture and Animal Husbandry, Gandhigram Rural Institute-Deemed University, Dindigul - 624 302

https://doi.org/10.56093/ijvasr.v44i4.173651

Keywords:

Flavored butter, coriander, natural antioxidant, natural additives

Abstract

Flavored butter is prepared by seasoning pasteurized unsalted butter with herbs, spice or other flavorings. So far, no standardized procedure has been adopted to prepare flavored butter commercially. Preliminary study has been carried out to investigate the suitability of utilizing Coriandrum sativum leaf extract which is a very common kitchen ingredient in Indian households for producing flavored butter as it has proven antioxidant property. In the present study, the leaf extract was incorporated at 400, 600 and 800ppm levels to the pasteurized butter. The physical properties of leaf extract and its influence on proximate composition and sensory attributes of the flavored butter was studied. The flavored butter containing 600ppm of leaf extract received higher consumer acceptance. Further, it was noted that the extract exhibited good dispensability in butter emulsion. From the studies, least variance in the composition of the treatments and control was observed which is due to the level of incorporation of leaf extract.

Downloads

Download data is not yet available.

References

Association of official analytical chemists (AOAC), 1995, 16 (2).

Nadeem, M., Abdullah, M., Hussain, I., Inayat, S., Javid, A., Zahoor, Y. (2013). Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature. Czech J.Food Sci., 31: 332–339.

Khalaf., NA., Shakya., AK.,Atif AL-OthamanZahan EL-Agbar and HasniFarah(2007). Antioxidant Activity of some common plants. Turk J Biol.,32: 51-55.

Shalini, P., and Smitapadma Mohanty (2013). Screening of antioxidant activity of coriandrumSativumPARIPEX-Indian Journal of research, 3(4);284-285; ISSN 2250-1991.

Siddhuraju, P., Becker, K. (2003). Antioxidant properties of various solvent extracts of total phenolic constituents from three different agro climatic origins of drumstick tree (Moringa oleifera Lam). Journal of Agricultural Food Chemistry, 54: 2144–2155.