Stability and quality of herb (Pueraria Tuberosa)-milk model system
The medicinal benefits of herbs could be conveyed via certain foods as carriers. Milk is one of the important carrier which has been effectively used to deliver phytochemicals presents in herbs (mainly polyphenols) for targeted health benefits in the traditional Indian system of medical science. The...
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| Veröffentlicht in: | Journal of food science and technology 2015-02, Vol.52 (2), p.1089-1095 |
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| creator | Sawale, Pravin Digambar Singh, R. R. B. Arora, Sumit |
| description | The medicinal benefits of herbs could be conveyed via certain foods as carriers. Milk is one of the important carrier which has been effectively used to deliver phytochemicals presents in herbs (mainly polyphenols) for targeted health benefits in the traditional Indian system of medical science. The present study was conducted to evaluate the effect of herb components (
Pueraria tuberosa
) on properties of
Pueraria tuberosa
-milk model system. The herb was added into cow milk on the basis of sensory evaluation (0.4 %) by using 9-point hedonic scale. The physical and chemical changes were evaluated after various processing treatments viz. pasteurization (72 °C, 15 s), sterilization (121 °C, 15 min), separation etc. These changes were determined using viscosity, hydroxy methyl furfural (HMF) value, ethanol stability, colour characteristics and trolox equivalent antioxidant capacity (TEAC). It was observed that addition of
Pueraria tuberosa
to milk resulted in decreased HMF content, ethanol stability and lightness whereas antioxidant activity, redness and yellowness increased as compared to control. It can be concluded that addition of
Pueraria tuberosa
to milk at 0.4 % concentration altered the functional properties of milk and
Pueraira tuberosa
could be suitable for preparation of low heat treated functional dairy food products. |
| doi_str_mv | 10.1007/s13197-013-1067-y |
| format | Article |
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Pueraria tuberosa
) on properties of
Pueraria tuberosa
-milk model system. The herb was added into cow milk on the basis of sensory evaluation (0.4 %) by using 9-point hedonic scale. The physical and chemical changes were evaluated after various processing treatments viz. pasteurization (72 °C, 15 s), sterilization (121 °C, 15 min), separation etc. These changes were determined using viscosity, hydroxy methyl furfural (HMF) value, ethanol stability, colour characteristics and trolox equivalent antioxidant capacity (TEAC). It was observed that addition of
Pueraria tuberosa
to milk resulted in decreased HMF content, ethanol stability and lightness whereas antioxidant activity, redness and yellowness increased as compared to control. It can be concluded that addition of
Pueraria tuberosa
to milk at 0.4 % concentration altered the functional properties of milk and
Pueraira tuberosa
could be suitable for preparation of low heat treated functional dairy food products.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-013-1067-y</identifier><identifier>PMID: 25694723</identifier><language>eng</language><publisher>India: Springer India</publisher><subject>Antioxidants ; Ayurvedic medicine ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Dairy products ; Ethanol ; Food ; Food additives ; Food Science ; Free radicals ; Herbs ; Milk ; Nutrition ; Original ; Original Article ; Pasteurization ; Phytochemicals ; Polyphenols ; Preservatives ; Proteins ; Research centers ; Software ; Sterilization ; Studies ; Viscosity ; Yogurt</subject><ispartof>Journal of food science and technology, 2015-02, Vol.52 (2), p.1089-1095</ispartof><rights>Association of Food Scientists & Technologists (India) 2013</rights><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c503t-2bd62779d946bc50b1cfc3767888d9e9dd9aec06ecf742a3ff877c110b0d911f3</citedby><cites>FETCH-LOGICAL-c503t-2bd62779d946bc50b1cfc3767888d9e9dd9aec06ecf742a3ff877c110b0d911f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325038/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325038/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,725,778,782,883,27911,27912,41475,42544,51306,53778,53780</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25694723$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sawale, Pravin Digambar</creatorcontrib><creatorcontrib>Singh, R. R. B.</creatorcontrib><creatorcontrib>Arora, Sumit</creatorcontrib><title>Stability and quality of herb (Pueraria Tuberosa)-milk model system</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>The medicinal benefits of herbs could be conveyed via certain foods as carriers. Milk is one of the important carrier which has been effectively used to deliver phytochemicals presents in herbs (mainly polyphenols) for targeted health benefits in the traditional Indian system of medical science. The present study was conducted to evaluate the effect of herb components (
Pueraria tuberosa
) on properties of
Pueraria tuberosa
-milk model system. The herb was added into cow milk on the basis of sensory evaluation (0.4 %) by using 9-point hedonic scale. The physical and chemical changes were evaluated after various processing treatments viz. pasteurization (72 °C, 15 s), sterilization (121 °C, 15 min), separation etc. These changes were determined using viscosity, hydroxy methyl furfural (HMF) value, ethanol stability, colour characteristics and trolox equivalent antioxidant capacity (TEAC). It was observed that addition of
Pueraria tuberosa
to milk resulted in decreased HMF content, ethanol stability and lightness whereas antioxidant activity, redness and yellowness increased as compared to control. It can be concluded that addition of
Pueraria tuberosa
to milk at 0.4 % concentration altered the functional properties of milk and
Pueraira tuberosa
could be suitable for preparation of low heat treated functional dairy food products.</description><subject>Antioxidants</subject><subject>Ayurvedic medicine</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Dairy products</subject><subject>Ethanol</subject><subject>Food</subject><subject>Food additives</subject><subject>Food Science</subject><subject>Free radicals</subject><subject>Herbs</subject><subject>Milk</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Pasteurization</subject><subject>Phytochemicals</subject><subject>Polyphenols</subject><subject>Preservatives</subject><subject>Proteins</subject><subject>Research centers</subject><subject>Software</subject><subject>Sterilization</subject><subject>Studies</subject><subject>Viscosity</subject><subject>Yogurt</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kU1LxDAQhoMorqz7A7xIwct6iGaStmkugix-gaCgnkOapFrtx5q0Qv-9qbvKKphLhswz78zkRegAyAkQwk89MBAcE2AYSMrxsIX2iOAJzmJCt0NMKMUASTJBM-9fSTiM8oySXTShSSpiTtkeWjx0Ki-rshsi1ZjovVdfcVtEL9bl0fy-t065UkWPfW5d69UxrsvqLapbY6vID76z9T7aKVTl7Wx9T9HT5cXj4hrf3l3dLM5vsU4I6zDNTUo5F0bEaR6ectCFZjzlWZYZYYUxQllNUqsLHlPFiiLjXAOQnBgBULApOlvpLvu8tkbbpnOqkktX1soNslWl_J1pyhf53H7ImNEwQRYE5msB17731neyLr22VaUa2_ZeQppwRhkVIqBHf9DXtndNWG-k4iSDhI-CsKJ0-BrvbPEzDBA5uiRXLsngkhxdkkOoOdzc4qfi25MA0BXgQ6p5tm6j9b-qn97DnXw</recordid><startdate>20150201</startdate><enddate>20150201</enddate><creator>Sawale, Pravin Digambar</creator><creator>Singh, R. 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R. B.</au><au>Arora, Sumit</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Stability and quality of herb (Pueraria Tuberosa)-milk model system</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2015-02-01</date><risdate>2015</risdate><volume>52</volume><issue>2</issue><spage>1089</spage><epage>1095</epage><pages>1089-1095</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>The medicinal benefits of herbs could be conveyed via certain foods as carriers. Milk is one of the important carrier which has been effectively used to deliver phytochemicals presents in herbs (mainly polyphenols) for targeted health benefits in the traditional Indian system of medical science. The present study was conducted to evaluate the effect of herb components (
Pueraria tuberosa
) on properties of
Pueraria tuberosa
-milk model system. The herb was added into cow milk on the basis of sensory evaluation (0.4 %) by using 9-point hedonic scale. The physical and chemical changes were evaluated after various processing treatments viz. pasteurization (72 °C, 15 s), sterilization (121 °C, 15 min), separation etc. These changes were determined using viscosity, hydroxy methyl furfural (HMF) value, ethanol stability, colour characteristics and trolox equivalent antioxidant capacity (TEAC). It was observed that addition of
Pueraria tuberosa
to milk resulted in decreased HMF content, ethanol stability and lightness whereas antioxidant activity, redness and yellowness increased as compared to control. It can be concluded that addition of
Pueraria tuberosa
to milk at 0.4 % concentration altered the functional properties of milk and
Pueraira tuberosa
could be suitable for preparation of low heat treated functional dairy food products.</abstract><cop>India</cop><pub>Springer India</pub><pmid>25694723</pmid><doi>10.1007/s13197-013-1067-y</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Antioxidants Ayurvedic medicine Chemistry Chemistry and Materials Science Chemistry/Food Science Dairy products Ethanol Food Food additives Food Science Free radicals Herbs Milk Nutrition Original Original Article Pasteurization Phytochemicals Polyphenols Preservatives Proteins Research centers Software Sterilization Studies Viscosity Yogurt |
| title | Stability and quality of herb (Pueraria Tuberosa)-milk model system |
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