| Autor: |
Bhat, Naseer Ahmad, Gani, Adil |
| Předmět: |
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| Zdroj: |
Journal of Food Measurement & Characterization; Jun2023, Vol. 17 Issue 3, p2326-2339, 14p |
| Abstrakt: |
The demand for foods containing functional ingredients has increased to a great extent as people prefer foods with health-promoting properties. The present study was aimed to prepare chhurpi- a traditional Himalayan dried cheese, supplemented with sea buckthorn leaves (SBL) having inherent nutraceutical properties. The results revealed that the addition of SBL (1.5%, 2.5% and 3.5%) to chhurpi significantly changed its color and texture. The FT-IR spectra revealed that intensity of peaks between 3400–3200 cm−1 and 1200–800 cm−1 of the enriched chhurpi samples increased significantly. The total flavonoids and total phenolics of the chhurpi samples also increased significantly from 0.05–4.63 mg catechin equivalents/g and 7.55–63.04 mg GAE/g, respectively. Enriched chhurpi showed increased anti-diabetic, anti-obesity and anti-proliferative properties. The organoleptic characteristics of enriched chhurpi samples were modified considerably and the chhurpi with 2.5% SBL was given maximum scores. HPLC analysis of SBL confirmed the presence of phenolics (gallic acid, ferulic acid and vanillic acid) and flavonoid compounds (quercetin, kaempferol and isorhamnetin). [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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