Total phenolic content (TPC) and quality of herbal lassi fortified with Turmeric (Curcuma longa) extract

Autor:	Soma Maji, Pijush K. Ghatak, Pinaki R. Ray, Chaitali Chakraborty
Rok vydání:	2018
Předmět:	Cow milk Streptococcus thermophilus chemistry.chemical_compound biology Turmeric extract Chemistry Lactobacillus Curcuma longa extract General Medicine Food science Gallic acid Curcuma biology.organism_classification
Zdroj:	Asian Journal of Dairy and Food Research.
ISSN:	0976-0563 0971-4456
DOI:	10.18805/ajdfr.dr-1391
Popis:	Lassi, a popular curd based traditional fermented milk beverage of India. Lassi was prepared from standardized cow milk curd using 1% commercial yoghurt culture containing Streptococcus thermophilus and Lactobacillus bulgaricus. Maximum concentration of herbal extract added during processing of herbal lassi was optimized with Turmeric (Curcuma longa) @ 1% (v/v) in lassi on the basis of sensory evaluation. Total phenolic content (TPC) of turmeric extract based herbal lassi was also evaluated. TPC of the turmeric based herbal lassi was measured as Gallic Acid Equivalent (GAE) using a double beam UV- visible spectrophotometer at 765 nm. The TPC of the turmeric extract fortified lassi was found to be 0.226±0.001mg of GAE/g and differed significantly (P less than 0.05) with the control lassi (without any herbal extract) which showed a TPC of 0.124±.001 mg of GAE/g. Turmeric lassi was found having high phenolic content with good sensory property and found acceptable up to 9 days when stored at 7±2 0C in a glass bottle.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9e75db34968e4ac4402a3e2e64849844 https://doi.org/10.18805/ajdfr.dr-1391 Zobrazit plný text záznamu