Process optimization of Herbal sweet curd by incorporating Brahmi (Bacopa monnieri) and Ashwagandha (Withania somnifera) powder
Loading...
Date
2019
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES PRAYAGRAJ, ALLAHABAD.
Abstract
The present investigation is an attempt to formulate medicinal plant extract in different ratio
with the added health benefit and medicinal property. The product has high market demand
though in confined area, still dairy plants have not been able to initiate the production of
medicated sweet curd on industrial scale. A study was conducted to develop herbal sweet
curd is a traditional Indian fermented fresh milk product prepared from partially concentrated
sweetened milk easily digested, and is a rich source of carbohydrates, protein, fat, vitamins,
calcium, and phosphorus, as milk protein, fat, and lactose components undergo partial
hydrolysis during fermentation, In this research addition of Ashwagandha and Bramhi
extract in different ratio also influence its medicinal property, which is useful for patient as a
anti-aging, anti oxidant and anti cancer etc. Mishti Doi is traditionally prepared from cow
milk or buffalo milk or a combination thereof Cane sugar is mixed in the whole milk and the
filtered mix is allowed to simmer at 60-700C in iron Karahi. The prolonged heat treatment
causes concentration of milk (volume reduced to 60-70 per cent of the original volume) and
development of characteristic cooked flavour and brown colour. The concentrated mix is
cooled and transferred in earthen pots and inoculated with the previous day's product. It is
incubated at room temperature for 15-16 hours. Organoleptic evaluation show that herbal
sweet curd of B3A3 Ashwagandha powder and Brahmi powder prepared from whole milk
having 6% fat and 9% SNF with addition of 6% sugar and 2.5% culture found to be more
acceptable samples with good colour flavor, aroma, taste, mouth feel and overall
acceptability. The chemical properties of different treatments of product varied to great extent
microbiological were found to be satisfactory, whereas the prepare herbal sweet curd was
acceptable on the basis of microbioal load.
Description
Ph. D. Thesis
Keywords
null