Physico-chemical and antioxidant properties of shrikhand when incorporated with ginger and lemongrass
Author(s): Raziya Ansari, AA Broadway, SGM Prasad and Shiv Bhushan Singh
Abstract: Present days consumer are becoming more health conscious and preferred food that promote good health, prevent disease, rich in nutritive value and therapeutic values that improves the digestive system by strengthening immune system. As shrikhand is a very popular Indian fermented dessert, it is consumed on a large basis. Shrikhand is easily available cost effective and can even be prepared in home. So its accessibility is easy. This is one of the major reasons to use shrikhand as the base produce. Shrikhand an Indian fermented dairy product is known for its sweet-sour taste, help to improve the overall quality of diet. The investigation was carried out to increase its antioxidant and physico-chemical properties as well as therapeutic, properties by adding herbs Ginger and Lemongrass was added at different level of combination (i.e.1%, 3%, 5%) with different levels of Lemongrass (i.e. 2.5%, 4.5%, 6.5%) respectively to increase its antioxidant and Physico-chemical properties as well as therapeutic value in shrikhand. Whole study was deeply analysed with these level of herbs in shrikhand (i.e. Carbohydrate, Protein, Fat, Ash, Total Solids, Moisture, Acidity) and Antioxidant in which T9 (5% ginger and 6.5% Lemongrass) was found to be best in Antioxidant among the treatments. Hence, the shrikhand prepared have high therapeutic and nutritional value such as anti -oxidative property, immune strengthening, prevent disease etc. the used components are considered as natural ingredients and therefore this product can also be considered in the range of herbal product. No artificial additives have been added. The whole product is palatable, digestive with good aroma and flavour. As the ingredients used are easily available and cheap therefore the product is cost effective.
