Development and characterization of dietary fiber and natural antioxidant supplemented Chhana based sweet dairy product Sandesh

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1 Asin J. Diry & Food Res, 36 (1) 2017 : 9-15 Print ISSN: / Online ISSN: AGRICULTURAL RESEARCH COMMUNICATION CENTRE Development nd hrteriztion of dietry fier nd nturl ntioxidnt supplemented Chhn sed sweet diry produt Sndesh Kninik Pul nd Chrnjit S Rir* Deprtment of Food Engg. & Teh., SLIET, Longowl , Punj, Indi. Reeived: Aepted: DOI: /jdfr.v36i ABSTRACT Sndesh trditionl diry produt ws restrutured with ddition of rn (rie, whet, ot) for dietry fier nd oregno extrt s nturl ntioxidnt soure. The produt ws nlyzed for physiohemil, rheologil, sensory nd funtionl hrteristis. The dietry fiers inresed signifintly upon fortifition of si ingredients with rn. Texture profile nlysis indited tht hrdness nd gumminess of Sndesh inresed where s ohesiveness nd springiness deresed signifintly s result of ooking. Chewiness ws higher in whet nd ot rn dded Sndesh whih deesed their eptility s per sensory evlution sores.the olor plyed n importnt role in oregno extrt dded Sndesh eptility s it ppeled more s ompred to other sensory prmeters. Sndesh with oregno extrt nd rie rn together sored highest in sensory evlution whih lerly ugmented the eptility of Sndesh with rie rn nd oregno extrt. The smple ontining oregno extrt showed more DPPH svenging tivity thn tht of rie rn lone ut the presene of oth rie rn nd oregno extrt showed synergisti effet. Conluding Sndesh with rie rn nd oregno extrt my e mrketed ommerilly hving high therpeuti vlue with inresed ntioxidnt tivity. Key words: Diry produts, Dietry fiers, Nturl ntioxidnts, Shelf life, Sensory properties. INTRODUCTION Indin diry industry hs relized the importne of trditionl Indin diry produts; therefore emphsis hs een given to ommerilize the mnufture of indigenous milk produts. Mny reserh workers nd poliy mkers (Anej et l., 2002; Ptel et l., 2006) hve suggested the restruturing of trditionl diry produts in ll respets. Among mny other diry produts Sndesh is n Indin diry produt, whih is minly populr in estern prt of Indi. It is het desited produt of ogulted milk protein mss lled Chnn ( het nd id ogulted produt of milk, nlogous to ottge heese) of Indi. Sndesh is gining populrity ll over the ountry s well s in rod due to its etter shelf life, pltility nd rom (hrd Sndesh) mong the other Chnn-sed sweets. (Bndyopdhyy et l., 2007). Antioxidnts re ritil for good helth. They inlude wide vriety of plnt-derived ompounds tht prevent ellulr dmge used y n exess of free rdils, orrosive moleules produed during norml metoli proesses. In nture there re wide vriety of nturlly ourring ntioxidnts whih re different in their omposition, physil nd hemil properties, mehnisms nd site of their tions (Gupt nd Shrm, 2006). Hers fortified diry produts my serve s good soure of ntioxidnt, provided the ntioxidnt pity of the diry produt nd hers re not depleted through oxidtion redution retions upon mixing nd storge of the produts (Skrede et l., 2004). Oregno rnked higher in ntioxidnt tivity thn fruits nd vegetles known to e high in ntioxidnts. The most tive phenol omponent in the hers with the highest ntioxidnt tivity, prtiulrly oregno, is rosmrini id, strong ntioxidnt, whih, s its nme suggests, is lso found in rosemry (Zheng nd Wng, 2001). Despite the proven helthful influene of dietry fier (DF) on hroni disese risk redution, the verge worldwide ingestion of this omponent is still onsiderly lower thn the reommended dily intke levels for men (38 g) nd women (25 g) ged 50 yers or younger (Duxury, 2004). The use of dietry fier in this diry produt n provide mjor opportunities for the development of fier enrihed foods (Anderson et l., 2009). Whet is plnt. The outer shell of the grin (the rn) is used s soure of dietry fier for preventing olon nd other diseses (Xie et l., 2008). Rie rn, little known super food is highly nutritious nd delivers powerhouse of helth supporting nutrients. The nutritionl vlue of rie rn is phenomenlly superior to other rn nd works with ody nturlly for optiml totl helth enefits (Premkumri et l., 2012). US Food nd Drug Administrtion (FDA) pproved helth lim tht solule fier from whole ots, s prt of diet low in sturted ft, holesterol nd totl ft, my redue *Corresponding uthor s e-mil: hrnjitrir@yhoo.om

2 10 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH the risk of hert disese (FDA, 1997). Use of nturl ntioxidnts my e enefiil in inresing the shelf life nd sensory eptility of diry produts s the ojetionle odors nd flvors tht develop in oxidized produts re signifint ontriuting ftor to the limited shelf life of foods ontining lipids (Cottone, 2006). Sndesh eing diry produt is suseptile to oxidtion. Use of ntioxidnt n prevent or retrd oxidtive deteriortion of this diry produt. The possile toxiity of the syntheti ntioxidnts is leding to the interest in using nturl ntioxidnts. Use of oregno nturl ntioxidnt is limited in Indin diry produts nd it hs not een used in Sndesh yet. As the diry food group is lking in dietry fier, rn from ny suitle soure suh s whet/ot/rie n e dded in diry food produts. On the sis of ove fts the present reserh ws rried out to investigte the effet of different fires nd nturl ntioxidnts on the physil, rheologil, sensory hrteristis nd funtionl onstituents level on the sis of ntioxidnt tivity in the prepred produt Sndesh. MATERIALS AND METHODS Psteurized nd stndrdized ow milk (Ft-4.5, SNF-9.5) under the rnd nme Verk, ws otined from lol mrket of Sugreen. Dried leves of oregno under rnd nme Key mnuftured y Amlgm Pvt. Ltd. ws otined from lol mrket of Ludhin, Punj. Whet nd ot rn were proured from lol mrket of Sngrur (Punj). Rie rn ws otined from A.P. Orgnis Pvt. Ltd., Dhuri, Indi. The required hemils for experimentl work were of AR grde nd otined from Hi-medi hemils. Preprtion of rw mteril for Sndesh Chnn: The stndrd proess for prodution of Chnn from ow milk s reported y De nd Ry, (1954) ws used. Oregno extrt: For the preprtion of oregno extrt the method of Boroski et l., (2011) ws used. Brn: Before use, whet nd ot or rie rn ws sieved through 85 mesh sieve nd dded in the produt. For het stiliztion, rie rn whih ws sujeted to 105 C live stem exposure for 3-5 se (to intivte lipse enzyme) ws used. Sndesh: The method of Bndyopdhyy et l., (2007), ws used for preprtion of Sndesh. The ingredients for the preprtion of Sndesh nd their formultions re shown in Tle-1. The prepred Chnn ws kneded mnully. Hlf of the totl Chnn dough ws seprtely kneded long with sugr (grnulr) to otin smooth dough nd then mixed with other prt. After mixing the totl Chnn, the kneded Chnn ws heted t 75 C for 15 min with ontinuous stirring. The produt ws molded in desired shpe nd llowed to ool to room temperture. Tril smples, using rn from different soures (rie, whet nd ot) t the rte of 1 to 5% to Chnn sis were prepred for sensory evlution in order to optimise the rn. On the sis of sensory evlution results (not reported), the Sndesh ontining 1% rn ws epted most nd hene, 1% rn dded Sndesh ws used for further studies. Similrly, oregno extrt ws dded in Chnn se, oth, efore nd fter ooking t the rte of 0.4%, 0.6%, 0.8% nd 1% of Chnn. The ntioxidnt tivity s well s sensory evlution ws determined to optimise the level nd time of ddition of oregno extrt. From the preliminry results (not reported), 1% oregno extrt ws finlized for further study. Nutrient nlysis: Moisture, sh, rud protein, ft nd rude fiers were determined y (AOAC, 1995). The totl strh ws determined y the method of Ching nd Johnson (1977). Totl rohydrte ws quntified y phenol sulphuri id method s modified y Wnkhde nd Thrnthn (1976). The olour hrteristis of the prepred produt were ssessed using olour spetrophotometer (Gretg Mheth, Model No. i5, USA) to determine L vlue (light-drk), vlue (red-green) nd vlue (yellow-lue). Texture Profile Anlysis (TPA) of freshly prepred Sndesh ws performed for the lredy set produt (t Tle 1: Produt formultion for Sndesh Smples Ingredient Formultions (premix) Chnn (g) Sugr (%) Brn (%) Oregno Rie Whet Ot extrt (%) CS RBS WBS OBS OES ROS WOS OOS CS: Control Smple; RBS: +Rie Brn Sndesh; WBS: +Whet Brn Sndesh; OBS: +Ot Brn Sndesh; OES: +Oregno extrt Sndesh; ROS: +Rie Brn+ Oregno extrt Sndesh; WOS: +Whet Brn +Oregno extrt Sndesh; OOS: +Ot Brn +Oregno extrt Sndesh

3 mient temperture) (using TA.XT2i Texture nlyzer equipped with 5 Kg lod ell using instrument protool. The free ftty id (% FFA) ws determined s per the method pulished y AOCS, C 5-40 (2009). Totl lorifi vlue of the produt ws determined y the om lorimeter s per the instrument protool. Solule solids in wter of prepred Sndesh smples were determined s per the method of González et l., (2009). Mesurement of ntioxidnt tivity Preprtion of Sndesh smple for evlution of ntioxidnt tivity: A 10 g eh of Sndesh smples ws tken for tretments nd homogenized with 50 ml methnol in homogenizer for 10 min seprtely. Homogenized smples were entrifuged in refrigerted entrifuge (Remi Sles nd Engineering Ltd., Kolkt, Indi) t 10,000 rpm for 30 min. Superntnt ws filtered with Whtmn No. 1 filter pper. Filtrtes of the smples were used for evlution in susequent experiments. Antioxidnt tivity of Sndesh ws determined s per the method of (Moon nd Shimoto, 2009).The DPPH svenging tivity ws lulted y the following formul: DPPH svenging tivity = {1-(Asorne ontrol / Asorne smple )} 100 Sensory evlution : For sensory evlution, pnel of 17 pnelists (10 men nd 7 women) of the Food Tehnology Deprtment whih flls within the numers s proposed y Meilgrd et l., (1999), with sensory evlution experiene were trined in desriptive evlution of Sndesh dded with whet rn, rie rn, ot rn nd oregno extrt. The pnelists were seleted nd trined following (ISO, 1993) proedure. Pnelists were sreened for desriptive sensory evlution ility using 5-point desriptive rting sle with 5- points for higher rting nd 1-point for lowest rting of sensory ttriutes s well s their ility to ommunite sensory desriptions of produts. The seleted sujets were trined in nlyzing food with different sensory methods nd trined in sensory voulry y testing smples, followed y retion mutul definitions of the ttriutes (ISO, 1991). During pnel orienttion nd seletion hrteristis suh s olour, flvor (tste, fter tste), pperne, mouth feel Tle 2: Anlysis of Sndesh* Smples Sndesh Composition (%) Volume 36 Issue 1 (2017) 11 hrteristis (hewiness, smoothness of mss/firousness, stikiness) were seleted s more eptle sensory ttriutes of Sndesh. Attriute definition, tehnique nd sle were provided ording to ISO (1994). A replite of two ws tken nd verge vlue reorded. Sttistil nlysis : All experiments were rried out in duplites. The sttistil nlyses were performed with single ftor one wy repeted mesures Anlysis of Vrine (ANOVA) when pproprite, with the help of Exel spredsheets of MS Offie 2007 softwre pkge. If signifint results were otined then differenes in the mens were determined using Dunn s multiple rnge tests (p < 0.05). RESULTS AND DISCUSSIONS Moisture ontent of Chnn smples rnged etween 48 to 52% nd tht of premix smples otined from Chnn long with other ingredients rnged etween nd 29.41%. Moisture ontent in finl Sndesh smples rnged from to 25.58% (Tle-2). It is ler from the dt tht there is loss of moisture in smples fter ooking. The reson ehind this loss is temperture to whih the smples were sujeted during ooking. The desirle vlue of moisture ontent in Sndesh is 25.46% with possile vrition etween 25.1 to 27.9% (Sen nd Rjorhi, 1991). A slight inrese in protein ontent ws eing oserved in the Sndesh smples s ompred to premix smples due to derese in moisture ontent in ooking during Sndesh preprtion. Protein ontent in Sndesh smples ws found similr to the result otined y Alm et l., (2002). Ft ontents of different Sndesh smples were found to vry etween nd 15.34%. However in ll the smples, highest ft ontent ws in Sndesh ontining rie rn euse rie rn ontins out 20% ft. Crohydrte ontent depends upon the mount of sugr nd strhy mterils dded in produt, lthough rohydrte ontent vrition ws non-signifint mong the smples. Control smples hd no fire ontent s milk lks in fire ontent. Sndesh ontining dded rn showed fire rnging from 0.10 to 0.21%. Ash ontent in ontrol smple Moisture Ft Protein Crohydrte Ash Fier CS RBS WBS OBS OES ROS WOS OOS *n=3, Results re expressed s men vlues ±SD. Mens with the different smll letters supersript in the sme olumn nd different pitl letters supersript in the sme row onstituent wise different signifintly (0.05) s determined y Dunn s Multiple Rnge test.

4 12 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH ws 1.62% whih inresed up to 1.70% in rn: oregno enrihed Sndesh smples. The olour hrteristis of Sndesh re shown in Tle 3. The olour prmeters hnged s the ingredients in smples hnged. The lightness of the Sndesh (L vlue) rnged from 76 to 82. Both nd prmeters rnged from 2.3 to 3.4 nd to respetively in oth premix dough nd finl smples. The L vlue is minimum (75.166) for Sndesh ontining rie rn nd oregno extrt inditing drker pperne of the smples. This result ws expeted s the rn nd extrt were drk in olour s ompred to other ingredients. Rheologil hrteristis: The smples of Sndesh were nlyzed for their rheologil hrteristis, viz. hrdness, springiness, ohesiveness, gumminess nd hewiness. The results of the nlysis re shown in Tle-4. Hrdness is one of the importnt texturl properties whih deide the sensory properties of the Sndesh. The vlues of hrdness of different Sndesh smples rnged from 391 g to 567 g. It is ler from the vlues tht hrdness in smples deresed s ompred to ontrol smples. Cooking temperture ffeted the hrdness of Sndesh smples. The lest hrdness in rn ontining Sndesh ws due to less ompt texture due to the presene of rn. Springiness vlues in Sndesh smples rnged from 0.22 to 0.25 mm. Springiness inresed in smples ontining rn nd Tle 3: Colour hrteristis of premix dough nd Sndesh* Smples Premix dough Sndesh L A L B CS RBS WBS OBS OES d d ROS e d WOS d d OOS d *n=3, Mens with the different letters supersript within the sme olumn differ signifintly (P>0.05) s determined y Dunn s Multiple Rnge test. Tle 4: Rheologil hrteristis of Sndesh s ffeted y ddition of rn nd oregno extrt* Smples oregno extrts. Cohesiveness represents the internl strength of the smple. The ohesiveness vlues rnged from 0.24 to 0.30 in Sndesh smples. The ohesiveness ws signifintly higher in smples ontining oregno extrt long with whet or ot rn s ompred ontrol smple preferle due to intertion of dditives with Chnn during Sndesh preprtion. Gumminess represents the energy required to rek the smples just efore swllowing. The vlues rnged from 105 to 186 g in Sndesh smples. Gumminess deesed in ll smples ontining fiers from tht of ontrol, ut it inresed highest in se of smple ontining dded ot rn followed y whet rn long with oregno extrt nd hs orreltion with ohesiveness vlues. Chewiness represents the energy required to hew the smples just efore swllowing. The vlues of hewiness rnged from 23 to 43 g. mm in Sndesh smples. The vlues deresed in ll the rn ontining smples s ompred to ontrol smple however signifint inrese in vlues is oserved in se of smples ontining dded with ot nd whet rn long with oregno extrt. This hs ourred with intertion of extrt with the Chnn ingredients whih inresed omptness. Sensory evlution of Sndesh smples: The sensory hrteristis of Sndesh re shown in Tle-5. Although fier inorporting in ommon foods hs the dvntge of Rheologil prmeters of Sndesh Hrdness (g) Springiness (mm) Cohesiveness Gumminess (g) Chewiness (g.mm) CS RBS f e WBS e OBS d d OES f d ROS d WOS OOS *n=3, Mens with the different smll letters supersript in the sme olumn nd different pitl letters supersript in the sme row onstituent wise different signifintly (P>0.05) s determined y Dunn s Multiple Rnge test.

5 requiring few dietry hnges for the popultion, when formulting rih-fier food produts one must onsider tht dietry fier ingredients show oth physiologil nd tehnologil funtionl properties, thus their ddition will lso lter proess nd hndling of food produts s well s their texture, olor, flvor, nd tste (Izydorzyk nd Dexter 2008). The undesirle flvor generted on ddition of rn ws the min reson for low sensory sores. The desriptive sensory evlution ws performed for the smples ontining oregno extrt (SOE) t the rte of 0.4%, 0.6%, 0.8 nd 1%. Sensory sores for the smples were lmost sme, therefore mximum oregno extrt ddition ws preferred for ddition in the Sndesh. The desriptive sensory evlution of Sndesh smples with 1% rn (rie, whet, ot) nd 1% oregno extrt dded in different formultions, ws performed. Colour sores were high for smples with whet rn, ot rn nd ontrol smple. Sndesh with ot rn sored highest in pperne, ut, ot rn dded Sndesh smples sored lest in flvour wheres Sndesh with rie rn sored high in flvour. Chewiness sores were lest for smple with ot rn. Chewiness prmeter in TPA ws highest in ot rn dded smples inditing its undesirili ty in h ewiness prmeter. Sores of smoothness of mss vried signifintly (P<0.05) mong the smples with ontrol smple nd rie rn dded smple soring highest. Sores of stikiness ws non-signifint mong the smples (P>0.05). Rie rn dded Sndesh (RBS) sored highest in overll sore mong the rn dded smples inditing its eptility ut the smple (ROS) whih ontin oregno extrt long with rie rn ttined highest sore nd ws epted most wheres, smples with ot rn sored lowest in overll sore. Oregno is n importnt ulinry her, used for the flvour of its leves, whih n e more flvourful when dried thn fresh. Among the hemil ompounds ontriuting to the flvour re rvrol, thymol, limonene, pinene, oimene, nd ryophyllene (Zheng nd Wng 2001) Volume 36 Issue 1 (2017) 13 Tle 5: Sensory sore of Sndesh s ffeted y inorportion of dietry fier nd ntioxidnt* Smples Sore of sensory ttriutes CS 4.05 RBS 3.98 WBS 4.08 OBS 4.05 OES 3.85 ROS 4.01 WOS 4.02 OOS 4.03 Color Apperne Flvour Chewiness Smoothness Stikiness Averge Sore d e 3.68h d 3.87 f 3.55g 3.23 Antioxidnt tivity in Sndesh smples Effet of rte of ddition of oregno extrt on DPPH svenging tivity: Antioxidnt tivity represents the ility to inhiit the proess of oxidtion. Consequently, ll test systems using stle free rdil (for exmple, DPPH) give informtion on the rdil svenging tivity. Mnsson nd Akesson (2000); Butler et l., (2008) oserved tht the omposition nd onentrtion of nturlly ourring ntioxidnts nd ftty ids present in the produt needs to e onsidered in determining the quntity of supplementl nturl ntioxidnt ddition. The ntioxidnt tivity of Sndesh smples ontining dded oregno extrt ws evluted ginst the DPPH (2, 2-diphenyl-1-pirylhydrzyl) rdil to mesure the ility of the oregno extrt to donte hydrogen to stilize the rdil, s ssessed spetrophotometrilly. Figure-1() shows the DPPH svenging tivity vrying with onentrtion of extrt dded in Sndesh. The highest DPPH svenging tivity ws present in Sndesh with 1.0% oregno extrt dded where s Sndesh with 0.4% extrt showed lowest tivity. The DPPH svenging tivity rnged etween 13 to 71%, so, 1% oregno extrt dded smple with 71% DPPH svenging tivity, ws onsidered for further studies. Effet of ingredient (dditives) hrteristis on DPPH svenging tivity : DPPH svenging tivity ws mesured in the smples hving high sensory sores i.e. ROS, RBS nd OES long with ontrol smple. Figure-1 () shows DPPH svenging tivity of vrious smples whih inludes ontrol Sndesh (CS), Sndesh ontining rie rn (RBS), oregno extrt (OES) nd rie rn nd oregno extrt together (ROS). The ontrol Sndesh smple hd n tivity of 5%, Sndesh with rie rn hd n tivity of 51%, Sndesh with oregno extrt hd n tivity 74% nd the finl produt with extrt nd rn together hd n tivity of 81%. The DPPH tivity of oregno extrt ws found to e 84% whih is in greement with Cervto et l., (2000). Thus, the tivity of extrt deresed when dded to Sndesh. The tivity is highest in se of smple ontining *n=2, Mens with the different letters supersript within the sme olumn differ signifintly P>0.05) s determined y Dunn s Multiple Rnge test, Note: 5-point desriptive rting sle ws used with 5 points for higher rting nd 1-point for lowest rting of sensory ttriutes d 4.02e 3.68f 3.59h d 3.71g e d

6 14 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH () () DPPH Svenging tivity (%) DPPH Svenging tivity (%) CS RBS OES ROS Rte of ddition of oregno extrt (% Chnn sis) Sndesh Smples ontrol Sndesh (CS), Sndesh with rie rn (RBS), Sndesh with oregno extrt (OES) nd Sndesh with oregno extrt nd rie rn together (ROS) Fig 1: DPPH svenging tivity of Sndesh s effeted y () ddition of oregno extrt () ddition of dditives oth rie rn nd oregno extrt nd the reson ehind this my e synergisti effet of oth the ingredients. Effet of stge of ddition of oregno extrt on ntioxidnt tivity: Hers fortified diry produts my serve s good soure of ntioxidnt provided the ntioxidnt pity of the diry produt nd hers re not depleted through oxidtion redution retions upon mixing nd storge of the produts (Skrede et l., 2004). Time of ddition of oregno extrt hrdly hd ny signifint effet on the totl ntioxidnt tivity of Sndesh. Figure-2 shows the DPPH svenging tivity of SC, SR, SOE nd SOR t oth initil i.e. efore ooking nd finl i.e. fter ooking stges. Addition of extrt t initil stge of Sndesh preprtion showed similr ntioxidnt tivity in Sndesh smples. This might e due to the ft tht the phytohemils, whih re responsile for the ntioxidnt effet of oregno extrt, re not het sensitive (Cervto et l., 2000). CONCLUSION In the present study, Sndesh ws prepred from stndrdized nd psteurized milk with ddition of rn (rie, whet, ot) nd oregno extrt in different formultions. The result of the nlysis indited tht the produts in their finl form were rih in protein, ft nd rohydrte. The sensory sores otined indited the eptility of Sndesh with rie rn nd oregno extrt were higher. Smple ontining oth rie rn nd oregno extrt showed synergisti effet on DPPH svenging tivity (80%). So, Sndesh with rie rn nd oregno extrt my e mrketed ommerilly s it hs high nutritionl vlue in generl with DPPH Svenging tivity (%) Initil (efore ooking) Finl (fter ooking) CSS RBS OES ROS Sndesh Smples Fig 2: Effet of stge of ddition, initil (efore ooking) nd fter ooking) of oregno extrt (on perent Chnn sis) on the DPPH svenging tivity of Sndesh etter ntioxidnt property ontining dded dditives. Further studies n e rried out for shelf life of Sndesh efore nd fter ddition of rie rn nd oregno extrt. ACKNOWLEDGEMENT The uthors thnks the Deprtment of Food Engineering nd Tehnology, SLIET, Longowl, Sngrur (Punj) for providing filities in rrying out the reserh CONFLICT OF INTEREST The uthors hve delred no onflit of Interest

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