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首页> 外文期刊>International Journal of Dairy Technology >Incorporation of herbs into sandesh, an Indian sweet dairy product, as a source of natural antioxidants.
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Incorporation of herbs into sandesh, an Indian sweet dairy product, as a source of natural antioxidants.

机译：将草药掺入印度甜乳制品sandesh中，作为天然抗氧化剂的来源。

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摘要

Indian herbs such as turmeric (Curcuma longa L.), coriander (Coriandrum sativum L.), curry leaf (Murraya koenigii L.), spinach (Spinacia oleracea) and aonla (Emblica officinalis) are good sources of antioxidants. These herbs, as a paste, were incorporated separately at the 10% level into sandesh (a heat-desiccated product of coagulated milk protein mass or chhana, which is analogous to cottage cheese). Their total antioxidative status was assessed in vitro using Randox's method. The antioxidative levels of the various herbs were compared with the synthetic antioxidants TBHQ and BHA: BHT (1:1) at 100 and 200 mg/kg levels. The antioxidative effect of herbal sandesh decreased in the order turmeric > curry leaf > aonla > spinach > coriander leaf. Total antioxidative statuses of herbal sandesh were lower than samples with TBHQ but similar to those with 200 mg/kg BHA: BHT (1:1). The proximate composition of herbal sandesh was comparable with control sandesh. Incorporation of herbs at the level used did not significantly affect the overall acceptability of sandesh. Considering all the findings, it can be concluded that herbal sandesh is a more value-added health food than the control sandesh..
机译：印度草药如姜黄（Curcuma longa L.），香菜（Coriandrum sativum L.），咖喱叶（Murraya koenigii L.），菠菜（Spinacia oleracea）和aonla（Emblica officinalis）是抗氧化剂的良好来源。这些草药以糊状形式分别以10％的含量掺入sandesh（凝结的牛奶蛋白块或chhana的热干燥产品，类似于干酪）。使用Randox方法在体外评估了它们的总抗氧化状态。将各种草药的抗氧化水平与100和200 mg / kg的合成抗氧化剂TBHQ和BHA：BHT（1：1）进行了比较。草本沙粒的抗氧化作用按姜黄>咖喱叶>香菜>菠菜>香菜叶的顺序降低。草药砂的总抗氧化状态低于含TBHQ的样品，但与含200 mg / kg BHA：BHT（1：1）的样品相似。草药砂的最接近组成与对照砂相当。所用水平的草药的掺入并没有显着影响沙粒的总体可接受性。考虑到所有发现，可以得出结论，草本砂纸比对照砂纸是一种更具附加值的保健食品。

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