A process for preparing a natural antioxidant enriched dairy product (Sandesh)

The antioxidant activities of beet (Beta vulgaris), mint (Mentha spicata L.) and ginger (Zingiber officinale L.) alone or in combination were assessed after their fortification in sandesh (a heat desiccated product of coagulated milk protein mass) using Randox's total antioxidant level determining chemicals and ultimately it was compared with the synthetic antioxidants like TBHQ, BHA and BHT. Addition of beet or mint alone in sandesh showed lower antioxidant level than the addition of ginger alone. However, combination of beet with ginger showed highest antioxidant level among the natural sources and value was almost equal to TBHQ (200 mg kg(-1)). Besides, the suitable stage and form of addition of these herbs in sandesh were also investigated using the Randox's antioxidant level evaluating chemical. Among the four forms of herbs such as paste, tray-dried powder, freeze-dried powder and solvent extracted form, addition of solvent extracted form in sandesh showed highest antioxidant level than any other form. Similarly, addition of all these herbs at final stage of sandesh preparation showed highest antioxidant level than their addition at the initial stage of sandesh preparation. Comparative evaluations of the proximate composition of herbal sandesh with the control sandesh showed that herbal sandesh were more or less similar with control sandesh except in fat and moisture content. But according to sensory characteristics, sandesh containing beet, ginger or combination of beet with ginger or mint was more acceptable to panelist than control sandesh. Results of the study indicate that herbal sandesh is more value added health food than control sandesh. (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.