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Asian Journal of Dairy and Food Research, volume 37 issue 4 (december 2018) : 273-277

Total phenolic content (TPC) and quality of herbal lassi fortified with Turmeric (Curcuma longa) extract

Soma Maji, Pinaki R. Ray, Pijush K. Ghatak, Chaitali Chakraborty
1Dairy Chemistry Division, ICAR- National Dairy Research Institute, Karnal-132 001, Haryana, India.
Cite article:- Maji Soma, Ray R. Pinaki, Ghatak K. Pijush, Chakraborty Chaitali (2018). Total phenolic content (TPC) and quality of herbal lassi fortified with Turmeric (Curcuma longa) extract. Asian Journal of Dairy and Food Research. 37(4): 273-277. doi: 10.18805/ajdfr.DR-1391.

ABSTRACT

Lassi, a popular curd based traditional fermented milk beverage of India.  Lassi was prepared from standardized cow milk curd using 1% commercial yoghurt culture containing Streptococcus thermophilus and Lactobacillus bulgaricus. Maximum concentration of herbal extract added during processing of herbal lassi was optimized with Turmeric (Curcuma longa) @ 1% (v/v) in lassi on the basis of sensory evaluation. Total phenolic content (TPC) of turmeric extract based herbal lassi was also evaluated.  TPC of the turmeric based herbal lassi was measured as Gallic Acid Equivalent (GAE) using a double beam UV- visible spectrophotometer at 765 nm. The TPC of the turmeric extract fortified lassi was found to be 0.226±0.001mg of GAE/g and differed significantly (P<0.05) with the control lassi (without any herbal extract) which showed a TPC of 0.124±.001 mg of GAE/g. Turmeric lassi was found having high phenolic content with good sensory property and found acceptable up to 9 days when stored at 7±2 0C in a glass bottle.

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