Journal of Food Processing & Technology

Effect of encapsulated and non-encapsulated Terminalia arjuna supplementation on antioxidant activity and physicochemical characteristics of vanilla chocolate dairy drink

11^th Global Summit on Food & Beverages

September 22-24, 2016 Las Vegas, USA

Sawale Pravin Digambar, Girdhari Ramdas Patil, Shaik Abdul Hussain, Ashish Kumar Singh and Ram Ran Bijoy Singh

National Dairy Research Institute, India
Sanjay Gandhi Institute of Dairy Technology, India

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Terminalia arjuna (TA), an important medicinal plant listed in ayurveda, is specifically recognized for its recuperative effect on heart ailments. In this study, effect of supplementation (0.3%) of non-encapsulated (Drink 1) and encapsulated (Drink 2) alcoholic extracts of TA on physicochemical and antioxidative properties of flavored dairy drinks was evaluated. The respective dairy drinks were optimized using response surface methodology to improve the sensory appeal. Supplementation of TA extracts resulted in higher antioxidant activity (by ABTS and DPPH methods) of both the dairy drinks when compared to their controls. Addition of free herb has resulted in significantly (p<0.05) higher antioxidant activity of drink 1 when compared to its encapsulated counterpart i.e. drink 2. Total carbohydrate content of Drink 2 (13.662±0.263%) is significantly (p<0.05) higher than the remaining drinks, which is due to the presence of gum Arabic and maltodextrin used as coating materials for encapsulation of herb. Drink 2 also obtained higher viscosity (15.376±0.398 cP) than the remaining samples. Drink 1 has obtained lowest pH value and more phenolic content thereby higher sedimentation value when compared to the remaining samples. Control 1 without any added TA extract and lesser amount of cocoa powder has obtained significantly (p<0.05) higher lightness (L*) value (55.64±0.242). Due to the characteristic red color imparted by the presence of free TA extract, Drink 1 has obtained higher redness (a*) value (10.65±0.05).

Biography :

Email: pravins92@gmail.com