Lycium barbarum and Delphinium denudatum for Hastened Lipid Oxidation and
Microbial Stability of Heat-Desiccated Milk Model System
Surbhi Sharma, Arvind Kumar* and Humaira Fayaz
Division of Livestock Products Technology, FVSc and AH, SKUAST, Jammu, India
*Corresponding Author: Arvind Kumar, Division of Livestock Products
Technology, FVSc and AH, SKUAST, Jammu, India.
February 27, 2023; Published: June 19, 2023
Heat desiccation of milk viz., khoa is one of the common processing methods of various dairy products. Khoa is a traditional dairy product used as the base for many sweets. Being nutrient dense, they are vulnerable to lipolysis and proteolysis. Due to excessive pro-oxidant formation in the human body, oxidative stress is produced and the immunity of individuals is lowered, leading to several lifestyle diseases and making people prone to COVID-19 in the current scenario. The present study aimed to prepare functional khoa exploring antioxidants of two locally available herbs Lycium barbarum and Delphinium denudatum to make them functional dairy products. The value-added khoa was optimized for its preparation with the fortification of 4% Lycium barbarum and 0.50% Delphinium denudatum. The fortified khoa was optimized and standardized for its preparation and subjected to an invitro antioxidant profile viz. total phenols, total flavonoids content, DPPH, ABTS and FRAP assays and product storage profile. The value-added khoa prepared with 4% Lycium barbarum and 0.50% Delphinium denudatum had a shelf life of more than 28 days at refrigeration storage. Thus, functional khoa can be prepared with the fortification of 4% Lycium barbarum and 0.50% Delphinium denudatum.
Keywords: Delphinium Denudatum; Khoa; Milk Model System; Lycium Barbarum
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