P Sivakumar, R Ramachandran and TC Balamurugan
The increasing demand for functional foods has led to the exploration of natural bioactive compounds to enhance the nutritional and health benefits of traditional foods. This study investigates the incorporation of clove (Syzygium aromaticum) and amla (Emblica officinalis) extracts into Indian cottage cheese (paneer) to enhance its nutritional profile, specifically its phenolic content and antioxidant properties. Clove and amla are rich sources of bioactive phenolic compounds, known for their strong antioxidant, antimicrobial, and health-promoting properties. The extraction of phenol was optimized using suitable solvent-based methods to maximize yield and preserve bioactivity. The extracts were then incorporated into paneer at varying concentrations, and their impact on nutritional composition, sensory attributes, and shelf life was evaluated. Results showed a significant increase in total phenolic content and antioxidant activity in the fortified paneer compared to the control, without compromising taste or texture. This study highlights the potential of utilizing clove and amla extracts to develop functional dairy products, offering health benefits beyond basic nutrition, thereby catering to the growing market for functional and value-added foods.
Pages: 274-277 | 53 Views 15 Downloads