Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert

Prasad, Writdhama; Khamrui, Kaushik; Sheshgiri, Sandhya

doi:10.1007/s41783-017-0018-x

Cited by 12 publications

(12 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Likewise, 1,8-cineol and áterpineol acetate were found in cardamom (Savan et al, 2013). Similar results are reported by Prasad et al, (2017b) Anti-oxidative activity of different herbs at their highest level of acceptance viz., 0.5% turmeric, 1.0 % ginger and cardamom, and control and BHA added burfi is presented in Table 3. DPPH free radical scavenging capacity of burfi incorporated with turmeric was 10.95%, 5.90% with cardamom and 7.63% with ginger; while ABTS free radical reducing capacity of burfi incorporated with turmeric, ginger and cardamom were 31.05%, 11.87% and 16.98%, respectively.…”

Section: Effect Of Incorporation Of Different Levels Of Herbs On Antisupporting

confidence: 88%

Efficacy of selected herbs for their potential antioxidant activity in burfi, an Indian sweetmeat

Prasad¹,

Khamrui²,

Rathod³

et al. 2019

IJDS

View full text Add to dashboard Cite

Turmeric, ginger and cardamom were incorporated into burfi from 0.5-1.5% level and evaluated for anti-oxidative, instrumental color and sensorial attributes. Anti-oxidative activity was found to increase significantly (p<0.05) with increase in the level of herbs. Hunter colour values also changed significantly (p<0.05) with herbs level. Increasing turmeric level increased (p<0.05) redness (a* value) and yellowness (b* value, and cardamom decreased lightness (L* value). Addition of more than 0.5% turmeric, 1.0% ginger and 1.0% cardamom resulted in significant (p<0.05) decrease in sensory scores. These levels were considered optimum for incorporation into burfi. Highest anti-oxidative activity was observed with turmeric added samples followed by ginger and cardamom exhibited the least, but all the samples had significantly (p<0.05) higher activity than control and lower than BHA (200 ppm) added samples. Considering all the studied attributes, ginger (1%) was found to be the most suitable herb for incorporation into burfi.

show abstract

Section: Effect Of Incorporation Of Different Levels Of Herbs On Antisupporting

confidence: 88%

Efficacy of selected herbs for their potential antioxidant activity in burfi, an Indian sweetmeat

Prasad¹,

Khamrui²,

Rathod³

et al. 2019

IJDS

View full text Add to dashboard Cite

show abstract

“…The decrease in the sensorial attributes of burfi samples during storage was due to the evaporative loss of moisture and the oxidative and physical-chemical changes. Prasad et al (2017b) observed a decrease in the sensorial attributes of herbal burfi during storage due to the excessive hardness of sample in the refrigerated condition. The results observed are in agreement with the findings of Chawla et al (2015) in Doda burfi.…”

Section: Changes In the Physicochemical Parameters Of Control And Curmentioning

confidence: 96%

“…Burfi is one of the most popular traditional khoa based sweet prepared by heat desiccation of milk followed by the addition of sugar. However, it is highly susceptible to the chemical as well as microbial spoilage (Prasad et al 2017b). With increased demand, the lower shelf life imparts an additional burden on the dairy industry.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, antioxidant and in-vitro release behaviour of burfi added with curcumin as a source of functional ingredient

Dattatraya¹,

Prasad²,

Khamrui³

2020

IJDS

Self Cite

View full text Add to dashboard Cite

The present study was conducted to explore the benefits of curcumin and to enhance the antioxidant potential of burfi. Three different forms of curcumin viz. native curcumin, curcumin emulsion, and dried curcumin encapsulate powder were added to burfi. Addition of curcumin in burfi resulted in significant (P<0.05) increase in the antioxidant potential. A highest antioxidant potential with minimal decrease in the sensorial and colour attributes was observed in dried encapsulate added at patting stage. The functional properties were enhanced with the extent of dried curcumin encapsulate in burfi. The in-vitro study revealed that encapsulated curcumin was the most suitable form for addition in burfi as 63% of curcumin retention was observed after intestinal digestion. Curcumin encapsulate added burfi was found effective against fungal spoilage-causing microorganisms due to the reduction of 0.35 Log CFU/ml Aspergillus flavus and 0.47 Log CFU/ml Aspergillus niger. The available curcumin restricts the growth of spoilage-causing microorganisms and thus extends the shelf life of curcumin encapsulate added burfi by 3 days when stored at 30±1°C. Thus, curcumin in the form of dried encapsulate was found to be effective for enhancement of antioxidant potential and shelf life of burfi.

show abstract

“…Colour measurements were conducted using a Color Flex (M/s Hunter Associates Laboratory, Inc., Reston, VA, USA) colour measurement system by the method prescribed by Prasad et al (2017b).…”

Section: Determination Of Hunter Colour Valuesmentioning

confidence: 99%

Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA

Prasad

Khamrui

Mandal

et al. 2018

Int J of Dairy Tech

Self Cite

View full text Add to dashboard Cite

The study investigated the addition of essential oils (EO) of tumeric, ginger and cardamon (as sources of natural antioxidants ) to burfie, an Indian heat desiccated dairy dessert. Essential oil incorporation significantly (P < 0.05) increased antioxidant activity of the product. Samples with a combination of EOs had a higher antioxidant activity than with addition of individual EOs, but antioxidant activity was less (P < 0.05) than samples with addition of butylated hydroxyanisole (BHA). The addition of EOs had no significant (P > 0.05) effect on instrumental colour, textural attributes and composition of the burfi samples, but flavour was significantly affected. Clustering revealed the sample with added BHA had the best attributes followed by the sample with addition of a combination of all the EOs. The combination of EOs significantly (P < 0.05) delayed the growth of the native microbiota in the burfi.

show abstract

Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert

Cited by 12 publications

References 28 publications

Efficacy of selected herbs for their potential antioxidant activity in burfi, an Indian sweetmeat

Efficacy of selected herbs for their potential antioxidant activity in burfi, an Indian sweetmeat

Physicochemical, antioxidant and in-vitro release behaviour of burfi added with curcumin as a source of functional ingredient

Effect of combination of essential oils on physicochemical and sensorial attributes of burfi in comparison with individual essential oil and BHA

Contact Info

Product

Resources

About