Studies on Utilization and Shelf Life of Piper betel Leaves Added Ghee-Based Low-fat Spread

Patange, D. D.; Pansare, Karan Sudarshan; Kumar, Manoj; Kumari, Arti; Kamble, Dinkar Keshav; Chandran, Deepak; Gaikwad, Nikhil B.; Waghmare, Roji; Radha, .; Lorenzo, José M.

doi:10.1007/s12161-022-02400-5

Cited by 9 publications

(8 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Plants worldwide contain compounds called flavonoids, which are large groups of polyphenols with structural benzo-pyrone and antioxidant properties [27] . The relative stability of flavonols and flavones under various processing and storage conditions results in a decrease in the flavonoid concentration [28] . Flavonoids and phenolics were discovered in the ethyl acetate and ethanol fractions of the leaf extract, whereas secondary metabolites of steroids, phenolics, and flavonoids were found in the ethanol solvent fraction.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound assisted extraction of phytochemicals from Piper betel L.

Singh,

Pandey,

Singh

et al. 2024

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

Ultrasound assisted extraction of phytochemicals from Piper betel L.

Singh,

Pandey,

Singh

et al. 2024

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

“…Recently, PBL was fruitfully utilized in dahi (Sivakumar and Dhanalakshmi, 2015), papad (Vernekar and Vijayalaxmi, 2018), ice cream (Bhoite et al, 2019), flavored milk (Kamble et al, 2019) and sev (Jandu et al, 2022) and also utilized in ghee-based low-fat spread (Patange et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Influence of Piper Betel Leaves on the Sensory Quality and Physicochemical Properties During Storage Study of Ghee

Kubade,

Patil,

Patange

et al. 2024

View full text Add to dashboard Cite

This study was aimed to determine shelf life of Piper betel leaves added ghee. Three ghee samples were prepared where one was control, another one was BHA (Butylated Hydroxy Anisole) treated and the rest one was optimizing PBL(Piper betel leaves) in ghee at 1.5% of butter and the ghee samples were packed and sealed in glass jar and stored at 50! for storage studies. The samples were evaluated for sensory and physicochemical quality at 15days interval till the samples were sensorially unacceptable. In sensory evaluation flavour, texture, colour and freedom from suspended impurities (ghee residue) judged by '100' point scale and it was decrease significantly during storage. Samples were analyzed for moisture, peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA) value and conjugated diene (CD). Though storage period were increased PBL treated ghee samples PV, TBA, FFA, moisture and CD values were lowered significantly comparedto control samples. Moreover, 1.5% PBL added ghee samples values were lowered than BHA treated ghee sample. Therefore, it is concluded that PBL has great role for increasing shelf life of ghee.

show abstract

“…Clinical cross-reactivity across ruminant milk has sometimes shown extremely high sensitivity in these people. Milk from domesticated mammals other than cows have recently become commercially valuable due to their high nutritional value and potential medical applications (Chandran et al 2021;Patange et al 2022a;Patange et al 2022b;Baloš et al 2023;Krishnan et al 2023). More and more studies have been documented about donkey milk in recent years, confirming its growing interest due to the hypoallergenic features and other unusual and health-promoting aspects noted by numerous authors.…”

Section: Introductionmentioning

confidence: 99%

Donkey milk: chemical make-up, biochemical features, nutritional worth, and possible human health benefits - Current state of scientific knowledge

P R,

C S,

Dev

et al. 2023

J Exp Bio & Ag Sci

Self Cite

View full text Add to dashboard Cite

Milk and milk derivatives are widely consumed because of their high nutritional density. Donkey milk and milk products have been consumed since ancient times. The use of donkey milk in the human diet is gaining popularity. The abundance of antibacterial components and protective elements in donkey milk sets it apart from the milk of other animals. Like human milk, donkey milk has low fat, high lactose, and low casein/whey protein ratio. Donkey milk whey protein's anti-proliferative properties imply lung cancer treatment. Alpha-lactalbumin, a type of protein, has been found to have antiviral, anticancer, and anti-stress properties. Donkey milk, like human milk, includes a low amount of casein and a smaller quantity of beta-lactoglobulin than cow milk. Donkey milk is an alternative for newborns with cow milk protein allergy and lactose intolerance since it has a higher amount of lactose, improves palatability, and prevents allergies. Osteogenesis, arteriosclerosis therapy, cardiac rehabilitation, accelerated aging, and hypocholesterolemic diets are some areas where donkey milk is beneficial. Since it contains probiotic lactobacilli strains, fermented beverages can be made with donkey milk. Donkey milk moisturizes skin due to its high vitamin, mineral, and polyunsaturated fatty acid content. The chemical makeup and potential therapeutic benefits of donkey milk warrant additional research. This has led to a rise in interest in producing dairy goods derived from donkey milk. Donkey milk has been used to make cheese, ice cream, milk powder, and even some experimental useful fermented drinks. The present article summarises what we know about donkey milk's chemical makeup, biological functions, nutritional worth, and possible human health benefits.

show abstract

Studies on Utilization and Shelf Life of Piper betel Leaves Added Ghee-Based Low-fat Spread

Cited by 9 publications

References 38 publications

Ultrasound assisted extraction of phytochemicals from Piper betel L.

Ultrasound assisted extraction of phytochemicals from Piper betel L.

Influence of Piper Betel Leaves on the Sensory Quality and Physicochemical Properties During Storage Study of Ghee

Donkey milk: chemical make-up, biochemical features, nutritional worth, and possible human health benefits - Current state of scientific knowledge

Contact Info

Product

Resources

About