Vol. 9, Special Issue 3 (2021)
Assessment of compatibility of spices as an additive in cottage cheese
Author(s): Bhut Maheshkumar Gordhanbhai, Rakendhu Saji, Smitha Balakrishnan and AM Patel
Abstract: The present study was carried out to evaluate the compatibility of different spices as an additive in Cottage cheese. Nine different spices namely mace, nutmeg, cumin, coriander, mustard, pepper, cinnamon, clove and fenugreek were added to Cottage cheese at the rate of 0.5%. The Cottage cheese samples with added spices at the rate of 0.5% each of cumin, pepper, coriander and cinnamon were acceptable with high flavour and overall acceptability sensory scores. Total phenolic content (TPC) and antioxidant capacity of cheese samples were evaluated using the Folin–Ciocalteu method and DPPH assay. The total phenolic content and DPPH radical scavenging activity was found higher in Cottage cheese samples containing spices than the control cheese sample.
Pages: 09-13 | 478 Views 108 Downloads
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How to cite this article:
Bhut Maheshkumar Gordhanbhai, Rakendhu Saji, Smitha Balakrishnan and AM Patel. Assessment of compatibility of spices as an additive in cottage cheese. International Journal of Chemical Studies. 2021; 9(3): 09-13.
