First and foremost, I want to express my gratitude to the Almighty from my deepest sense of gratitude, whose blessing has enabled me to complete the thesis for the degree of Master of Science (MS) in Applied Chemistry and Chemical Technology . Department of Applied Chemistry and Chemical Technology, Chattogram Veterinary and Animal Sciences University for his effective guidance throughout my study period, who went through several preliminary versions of my text, making critical suggestions and posing challenging questions. The present study revealed that the analysis of antioxidant capacity and determination of various chemical constituents in Dahi samples enriched with extracts of Betel leaves (Piper betle L.) which is most popular in Bangladesh.
Although the betel leaf (Piper betel L.) is packed with nutrients, betel leaf dahi is not a common dish in Bangladesh. The nutritional value and antioxidant capacity of betel leaf extracts were measured in the current experiment and this extract is also used to produce dahi. The range of antioxidant activity after addition of betel leaf extract was 28.28 mg/100 g to 30.69 mg/10 g.
In terms of overall preference, sourness, color, taste and sweetness, dahi with 2 percent betel leaf extract outperformed other varieties of dahi in terms of consumer acceptance. We suggest that betel leaves can be used to improve the qualitative properties and increase the antioxidant of dahi.
Introduction
3 According to many experimental results, the development of colon cancer can be prevented by lactic acid bacteria (Wollowski et al., 2001). Dahi is rich in nutrients, delicious and contains many elements that support gut health (Hosono et al., 1986), all of which prolong human life. The use of herbal extracts in a natural way for food preservation is increasingly popular these days (Mahfuzul Hoque et al., 2011).
An antioxidant is any chemical that directly scavenges reactive oxygen species (ROS), upregulates antioxidant defenses, or prevents the formation of ROS (Khlebnikov et al., 2007). It protects patients against conditions such as Parkinson's disease, Alzheimer's disease, Parkinson's disease, cardiovascular disease, cancer and neurological disorders (Manch et al., 2004). Antioxidant medications and foods can help reduce the oxidative damage caused by free radicals and active oxygen species (Zhao et al., 1989).
Synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and trolox are often used in the pharmaceutical and food industries (Mahfuzul Hoque et al., 2011). A crucial factor in the field of natural antioxidants for food preservation, Wong et al. 2006) improved extraction procedures for optimal total phenol recovery.
Review of Literature
- Overview of Betel Leaf
- Medicinal properties
- Impact of betel leaves on national economy
- Functional Food
- Functional foods from plant sources
- Dahi
- Antioxidant capacity
Yellowish green to dark green can be seen on the glossy upper surface of the leaves (Mubeen et al., 2014). After conducting a phytochemical analysis, Sugumaran et al. 2011) discovered saponin, phenol, alkaloids, amino acids, tannins, flavonoids, steroids and other compounds in the betel leaves. 8 Manigauha et al., (2009) the methanolic extracts of betel leaves contain reducing power, scavenging of DPPH radicals and superoxide anions and deoxyribose degradation activities (2009).
Lei et al., (2003) found that an aqueous extract of betel leaves can neutralize H2O2, superoxide and hydroxyl radical. They protect the lining of the stomach from toxins and other irritants, limiting overall damage (Pisar et al., 2007). Due to their beneficial physiological effects on health, polyphenols are often found in beverages (Ina et al., 2002).
Pectins are added to acidified dairy products to prevent syneresis (Tromp et al., 2004) They are reversible. For example, consuming lots of tomatoes can increase healthy people's total antioxidant capacity (Tyssandier et al., 2004).
Materials and Methods
- Study Area
- Study Duration
- Sample Collection
- Sample preparation
- Dahi Preparation
- Physicochemical analysis of Betel leaf dahi
- Titrable Acidity
- Determination of pH
- Vitamin C
- Moisture content
- Protein
- Crude Fibre
- Ash
- Carbohydrate
- Determination of Antioxidant capacity by DPPH scavenging method
- Microbial Analysis
- Aerobic plate count (Bacterial plate count)
- Coliform Test
- Sensory analysis
- Statistical Analysis
Determining the acidity of most meals requires preparation of an aqueous suspension of the food and titration with standard NaOH using the phenolphthalein indicator. In chemistry, pH is used to determine how acidic or basic an aqueous solution is. Technically, pH is defined as the negative logarithm of (solvated) hydronium ion activity, which is most often expressed as a measure of hydronium ion concentrations.
The origin of the pH scale can be traced to a group of standard solutions whose pH is generally accepted. A glass electrode and a pH meter or indicators can be used to measure pH, which is defined as the decimal logarithm of the reciprocal of the hydrogen ion in aqueous solutions. Moisture determination is one of the most important and frequently used measurements in the production and testing of meals.
By heating food to a constant weight at 105°C and normal atmospheric pressure, the moisture content of the food can be identified. The Kjeldahl technique is used to calculate the nitrogen concentration in organic and inorganic materials. A known amount of the sample is almost always fermented with H2SO4 and mixed with a digestion solution.
The value is given as the difference between 100 and the total of the other neighboring components. The accuracy of data analysis and interpretation is largely determined by how the sample was collected. The product was therefore properly mixed so that the sample was representative of the entire bulk of the items.
All equipment, solutions and other instruments must be sterilized, which means heating them at 1210 C for 15 minutes. 1 cc of the diluted sample was pipetted into each of the sterile empty Petri dishes containing nutrient agar medium (Plate count agar) at 45°C. The price of the betel leaf-based dahi was calculated based on the total cost of the components used to make the jam.
Result
- Composition of Betel leaf
- Physicochemical Characteristics of Dahi
- Nutritional Composition
- Antioxidant Capacity
- Microbial analysis
- Sensory analysis
- Cost analysis
Legends: Mean ± SD and values in the same column with the same superscripts are not statistically significant (P>0.05). The total number of living cells (microorganisms) present in the prepared dahi was determined by TVC of a yogurt sample. Due to the inclusion of jackfruit juice, which can increase the amount of acid, plain yogurt's TVC was greater in type A than the other (B, C and D) samples of dahi (A-type dahi).
As a result, any type of dahi made from jackfruit juice was thought to be safe for ingestion. Dangerous bacteria known as coliforms are often found in nature and can result in severe diarrhea. However, in this investigation, the coliform count of each type of prepared dahi sample remained zero, as shown in Table 3.
Sample D, on the other hand, received the least acceptance compared to the other samples.
Discussion
- Physiological properties
- Antioxidant
- Microbial
- Sensory analysis
The results confirmed those of Islam et al., who discovered that betel Dahi had a higher protein content than regular Dahi. The ash content of the A, B, C and D Dahi samples differed significantly (p<0.05) according to statistical analysis. To boost the antioxidant activity of dairy products, several extracts can be used (Premalatha et al., 2016).
The findings show that betel leaf extract is an effective ingredient to increase the antioxidant activity of dahi. The lowest antioxidant activity was found in the control sample mg/100g, while in the other samples it increased with the increase in the amount of sample extract. Bioactive components in fortified dahi with antioxidant properties absorb radicals, resulting in powerful antioxidant activity.
Sigh et al., 2016, found similar results for the loss of antioxidant activity in traditional dahi milk enhanced with strawberry extract. The results of this study are consistent with those of Rahman (1998), who discovered that the mean total viable count of flavored dahi drinks was g. The present findings are also consistent with those of Nahar et al. 2007), who discovered that the average total viable count per gram of yogurt sample was 75 × 104.
The results of this experiment contradict the findings of Mustafa (1997) who claimed that adding fruit juice to dahi improved the aroma and taste. Body and consistency scores of different varieties of dahi samples differed significantly according to statistical analysis. In the case of dahi containing 2% and 5% extract, the highest body and texture scores were obtained.
Statistical research showed that the color and texture scores of different types of dahi samples differed significantly. This study supports the findings of Desai et al. 1994), who found that adding fruit juice to dahi increased its color and texture score. 1987) proposed the use of stabilizers and chemicals in yogurt to improve textural characteristics. Similar findings were reported by Rahman (1998), who found that adding fruit juice to dahi increased its color and texture score.
Conclusion
Recommendations and Future Perspectives
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