Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk
This study aims to evaluate the effect of different spices (black pepper, cumin, clove, nigella, cardamom, and cinnamon) on the physicochemical characteristics and microbial quality, as well as antioxidant potential, of paneer during storage. Different types of spices were incorporated into the pane...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/13/2/491 |
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| author | Tahir Mahmood Qureshi Muhammad Nadeem Javeria Iftikhar Salim-ur-Rehman Sobhy M. Ibrahim Faizan Majeed Muhammad Sultan |
| author_facet | Tahir Mahmood Qureshi Muhammad Nadeem Javeria Iftikhar Salim-ur-Rehman Sobhy M. Ibrahim Faizan Majeed Muhammad Sultan |
| author_sort | Tahir Mahmood Qureshi |
| collection | DOAJ |
| description | This study aims to evaluate the effect of different spices (black pepper, cumin, clove, nigella, cardamom, and cinnamon) on the physicochemical characteristics and microbial quality, as well as antioxidant potential, of paneer during storage. Different types of spices were incorporated into the paneer at different levels (0.2 and 0.3%). In addition to paneer, the antioxidant potential of spices was also investigated. The results concerning total plate counts (TPC) or yeast and molds (Y & M) (log<sub>10</sub> CFU/g) of all treatments were substantially (<i>p <</i> 0.05) increased during storage. Generally, all freshly prepared spicy paneer and control had higher sensory scores for all the sensory characteristics which declined during subsequent storage. All the paneer samples having 0.3% spices showed very slight variations (nonsignificant) in sensory score of all the attributes of their relative samples containing 0.2% spice. The incorporation of spices into the paneer matrix also showed promising results concerning all the above-mentioned attributes revealing antioxidant potential. There was significant (<i>p <</i> 0.05) effect of treatments and storage days on antioxidant potential of paneer. The freshly prepared control paneer (P<sub>0</sub>) showed the lowest total phenol (TP), total flavonoids (TF), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), reducing power (RP), and total antioxidant capacity (TAC) values compared to all the spicy paneer (treatments). The freshly prepared control paneer (P<sub>0</sub>) showed the lowest antioxidant potential compared to all the spicy paneer (treatments). The maximum antioxidant potential was observed in the paneer having 0.3% clove (P<sub>6</sub>). All the spicy paneer showed increasing trend of all the attributes, showing antioxidant potential up to 6 days of storage, but afterwards, the activities were slightly decreased. It may be concluded that spicy paneer would be considered as a functional dairy product with enhanced sensory and antioxidant properties, and shelf stability. |
| first_indexed | 2024-03-11T09:18:29Z |
| format | Article |
| id | doaj.art-fdc1058de0f243958266b38f58451a76 |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-11T09:18:29Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-fdc1058de0f243958266b38f58451a762023-11-16T18:31:58ZengMDPI AGAgriculture2077-04722023-02-0113249110.3390/agriculture13020491Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo MilkTahir Mahmood Qureshi0Muhammad Nadeem1Javeria Iftikhar2Salim-ur-Rehman3Sobhy M. Ibrahim4Faizan Majeed5Muhammad Sultan6Department of Food Sciences, Cholistan University of Veterinary & Animal Sciences, Bahawalpur 63100, PakistanInstitute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, PakistanInstitute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, PakistanDepartment of Food Science and Technology, Faisalabad Campus, Riphah International University, Faisalabad 38000, PakistanDepartment of Biochemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi ArabiaDepartment of Agricultural and Biosystems Engineering, University of Kassel, 37213 Witzenhausen, GermanyDepartment of Agricultural Engineering, Bahauddin Zakariya University, Multan 60800, PakistanThis study aims to evaluate the effect of different spices (black pepper, cumin, clove, nigella, cardamom, and cinnamon) on the physicochemical characteristics and microbial quality, as well as antioxidant potential, of paneer during storage. Different types of spices were incorporated into the paneer at different levels (0.2 and 0.3%). In addition to paneer, the antioxidant potential of spices was also investigated. The results concerning total plate counts (TPC) or yeast and molds (Y & M) (log<sub>10</sub> CFU/g) of all treatments were substantially (<i>p <</i> 0.05) increased during storage. Generally, all freshly prepared spicy paneer and control had higher sensory scores for all the sensory characteristics which declined during subsequent storage. All the paneer samples having 0.3% spices showed very slight variations (nonsignificant) in sensory score of all the attributes of their relative samples containing 0.2% spice. The incorporation of spices into the paneer matrix also showed promising results concerning all the above-mentioned attributes revealing antioxidant potential. There was significant (<i>p <</i> 0.05) effect of treatments and storage days on antioxidant potential of paneer. The freshly prepared control paneer (P<sub>0</sub>) showed the lowest total phenol (TP), total flavonoids (TF), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), reducing power (RP), and total antioxidant capacity (TAC) values compared to all the spicy paneer (treatments). The freshly prepared control paneer (P<sub>0</sub>) showed the lowest antioxidant potential compared to all the spicy paneer (treatments). The maximum antioxidant potential was observed in the paneer having 0.3% clove (P<sub>6</sub>). All the spicy paneer showed increasing trend of all the attributes, showing antioxidant potential up to 6 days of storage, but afterwards, the activities were slightly decreased. It may be concluded that spicy paneer would be considered as a functional dairy product with enhanced sensory and antioxidant properties, and shelf stability.https://www.mdpi.com/2077-0472/13/2/491spicespaneerstorageproximatecompositionsensory evaluation |
| spellingShingle | Tahir Mahmood Qureshi Muhammad Nadeem Javeria Iftikhar Salim-ur-Rehman Sobhy M. Ibrahim Faizan Majeed Muhammad Sultan Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk Agriculture spices paneer storage proximate composition sensory evaluation |
| title | Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk |
| title_full | Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk |
| title_fullStr | Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk |
| title_full_unstemmed | Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk |
| title_short | Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk |
| title_sort | effect of traditional spices on the quality and antioxidant potential of paneer prepared from buffalo milk |
| topic | spices paneer storage proximate composition sensory evaluation |
| url | https://www.mdpi.com/2077-0472/13/2/491 |
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