Vol. 4, Issue 3 (2015)
Analysis of antioxidant activity of herbal yoghurt prepared from different milk
Pragati Srivastava, S.G.M. Prasad, Mohd Nayeem Ali, M. Prasad
In the present study different levels of (Zingiber officinale) and (beta vulgaris) was used to produce the herbal yoghurt of cow, buffalo and goat milks. The aim of the study was to find the antioxidant activities of the herbal yoghurt samples. The samples were analysed by using 2,2 diphenyl-1 picrylhydrazyl (DPPH) scavenging activity and ferric reducing antioxidant power (FRAP). The result indicated that highest antioxidant activities with DPPH & FRAP methods were found in 2% level of ginger rhizome goat milk yoghurt and 2% level of beet root extracts of goat milk yoghurt followed by 2% level of ginger extract in cow milk yoghurt the lowest antioxidant activity were found in buffalo milk herbal yoghurt. The yoghurt was prepared by this method is subjected to sensory properties of herbal yoghurt. Thus it was concluded that yoghurt prepared by this method have high antioxidant properties which are beneficial for human health.
How to cite this article:
Pragati Srivastava, S.G.M. Prasad, Mohd Nayeem Ali, M. Prasad. Analysis of antioxidant activity of herbal yoghurt prepared from different milk. 2015; 4(3): 18-20.