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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Published in:	Agriculture (Basel) 2023-02, Vol.13 (2), p.491
Main Authors:	Qureshi, Tahir Mahmood, Nadeem, Muhammad, Iftikhar, Javeria, Salim-ur-Rehman, Ibrahim, Sobhy M, Majeed, Faizan, Sultan, Muhammad
Format:	Article
Language:	eng
Subjects:	Aluminum Antimicrobial agents Antioxidants composition Dairy products Flavonoids Hypertension Manufacturing Microorganisms Milk Oils & fats paneer Phenols proximate sensory evaluation Sensory properties Spices Storage Type 2 diabetes Yeasts
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title	Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk
format	Article
creator	Qureshi, Tahir Mahmood Nadeem, Muhammad Iftikhar, Javeria Salim-ur-Rehman Ibrahim, Sobhy M Majeed, Faizan Sultan, Muhammad
subjects	Aluminum Antimicrobial agents Antioxidants composition Dairy products Flavonoids Hypertension Manufacturing Microorganisms Milk Oils & fats paneer Phenols proximate sensory evaluation Sensory properties Spices Storage Type 2 diabetes Yeasts
ispartof	Agriculture (Basel), 2023-02, Vol.13 (2), p.491
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) (log10 CFU/g) of all treatments were substantially (p < 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 (p < 0.05) effect of treatments and storage days on antioxidant potential of paneer. The freshly prepared control paneer (P0) 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 (P0) 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 (P6). 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.
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source	Publicly Available Content Database
identifier	ISSN: 2077-0472
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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) (log10 CFU/g) of all treatments were substantially (p < 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 (p < 0.05) effect of treatments and storage days on antioxidant potential of paneer. The freshly prepared control paneer (P0) 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 (P0) 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 (P6). 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.</description><identifier>ISSN: 2077-0472</identifier><identifier>EISSN: 2077-0472</identifier><identifier>DOI: 10.3390/agriculture13020491</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Aluminum ; Antimicrobial agents ; Antioxidants ; composition ; Dairy products ; Flavonoids ; Hypertension ; Manufacturing ; Microorganisms ; Milk ; Oils & fats ; paneer ; Phenols ; proximate ; sensory evaluation ; Sensory properties ; Spices ; Storage ; Type 2 diabetes ; Yeasts</subject><ispartof>Agriculture (Basel), 2023-02, Vol.13 (2), p.491</ispartof><rights>COPYRIGHT 2023 MDPI AG</rights><rights>2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). 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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) (log10 CFU/g) of all treatments were substantially (p < 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 (p < 0.05) effect of treatments and storage days on antioxidant potential of paneer. The freshly prepared control paneer (P0) 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 (P0) 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 (P6). 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.</description><subject>Aluminum</subject><subject>Antimicrobial agents</subject><subject>Antioxidants</subject><subject>composition</subject><subject>Dairy products</subject><subject>Flavonoids</subject><subject>Hypertension</subject><subject>Manufacturing</subject><subject>Microorganisms</subject><subject>Milk</subject><subject>Oils & fats</subject><subject>paneer</subject><subject>Phenols</subject><subject>proximate</subject><subject>sensory evaluation</subject><subject>Sensory properties</subject><subject>Spices</subject><subject>Storage</subject><subject>Type 2 diabetes</subject><subject>Yeasts</subject><issn>2077-0472</issn><issn>2077-0472</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNptkU1vEzEQhi0EElXoL-BiiXOKv3a9PoaqQKUigsjdmrXHwWGzDrZXov--LkGoSB0fZjx63tfyDCFvObuS0rD3sM_RLVNdMnLJBFOGvyAXgmm9ZkqLl0_q1-SylANrYbgcWH9BDjchoKs0BbrL4GONaYaJfj9Fh4WmmdYfSL8tMMV6T2H2dDM35Hf0MFe6TRXbtfFNvoUZMdNtxhNk9DTkdKQflhBgSvRLnH6-Ia9aXfDyb16R3ceb3fXn9d3XT7fXm7u1U6yrazEOHIXD4MzYadl5cEqD8qC47qXyj8kpF1g_4Ag98N4xjhyCC16KUa7I7dnWJzjYU45HyPc2QbR_GinvLeQa3YQ2eMdZN3hkQShpukH0_SiH0A2q49BeW5F3Z69TTr8WLNUe0pLbgIoVWhtlZM-fUHtopnEOqWZwx1ic3WgljJGd0o26eoZqx-MxujRjiK3_n0CeBS6nUjKGf5_hzD5u3j6zefkAq4ujCg</recordid><startdate>20230201</startdate><enddate>20230201</enddate><creator>Qureshi, Tahir Mahmood</creator><creator>Nadeem, Muhammad</creator><creator>Iftikhar, Javeria</creator><creator>Salim-ur-Rehman</creator><creator>Ibrahim, Sobhy M</creator><creator>Majeed, Faizan</creator><creator>Sultan, Muhammad</creator><general>MDPI AG</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7SS</scope><scope>7ST</scope><scope>7T7</scope><scope>7X2</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>SOI</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-5200-2898</orcidid><orcidid>https://orcid.org/0000-0002-1580-4533</orcidid><orcidid>https://orcid.org/0000-0002-7066-4334</orcidid><orcidid>https://orcid.org/0000-0002-7301-5567</orcidid><orcidid>https://orcid.org/0000-0002-1965-4851</orcidid></search><sort><creationdate>20230201</creationdate><title>Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk</title><author>Qureshi, Tahir Mahmood ; 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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) (log10 CFU/g) of all treatments were substantially (p < 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 (p < 0.05) effect of treatments and storage days on antioxidant potential of paneer. The freshly prepared control paneer (P0) 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 (P0) 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 (P6). 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.</abstract><cop>Basel</cop><pub>MDPI AG</pub><doi>10.3390/agriculture13020491</doi><orcidid>https://orcid.org/0000-0002-5200-2898</orcidid><orcidid>https://orcid.org/0000-0002-1580-4533</orcidid><orcidid>https://orcid.org/0000-0002-7066-4334</orcidid><orcidid>https://orcid.org/0000-0002-7301-5567</orcidid><orcidid>https://orcid.org/0000-0002-1965-4851</orcidid><oa>free_for_read</oa></addata></record>