HERBS FORTIFIED CUSTARD,SANDESH,WHEY DRINK AND THEIR DIFFERENT ANALYSIS

1. HERBS FORTIFIED DAIRY PRODUCTS
PRESENTED BY :
 NEELANJANA MISRA
DEPARTMENT OF FOOD TECHNOLOGY
4TH YEAR,7TH SEM.
GURU NANAK INSTITUTE OF TECHNOLOGY

2.  WHAT IS HERB ?
 ACTIVE COMPONENTS OF HERB
 HERBS IN DAIRY PRODUCTS
 REVIEW OF LITERATURE
 HERBAL CUSTARD : WHAT IS CUSTARD ?
MATERIALS USED FOR PREPARATION OF HERBAL CUSTARD
METHOD OF PREPARATION
CHEMICAL ANALYSIS
SENSORY EVALUATION
POLYPHENOL CONTENT ANALYSIS
RHEOLOGICAL PROPERTY
 HERBAL SANDESH : WHAT IS SANDESH ?
MATERIALS USED FOR PREPARATION OF HERBAL SANDESH
METHOD OF PREPARATION
CHEMICAL ANALYSIS
SENSORY EVALUATION
POLYPHENOL CONTENT ANALYSIS
 HERBAL WHEY DRINK : WHAT IS WHEY ?
MATERIALS USED FOR PREPARATION OF HERBAL WHEY DRINK
METHOD OF PREPARATION
SENSORY ANALYSIS
POLYPHENOL CONTENT ANALYSIS
 CONCLUSION
 REFERENCES

3. WHAT IS MEAN BY HERB?
Herbs refer to the leafy green or flowering parts of a plant i.e., Herbal
plant.
In our world there are different types of herbal plants are found.
Some of the plants are : Ashwagandha, Tulsi, Pudina, Cranberry,
Rosemary, Basil, Bay Laurel, Caraway, Dill, Fennel, Garlic, Lavender,
Lwmon Grass, Parsley, Oregano, Sage, Savory etc.
In general use, herbs are any plants used for food, flavouring, seasoning
food, fragrances for their savory or aromatic properties.

4. ACTIVE CONSTITUENTS
The active constituents of herbs are the chemicals that have a medicinal as well as antimicrobial effect on our body.
They have been divided into 16 main groups :
 Alkanoids
 Anthocyanins
 Anthoaquinones
 Bitters
 Cardiac Glycosides
 Coumarins
 Cyanogenic Glycosides
 Flavonoids
 Glucosilinates
 Minerals
 Mucilage
 Phenols
 Saponins
 Tannins
 Vitamins
 Volatile Oils

5. Currently there is a growing interest to use natural antimicrobial and antioxidant
compounds like extracts of herbs and spices for preservation of food.These natural
preservatives are gaining importance in recent years because of little or no harmful
effects.
Herbal extracts with high antioxidant activity exhibited relatively high total phenolic
contents.For this reason different herbs/herb extracts are fortified with various dairy
food products to produce functional dairy products with high health benefits.
The common herbs generally used in the fortification of dairy products are : Tulsi,
Mint, Ashwagandha, Rosemary, Oregano, Betel Leaves etc.

6. YEAR RESEARCHER TOPIC OF RESEARCH
1990 Amr, A.S. reported the Role of some aromatic herbs in
extending the stability of sheep ghee during
accelerated storage.
2001 NRIPENDRA KUMAR MAURYA prepared herbal lassi fortified with curcumin.
2005 Rajanikant and Patil developed the processed herbal ghee.
2007 Bandyopadhyay. et.al, incorporated herbs into sandesh, an Indian sweet
dairy product, as a source of natural antioxidants.
2008 KAVITAGHODEKAR et.al, prepared herbal softy ice cream by blending 4
percent Ginger juice and different levels of
Turmeric powder 0, 0.2, 0.4, 0.6 and 0.8 per cent.

7. 2009 Najgebauer-Lejko. et. al, repoted the quality and storage stability of
butter made from sour cream with addition
of dried sage and rosemary.
2011 Landge et. al, prepared Shrikhand using Ashwagandha
powder as additive.
2012 Pawar. et. al, studied the effects of Asparagus racemosus
(Shatavari) extract on oxidative stability of
ghee, in relation to added natural and
synthetic antioxidants.
2013 Perasiriyan V. et.al,. Whey based tea was reported
2013 S. Jothylingam and T.R. Pugazhenthi. prepared Dietetic herbal flavoured milk
2014 Hussain et. al, showed effect of storage on sensory quality,
pH, wheying-off and probiotic count of lassi
supplemented with Aloe barbadensis Miller.
2016 Deepak Mudgil et.al,. cultured buttermilk beverage was formulated
using Aloe vera juice fortification.

9. Custard is a variety of culinary preparations based on
a cooked mixture of milk and/or cream and egg yolk.
Depending on how much egg or thickener is used,
custard may vary in consistency from a thin
pouring sauce to a thick pastry cream (French: crème
pâtissière) used to fill éclairs. Most common custards
are used as desserts or dessert sauces and typically
include sugar and vanilla.

10.  RAW MATERIALS :
 Milk
 Sugar
 Custard Powder
 Mint Paste
 CHEMICALS :
 Folin-Ciocalteu reagent
 Aqueous Sodium carbonate
 Methanol
 Ethanol
 Acetone
 N-butanol
 Pet ether
 EQUIPMENTS :
 Tray dryer
 Freeze dryer
 Microwave oven
 Gas oven
 Hot air oven
 Muffle furnace

11. MICROWAVED CUSTARD
First milk was taken in a microwave bowl and boiled
for 6min.
↓
Then custard powder was mixed with small amount
of milk.
↓
Then the mixture was added in the bowl and stirred
for 1min interval.
↓
Sugar was added as milk starts to thicken.
↓
Then the mixture was boiled for few times and after
end of boiling the pudina pest at a concentration of
1%,2%,3% were added.
↓
Then it was mixed well and cooled for half an hour.
↓
After cooling the final product was packaged and
stored in refrigerator.
GAS OVEN COOKED CUSTARD
First milk was taken and boiled in a saucepan over
medium heat.
↓
Then custard powder was mixed with small amount
of milk.
↓
The mixture was added in the saucepan and stirred
continuously.
↓
Sugar was added as milk starts to thicken.
↓
Then pudina pest at a concentration of 1%,2%,3%
were added and boiled for few times more.
↓
When it reaches its correct consistency it was
removed from heat and cooled for half an hour.
↓
After cooling the final product was packaged and
stored in refrigerator.
FLOW CHART OF HERBAL CUSTARD PREPARATION

12. ASH CONTENT (AOAC,1999) :
Serial
No.
Sample Wt. of
sample
taken
(g)
Wt. of
crucible
(g)
Wt. of
crucible +
Ash
(g)
Wt. of
ash
(g)
% Ash
1. 1 % Pudina
custard (oven)
5.00 30.72 31 0.28 5.6
2. 2 % Pudina
custard (oven)
5.00 20.23 20.26 0.03 0.6
3. 3 % Pudina
custard (oven)
5.00 19.96 19.98 0.02 0.4

13. MOISTURE CONTENT (AOAC,1999) :
Serial
No.
Sample Wt. of
Sample
taken
(g)
Wt. of
petridish
(g)
Final Wt.
(g)
Wt. of
residue
(g)
% Moisture
1. 1 % Pudina custard
(oven)
5.00 31.0 31.26 0.26 94.8
2. 2 % Pudina custard
(oven)
5.00 32.53 32.96 0.43 91.4
3. 3 % Pudina custard
(oven)
5.00 31.48 32 0.52 89.6
4. 1 % Pudina custard
(microwave)
5.00 32 33.39 1.39 72.2
5. 2 % Pudina custard
(microwave)
5.00 32 33.81 1.81 63.8
6. 3 % Pudina custard
(microwave)
5.00 31 33.1 2.1 58

14. SENSORY EVALUATION OF OVEN COOKED PUDINA
CUSTARD ON THE BASIS OF 9 POINT HEDONIC
SCALE
0
1
2
3
4
5
6
7
8
9
10
APPEARANCE COLOUR FLAVOUR BODY &TEXTURE MOUTH
FEELNESS
OVERALL
ACCEPTANCE
9Pointhedonicscale Oven Herbal custard (pudina)
1% pudina
2% pudina
3% pudina

15. SENSORY QUALITY (AVG ± SD) OF DIFFERENT %
OF OVEN COOKED PUDINA CUSTARD WITH
ANOVA ANALYSIS
PARAMETERS 1 % PUDINA
CUSTARD
2 % PUDINA
CUSTARD
3 % PUDINA
CUSTARD
LEVEL OF
SIGNIFICANCE
APPEARANCE 7.75±0.46 7.87±0.64 7.87±0.64 **
COLOUR 7.63±0.52 8.13±0.64 8.25±0.46 **
FLAVOUR 7.25±0.88 8.5±0.53 7.37±0.74 **
BODY &TEXTURE 7.75±0.46 8.5±0.53 7.37±0.74 **
MOUTH FEELNESS 7.87±0.64 8.25±0.70 7.75±0.88 NS
OVERALL
ACCEPTANCE
7.87±0.64 8.37±0.52 7.75±0.70 NS
** Significant at P< 0.01, *Significant at P<0.05
( Avg ± S.D ) = Average ± Standard Error

16. POLYPHENOL CONTENT
0
5
10
15
20
25
30
35
40
45
Acetone methanol ethanol n butanol
Polyphenolcontent(mgofGAE/100gmofsample)
Comparative study on polyphenol content of
pudina custard (oven) using different solvents
1%
2%
3%
0
5
10
15
20
25
30
35
Pet ether Ethanol Methanol n butanol
Polyphenolcontent(GmGAE/100Gmofsample)
Comparative study on polyphenol content
of pudina custard (Microwave) using
different solvents
1%
2%
3%

17. 0
50
100
150
200
250
0 10 20 30 40
Shearstress(D/cm²)
Shear rate(1/sec)
Comparartive study of shear stress and
shear rate of pudina custard (oven)
1% Pudina 2% Pudina 3% Pudina
0
500
1000
1500
2000
2500
3000
3500
4000
0 10 20 30 40
Viscosity(cP)
Shear rate (1/sec)
Comparative study of viscosity and shear
rate of pudina custard (oven)
1% Pudina 2% Pudina 3% Pudina
: OVEN COOKED PUDINA CUSTARD :

18. 0
20
40
60
80
100
120
140
160
180
0 10 20 30 40
Shearstress(D/cm²)
Shear rate(1/sec)
Comparartive study of shear stress and
shear rate of pudina custard (Microwave)
Control 1% Pudina 2% Pudina 3% Pudina
0
100
200
300
400
500
600
700
0 10 20 30 40
Viscosity(cP)
Shear rate (1/sec)
Comparative study of viscosity and shear
rate of pudina custard (microwave)
Control 1% Pudina 2% Pudina 3% Pudina
: MICROWAVED PUDINA CUSTARD :

19. HERBAL SANDESH

20. Sandesh is a Bengali dessert created with milk
and sugar.Some recipes of Sandesh call for the
use of chhena or paneer (which is made by
curdling the milk and separating the whey from
it) instead of milk itself.

21.  RAW MATERIALS :
 Milk
 Sugar
 Aloe-Vera juice
 CHEMICALS REQUIRED :
 Citric acid
 Folin-Ciocalteu reagent
 Aqueous Sodium carbonate
 Methanol
 Ethanol
 Acetone
 N-butanol
 Pet ether
 EQUIPMENTS REQUIRED :
 Gas oven
 Hot air oven
 Muffle furnace

22. FLOW CHART OF HERBAL SANDESH PREPARATION
Firstly milk was taken and boiled in a saucepan over medium heat.
↓
When the temperature reached at 700c, then 2% citric acid was added in milk and stirred continuously and fresh chhana
was prepared.
↓
Fresh chhana was taken in a container and kneaded for 30min.
↓
30%sugar was added with kneaded chhana and mixed well.
↓
The chhana was divided into four equal parts.
↓
The first part of the chhana was added into heating pan and stirred.
↓
Then stirring was done until final part formation was obtained.
↓
Then at a concentration of 5%,10%,15% aloe-vera juice were added and mixed well and cooled for few min. Then the
sandesh were molded.
↓
Finally the sandesh were packaged and stored in refrigerator.

23. Serial
No.
Sample Wt. of
Sample
taken
(g)
Wt. of
petridish
(g)
Final
Wt.
(g)
Wt. of
residue
(g)
%
Moisture
1. Control Sample 5.00 34 37.74 3.74 25.2
2. 5% Aloe vera
sandesh
28 31.84 3.84 31.2
3. 10 % Aloe vera
sandesh
5.00 30 34.4 4.4 31.4
4. 15 % Aloe vera
sandesh
5.00 31 34.3 3.3 34
MOISTURE CONTENT (AOAC,1999) :

24. SENSORY EVALUATION OF ALOE VERA SANDESH
ON THE BASIS OF 9 POINT HEDONIC SCALE
0
1
2
3
4
5
6
7
8
9
10
APPEARANCE COLOUR FLAVOUR BODY &TEXTURE MOUTH FEELNESS OVERALL
ACCEPTANCE
9pointhedonicscale
Herbal sadesh (Aloe-Vera)
Control
5% Aloe vera
10% Aloe vera
15% Aloe vera

25. SENSORY QUALITY (AVG ± SD) OF DIFFERENT
% OF ALOE VERA SANDESH WITH ANOVA
ANALYSIS
PARAMETERS CONTROL
5 % ALOE
VERA
SANDESH
10 % ALOE
VERA
SANDESH
15 % ALOE
VERA
SANDESH
LEVEL OF
SIGNIFICANCE
APPEARANC 7.5±0.5 8.3±0.5 8.2±0.8 8.6±0.5 *
COLOUR 8.3±0.5 7.6±0.5 8.6±0.5 8.2±0.4 **
FLAVOUR 7.5±0.7 8±0.7 8.7±0.4 7.7±1.2 NS
BODY
&TEXTURE
8.2±0.4 8.2±0.4 9±0 7.6±0.7 **
MOUTH
FEELNESS
8.1±0.3 7.7±1.1 9±0 7.5±0.5 **
OVERALL
ACCEPTANCE
8.1±0.3 7.8±0.6 9±0 7.8±0.8 **
** Significant at P< 0.01, *Significant at P<0.05
(Avg ± S.D) = Average ± Standard Error

26. POLYPHENOL CONTENT
0
5
10
15
20
25
n butanol methanol ethanol pet ether
Polyphenolcontent(gmGAE/100gmofsample)
Comparative study on polyphenol content
of Aloe-vera Sandesh using different
solvents
control
5%
10%
15%

27. HERBAL WHEY DRINK

28. WHAT IS WHEY ?
Whey is that portion of milk which is obtained after the
coagulation of milk protein casein with some
coagulation with citric acid or lactic acid. It contains
about half of the milk solids, most of the lactose, about
one fifth of the protein, most of the vitamins and
minerals.

29.  RAW MATERIALS :
 Whey
 Aloe-vera juice
 Salt
 Sugar
 Cardamom powder
 CHEMICALS REQUIRED :
 Folin-Ciocalteu reagent
 Aqueous Sodium carbonate
 Methanol
 Ethanol
 Acetone
 N-butanol
 Pet ether

30. FLOW CHART OF ALOE-VERA WHEY DRINK PREPARATION
Firstly milk was taken and boiled in a saucepan over medium heat.
↓
When the temperature reached at 700c, then 2% citric acid was added in milk and stirred
continuously and fresh whey was utilized.
↓
Then whey were divided into five equal parts and in this whey pinch of salt, required amount of
sugar and pinch of cardamom powder was added.
↓
Then Aloe-Vera juice at a concentration of 5%, 7%, 9%, 12%, 15% were added and mixed well.
↓
Then the final product were packaged and stored in refrigerator.

31.  POLYPHENOL CONTENT :
0
5
10
15
20
25
30
35
n butanol methanol ethanol pet ether
Polyphenolcontent
Comparative study on polyphenol content of Aloe-vera
Whey drink using different solvents
5%
7%
9%
12%
15%

32. 0
1
2
3
4
5
6
7
8
9
10
APPEARANCE COLOUR FLAVOUR BODY &TEXTURE MOUTH FEELNESS OVERALL
ACCEPTANCE
9PointHedonicScale Herbal Whey Drink (Aloe-Vera)
5% Aloe Vera
7% Aloe vera
9% Aloe vera
12% Aloe vera
15% Aloe Vera
SENSORY EVALUATION OF ALOE VERA WHEY
DRINK ON THE BASIS OF 9 POINT HEDONIC
SCALE

33. SENSORY QUALITY (AVG ± SD) OF DIFFERENT
% OF ALOE VERA WHEY DRINK WITH ANOVA
ANALYSIS
Parameters
5% Aloe-
Vera Whey
Drink
7 % Aloe-
Vera Whey
Drink
9 % Aloe-
Vera Whey
Drink
12 % Aloe-
Vera Whey
Drink
15 % Aloe-
Vera Whey
Drink
Level of
Significance
APPEARANCE 7.7±0.4 8.1±0.6 8.8±0.3 9±0 8.6±0.5 **
COLOUR 7.8±0.3 8±0 8.8±0.3 8.7±0.4 8.2±0.4 **
FLAVOUR 7.1±0.3 7.7±0.4 9±0 8.3±0.5 7.7±1.2 **
BODY
&TEXTURE
7±0 7.8±0.3 8.6±0.5 8.7±0.4 7.6±0.7 **
MOUTH
FEELNESS
7.5±0.5 7.7±0.8 9±0 9±0 7.5±0.5 *
OVERALL
ACCEPTANCE
7.5±0.5 7.3±0.5 9±0 8.7±0.4 7.8±0.8 **
** Significant at P< 0.01, NS = Non Significant.
(Avg ± S.D) = Average ± Standard Error

34. From the whole project work we can conclude several points :
From the view of sensory quality, oven cooked 2% pudina custard, 10%
aloe vera Sandesh, & 9% and 12% aloe vera juice whey drink have the
highest overall acceptability on the basis of 9-point hedonic scale.
From the view of polyphenol content, oven cooked 2% acetone extracted
pudina custard, 15% butanol extracted aloe vera Sandesh,9% pet ether
extracted aloe vera whey drink have the largest polyphenol content.

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