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Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk

Author

Listed:
  • Tahir Mahmood Qureshi

    (Department of Food Sciences, Cholistan University of Veterinary & Animal Sciences, Bahawalpur 63100, Pakistan)

  • Muhammad Nadeem

    (Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan)

  • Javeria Iftikhar

    (Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan)

  • Salim-ur-Rehman

    (Department of Food Science and Technology, Faisalabad Campus, Riphah International University, Faisalabad 38000, Pakistan)

  • Sobhy M. Ibrahim

    (Department of Biochemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia)

  • Faizan Majeed

    (Department of Agricultural and Biosystems Engineering, University of Kassel, 37213 Witzenhausen, Germany
    Department of Agricultural Engineering, Bahauddin Zakariya University, Multan 60800, Pakistan)

  • Muhammad Sultan

    (Department of Agricultural Engineering, Bahauddin Zakariya University, Multan 60800, Pakistan)

Abstract

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 10 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 (P 0 ) 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 0 ) 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 6 ). 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.

Suggested Citation

  • Tahir Mahmood Qureshi & Muhammad Nadeem & Javeria Iftikhar & Salim-ur-Rehman & Sobhy M. Ibrahim & Faizan Majeed & Muhammad Sultan, 2023. "Effect of Traditional Spices on the Quality and Antioxidant Potential of Paneer Prepared from Buffalo Milk," Agriculture, MDPI, vol. 13(2), pages 1-17, February.
    • Handle: RePEc:gam:jagris:v:13:y:2023:i:2:p:491-:d:1073408
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