Physicochemical, Sensorial and Microbiological Properties of Mishti Dahi Supplemented With Flax Lignan During Storage And its Antidiabetic Activity

Indrakshi Paul^1,  K. A. Athmaselvi¹ and P. Geetha²

¹Department of Food Process Engineering, SRM University, Tamil Nadu, India.

²College of Food and Dairy Technology, TANUVAS, Koduvalli, Tamil Nadu, India.

Corresponding Author E-mail: Indrakshipaul1701@gmail.com

DOI : http://dx.doi.org/10.13005/bbra/2155

ABSTRACT: Extensive research on lignan has revealed numerous nutritional and health benefits due primarily to its nutrients content. Flaxseed is the richest source of lignan, so flax lignan was used for the investigation. The objective of this study was to evaluate the effect of 3.75 % flax lignan supplementation on the physicochemical, microbiological and sensorial properties of mishti dahi during storage. Mishti dahi with 3.75 % flax lignan was prepared by replacing sugar with 10 % honey. There were no such differences in pH, moisture, acidity, total solids and whey syneresis values between the flax lignan incorporated mishti dahi and control. With respect to sensorial attributes, there is also no such differences observed between the two samples during storage. Microbiologically, it gave the shelf life of 20 days for lignan supplemented mishti dahi as compared to control which showed a shelf life of 15 days during its storage studies. Lignan incorporated mishti dahi was later investigated for its antidiabetic activity by comparing alpha amylase activity at a concentration of 100µg/ml and was found to be 48.41% against acarbose (standard antidiabetic drug). Therefore, the developed product could serve as a potent antidiabetic and hence can serve humanity with its health benefits.

KEYWORDS: Flaxseed; lignan; functional food; antidiabetic; health benefits

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