A COMPARATIVE STUDY ON THE TEXTURAL QUALITY OF HERBAL SANDESH MADE IN LABORATORY AND COLLECTED FROM LOCAL MARKETS OF KOLKATA

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1 Indian J. Anim. Hlth. (2015), 54(1) : Research Article A COMPARATIVE STUDY ON THE TEXTURAL QUALITY OF HERBAL SANDESH MADE IN LABORATORY AND COLLECTED FROM LOCAL MARKETS OF KOLKATA C. CHAKRABORTY*, P.K. GHATAK 1 AND A.K. BANDYOPADHYAY 2 Department of Food Technology Gurunanak Institute of Technology Sodepur, Panihati, Kolkata , West Bengal Herbal Sandesh was prepared with chhana in the laboratory by the addition of basil, mint and coriander juice individually at their 4%, 5%, 5% (w/v basis of chhana) level respectively. Market Herbal Sandesh samples were collected from Kolkata. For safe and economical food preservation systems based on natural antimicrobials get rise to the development of Herbal Sandesh. Addition of herbs juice decreased hardness, gumminess, chewiness and springiness of sandesh and improved sensory body and texture, colour and appearance as well as overall acceptability of the product when compared with control. Textural and sensory properties of different laboratory made samples of sandesh indicated that the product made by adding coriander juice proved best. Market Herbal Sandesh samples showed a comparable overall acceptability score whereas increased trend in textural quality when compared with laboratory samples. Key words : Herbal sandesh, Texture analysis, Sensory analysis, Medicinal herbs. Sandesh is the most popular chhana-based (heat-acid coagulated dairy product) sweet delicacy of the eastern part of India, especially in West Bengal. Literally meaning message sandesh is the medium of spreading sweetness among friends and well wishers. Chhana obtained with citric acid is usually preferred for the manufacture of sandesh. The sweet besides being palatable, is also a rich source of milk proteins, fat, sucrose and fat soluble vitamins like vitamine A, D, E and K. Each type of sandesh differs in respect of its appearance, flavor, body, texture, rheology and composition. Consumers now prefer food products that are natural, non-thermally processed and have an acceptable shelf-life with assured quality and safety. This has necessitated to use natural substances from various sources 1 Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia *Corresponding Author

2 56 Indian Journal of Animal Health, June, 2015 as natural preservatives which have capacity to inhibit microbial growth, ability to inactivate microorganism in foods and promote the growth of desirable microorganism without adversely affecting most of their nutritional and organoleptic properties. Consumers demand for products having maximum retention of natural flavor, nutritional profile etc. get rise to the production of herbal sweets. Herbal sweets are rich in anti-oxidants and functionally active nutrients that can fight against major diseases including cancer and cardiovascular diseases. Herbs have been used as food and for medicinal purposes for centuries. Research interest has focused on various herbs that possess hypolipidemic, antiplatelet, antitumor, or immune-stimulating properties that may be useful adjuncts in helping reduce the risk of cardiovascular disease and cancer. In different herbs, a wide variety of active phytochemicals, including the flavonoids, terpenoids, lignans, sulfides, polyphenolics, carotenoids, coumarins, saponins, catechins, isocatechins, plant sterols, curcumins, and phthalides have been identified. Many herbs contain potent antioxidant compounds that provide significant protection against chronic diseases. These compounds may protect LDL cholesterol from oxidation, inhibit cyclooxygenase and lipoxygenase enzymes, inhibit lipid peroxidation, or have antiviral or antitumor activity. The volatile essential oils of commonly used culinary herbs, spices, and herbal teas inhibit mevalonate synthesis and thereby suppress cholesterol synthesis and tumor growth (Craig, 1999). Herbs and Spices provide such an example of additives that are totally natural and consumed by us everyday (Prabudha and Rai, 2002). The dairy and food industry can use them effectively in products to replace the conventional and chemical additives and thus improve upon consumer acceptability. Such use of herbs and spices can also be exploited to lure the consumers by products that promise more than just nutritional benefits for instance, the functional foods, neutraceuticals etc. These products have attained more demand in the markets as they along with the common nutritional attributes claim many health benefits. Thus many herbs and spices that have been implicated by research to impart such attributes become ideal for use (Dharmani and Palit, 2006). MATERIALS AND METHODS Raw material : Authentic pooled samples of raw cow milk were collected from the institute (West Bengal University of Animal and Fishery Sciences, Mohanpur campus) nearby cattle ward and was standardized at Solids not fat (SNF) to fat ratio of 1 : 8. Sugar and SMP were procured from the local market. Preparation of Herbs Juice : Herbs (Tulsi, Pudina and Coriander) were washed thoroughly; roots were removed by using a sharp knife and air dried at 40 0 C for 5 minutes (min) in tray drier. After total air drying herbs were ground in a grinder individually. The juice was obtained by pressing the grinded herbs through a muslin cloth. The juices thus obtained were kept in

3 A Comperative study on the textual quality of Herbal Sandesh 57 three separate sterile containers and placed in refrigerator at 7 0 C till use. Preparation of chhana : The method outlined by De and Ray (1954) was followed with suitable modification given by Bhattacharya et al.,1971. The standardized cow milk was heated up to 75 o C. The freshly prepared coagulant (1% citric acid solution) was heated to 75 o C and then added slowly in a thin continuous stream with continuous gentle agitation till a clear whey separated out. Stirring was then stopped and the curd was allowed to remain in whey for about 5 min. It was then drained through a hang with muslin cloth (10 min) and then used for preparation of herbal sandesh. Preparation of Herbal Sandesh : The chhana (milk casein) was kneaded for 30 min. Then it was properly mixed with previously grounded sugar (at 30% level of chhana) and divided into three equal lots. One lot of total chhana was taken in a karahi and cooked for 15 min in low flame with continuous stirring and scrapping until a thick consistency was obtained. The second lot of chhana was then added and recooked for 15 min. After that the last lot of chhana was added and herbs juice (for herbal sandesh preparation) was added at that time (Tulsi 4% or Pudina 5% or Coriander 5%). After recooking for 5 min. the final pat formation stage appeared. Then the mixture was moulded in different desired shapes, packed in Low Density Polyethylene Bags, and analyzed for various quality parameters. Market herbal sandesh were purchased from Kolkata market and stored in sterile container and analyzed for various quality parameters. Flow Diagram for Preparation of Herbal Sandesh: Fresh chhana Kneading / blending for 30 min Mixing of 30% of chhana Division of chhana into two equal parts Addition of first part of chhana into the heating pan Stirring for 15 min Addition of second part of chhana Stirring for 15 min Addition of herbs juice (@ 4% of Tulsi/ 5% of Pudina/ 5% of Coriander juice) Stirring (until final pat formation obtained) Cooling for 5 min Molding Packaging (LDPE) Storage (at refrigerated condition)

4 58 Indian Journal of Animal Health, June, 2015 Methodology : In order to evaluate the rheological properties of Herbal Sandesh samples (both laboratory made and market samples) a Texture Analyzer model number TAHDi (manufactured by Stable Micro System, U.K.) fitted with a 250 Kg load cell was used under two bites linear compression (Sanyal et al., 2011). Sandesh incorporated with herb juice (Tulsi, Pudina and Coriander) were coded with different numbers and submitted to sensory evaluation by ten member trained panelists of the department on a 9-point hedonic scale (BIS, 1971). The data were statistically analyzed using statistical tool ANOVA described by Snedecor and Cochran (1967). RESULTS Comparison of sensory quality between laboratory made and market Herbal Sandesh : The overall acceptability score of all the laboratory made and market Herbal Table 1. Sensory quality (mean ± SE) of different types of laboratory made and market herbal sandesh Parameters C S 1 S 2 S 3 M Level of Significance Flavour ** Body and NS Texture Colour and NS Appearance Sweetness NS Overall ** Acceptability ** Significant at p< 0.01, NS= Non Significant Average of five trials (Avg. + S.E.) = Average + Standard Error Figures in the parenthesis represent the range of data. C= Control, S 1 = Herbal Sandesh (Tulsi), S 2 = Herbal Sandesh (Pudina), S 3 = Herbal Sandesh (Coriander), M= Market Herbal Sandesh

5 A Comperative study on the textual quality of Herbal Sandesh 59 Table 2. Rheological quality of different types of laboratory made and market herbal sandesh Parameters C S 1 S 2 S 3 M Level of Significance Hardness ± ± ± ± ± ** (g) Fractuability 29.35± ± ± ± ±2.36 NS (g) Adhesiveness ± ± ± ± ±1.24 * (gs) Springiness ± ± ± ± ±0.009 NS (mm) Cohesiveness 0.187± ± ± ±0.011 * Gumminess **± **± **± **± ± ** (g) Chewiness ± ± ± **± ± ** (gmm) ** Significant at p<0.01, * Significant at p< 0.05, NS= Non Significant Average of five trials C= Control, S 1 = Herbal Sandesh (Tulsi), S 2 = Herbal Sandesh (Pudina), S 3 = Herbal Sandesh (Coriander), M= Market Herbal Sandesh

6 60 Indian Journal of Animal Health, June, 2015 Fig. 1(a) Fig. 1(b) Fig. 1(c) Fig. 1(d) Fig. 1. Rheological studies of different types of laboratory made and market herbal sandesh [ 1(a) Control Sample (Plain Sandesh), 1(b) Herbal Sandesh (Tulsi), 1(c) Herbal Sandesh (Pudina), 1(d) Herbal Sandesh (Coriander), 1(e) Herbal Sandesh (Market Sample) ] Fig. 1(e)

7 A Comperative study on the textual quality of Herbal Sandesh 61 Sandesh samples implied that the market samples as well as Herbal Sandesh (Tulsi) and Herbal Sandesh (Pudina) samples were liked moderately by the judges whereas Herbal Sandesh (Coriander) samples were liked very much by the judges. By using 9 Point Hedonic Scale it was clearly observed that coriander juice fortified herbal sandesh got the highest point among all the laboratory made herbal sandesh and when the value was compared with market sample (market herbal sandesh) it preceded market sample which is depicted in Table 1. Comparison of rheological quality between laboratory made and market Herbal Sandesh : The texture profile obtained in this study has been depicted in Table 2 and Fig. 1(a) to 1(e). From Table 2, it has been found that the hardness, adhesiveness, gumminess and chewiness of the market samples were higher than those of laboratory made Control and Herbal Sandesh samples and a lower value of cohesiveness in the market samples was also observed. Herbal Sandesh (Coriander) showed the highest value of cohesiveness and Control Sandesh shows the highest value of springiness among all laboratory and market samples. Table 2 showed that laboratory made as well as market samples had significant influence on hardness (p < 0.01), gumminess (p <0.01, chewiness (p <0.01), adhesiveness (p <0.05) and cohesiveness (p<0.05). No significant influence was observed on fractuability and springiness. DISCUSSION The laboratory and market Herbal Sandesh samples had significant influence (p< 0.01) on flavour and overall acceptability (Table 1). No significant influence was observed regarding body and texture and colour and appearance. Aneja et al. (2002) reported the hardness (Kg), cohesiveness, springiness and gumminess of soft grade Sandesh were 4.7, 0.21, 0.30 and 1.0 respectively. The results are quite closer to laboratory made Control and Herbal Sandesh. Laboratory made as well as market samples had significant influence on hardness (p < 0.01), gumminess (p <0.01, chewiness (p <0.01), adhesiveness (p <0.05) and cohesiveness (p<0.05). No significant influence was observed on fractuability and springiness. Patel et al. (1990) reported that increase in total solids considerably increase hardness, gumminess and chewiness but decrease cohesiveness in khoa samples. So it can be said that, the market samples having higher total solids than laboratory samples showed the variation. From this study it can be concluded that the coriander juice added laboratoty made herbal sandesh has showed the best overall quality with special reference to sensory evaluation and textural analysis. It is evident from this finding that this new product can be feasible even at pilot scale level. Hence, it is possible to meet both national and international export demand for herbal sandesh.

8 62 Indian Journal of Animal Health, June, 2015 REFERENCES Aneja RP, Mathur BN, Chandana RC and Banerjee AK, Indian Milk Products. Dairy India Publication. New Delhi Bhattacharya DC, Mathur PM, Srinivasan MR and Samlik O, Studies on the method of production and self life of paneer, J of Food Sci Technol, 7 : BIS (1971) IS : Guide for sensory evaluation of foods. Part II. Methods and evaluation cards. Bureau of Indian Standards. Manak bhavan, New Delhi Craig WJ, Health-promoting properties of common herbs. The American Journal of Clinical Nutrition, 70 (3) : 491s-499s De S and Ray SC, Studies on the indigenous method of chhana making. Indian J Dairy Sci, 7 : 113 Dharmani P and Palit G, Exploring Indian medicinal plants for antiulcer activity. Indian J Pharmacol, 38 : Patel AA, Patil GR, Grag FC and Rajorhia GS, Texture of peda as measured by Instron. XXIII Intern. Dairy Cong, 2: 627 Prabudha A and Rai T, Herbs and spices- potential dairy ingredients. Beverage and Food World. 29(8): Sanyal MK, Pal SC, Gangopadhyay SK, Dutta SK, Ganguli D, Das S and Maiti P, Influence of stabilizers on quality of sandesh from buffalo milk. J Food Sci Technol, 48(6): Snedecor GW, Cochran WG. Statistical Methods. Oxford and IBH Publ Co, Calcutta, India, 1967 Received for publication on : (Modified)

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