Abstract
Dairy products are widely consumed across the globe owing to their high nutritional value and thus can serve as an excellent medium for the delivery of bioactive compounds. The study was aimed to prepare kradi cheese enriched with saffron (25 mg, 50 mg, 75 mg and 100 mg of saffron/50 g of cheese). The product was analyzed for physicochemical, antioxidant and medicinal properties. The moisture, protein, fat and ash contents of kradi cheese samples were between 31.8 and 38.9%, 27.9-28.2%, 6.89-7.13% and 1.14-1.52%, respectively. The enriched kradi showed considerably high ‘a’ and ‘b’ values as compared to the control. The HPLC analysis revealed that the enriched kradi had the highest crocin content (3.08-5.67 μg/g) than the safranal content (0.45-1.07 μg/g). Total phenolic content and antioxidant activity of enriched kradi were highly improved due to the presence of saffron secondary metabolites. The enriched kradi had desirable organoleptic properties compared to the control.
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