Standardization of process variables for development of traditional Indian dairy product herbal apple rabri with improved organoleptic, textural, antioxidants, functional attributes and shelf life

Abstract

Rabri is a concentrated whole milk product from India that has been heat desiccated and sweetened. Herbs are reported to possess therapeutic properties. The addition of these herbs in the food enhances the functionality of the food. Herbal apple rabri was prepared by adding two herbs (brahmi and shatavari). The herbal apple rabri was optimized based on its organoleptic attributes. The sensory evaluation revealed that adding brahmi up to 2.5% and shatavari up to 1.5% is acceptable. The optimized rabri was further analyzed for its texture profile. The shelf life was evaluated based on the physicochemical, antioxidant, phenolics, and microbial content like total plate count and yeast and molds count. The DPPH inhibition activity shows that the optimized rabri has antioxidant potential (58.41 ± 0.03%) compared to control rabri (34.30 ± 0.04%) due to adding herbs. The microbial spoilage in the optimized sample was less as compared to the control sample.