Antioxidant potential of Lycium barbarum and Delphinium denudatum to improve shelf life of acid-coagulated milk model system

Acid coagulation of milk model viz., channa is one of the common processing methods of various dairy products. Channa is a traditional dairy product used as the base for many sweets. Being nutrient dense, they are in peril to lysis of proteins and lipids and have lower shelf-life. The present study aimed to prepare functional channa exploring antioxidants potential of two locally available fruit and flower Lycium barbarum and Delphinium denudatum respectively to make them functional dairy products with better shelf-life. The value-added channa was optimized for its processing with the incorporation of 3% L. barbarum and 0.25% D. denudatum. The value added channa was optimized and standardized for its processing and subjected to an in vitro antioxidant profile analysis of total phenols, total flavonoids content, 2,2-diphenyl-1-picrylhydrazyl, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid and Ferric reducing antioxidant property assays and product storage profile. The value-added channa prepared with 3% L. barbarum and 0.25% D. denudatum was having a shelf life of more than three weeks stored at refrigeration temperature. Thus, functional channa can be prepared with the fortification of 3% L. barbarum and 0.25% D. denudatum with enhanced shelf-life.