Potential utilization of agricultural by products as functional and sustainable ingredients for dairy product development

Abstract

newline Natural antioxidants and polyphenols can serve as a reminder of the nutritional benefits and physical and biological characteristics of food products by inhibiting highly harmful free radical species in various biomolecules. The use of natural antioxidants instead of synthetic preservative is becoming more and more research interest among food technologists. newlineNatural antioxidants and polyphenols can be utilized to develop highly nutritional rich functional food. The enrichment may influene the over-all nutritional level of the food as well as it will enhance the shelf-life with minimal nutritional degradation. The key aim of this present work was to evaluate the therapeutic and functional benefits of poorly utilized seed coat extracts of Cajanus cajan and Vigna mungo, and to corroborate these results to enrich butter to enhance its nutritional and organoleptic level with shelf-life extension newline