Enrichment of wheatgrass (Triticum aestivum L) juice and powder in milk and meat-based food products for enhanced antioxidant potential

Wheatgrass at young green stage is a powerhouse of nutrients and phytochemicals. With an aim to develop wheatgrass enriched health foods, Wheatgrass juice (WGJ) and wheatgrass powder (WGP) were incorporated in milk and meat products, respectively. WGJ (1:2 ratio of wheatgrass: water) was incorporated at 3, 6 and 9% in milk to formulate green milk, green paneer and enrobe paneer. WGP was incorporated at 1, 2 and 3% for chicken balls and nuggets. Overall acceptability score of green milk and green paneer with 9% WGJ was 8.15, 7.93 and 8.55, respectively on nine-point hedonic scale and were statistically comparable with their control counterparts.

Int.J.Curr.Microbiol.App.Sci (2019) 8(6): 3259-3268 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume Number 06 (2019) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2019.806.388 Enrichment of Wheatgrass (Triticum aestivum L) Juice and Powder in Milk and Meat-based food Products for Enhanced Antioxidant Potential Chingakham Basanti Devi1, Manish Kumar Chatli2, Kiran Bains1, Harpreet Kaur1 and S.N Rindhe1* Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, India Department of Livestock Product Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab-141004, India *Corresponding author ABSTRACT Keywords Wheatgrass powder, Wheatgrass juice, Milk, Meat, Antioxidant activity Article Info Accepted: 18 May 2019 Available Online: 10 June 2019 Wheatgrass at young green stage is a powerhouse of nutrients and phytochemicals With an aim to develop wheatgrass enriched health foods, Wheatgrass juice (WGJ) and wheatgrass powder (WGP) were incorporated in milk and meat products, respectively WGJ (1:2 ratio of wheatgrass: water) was incorporated at 3, and 9% in milk to formulate green milk, green paneer and enrobe paneer WGP was incorporated at 1, and 3% for chicken balls and nuggets Overall acceptability score of green milk and green paneer with 9% WGJ was 8.15, 7.93 and 8.55, respectively on nine-point hedonic scale and were statistically comparable with their control counterparts A significant (p