Development of Probiotic Shrikhand enhanced w...

Development of Probiotic Shrikhand enhanced with Hibiscusrosa-sinensis

Author Name : Manvik Joshi, Arun Kumar, Kamalesh Kumar Meena

DOI: https://doi.org/10.56025/IJARESM.2024.120924418

INTRODUCTION The incorporation of herbs and flowers in food products has become a prominent trend in the food industry, driven by the increasing demand for natural ingredients with health benefits(Babel et al., 2023). Among these, flower extracts are particularly valued for their antioxidant properties and nutritional benefits. One such flower, Hibiscus rosa-sinensis, commonly known as China rose, has been extensively studied and is reported to possess significant antioxidant activities. These properties make it a valuable addition to various food products, enhancing their health benefits(Ghaffar and El elaimy, 2012; Mak et al., 2013; Raj et al., 2023; Loganathan et al., 2024).