Author(s):

Saloni D Kale, Pranjali P Dhawal, Siddhivinayak S Barve and Deepali K Karkhanis

Abstract: People in their everyday life in midst the bustling schedule have developed taste for go-to nutritious food products such as, nutrition bars, nutrition cookies, flavored yogurts, protein shakes, sugar-free juices, fruit juices with additional vitamins, probiotic pickle, and flavored teas. With emergence of fortified food items, increase in health awareness and changed outlook of consumers, has made food industry to adopt fortification of beverages and common food like cheese, bread, and yogurt with herbal extracts. Plant extract are known to have antioxidant, anti-diabetic, antimicrobial, and anti-cancer properties. Fenugreek, for instance, are rich in polyphenols and this class of secondary metabolites have strong antioxidant capacity in comparison to vitamins and carotenoids. Current study aims at extracting polyphenols from fenugreek seeds (PFFS). Total phenol content of PFFS was estimated using Folin Ciocalteau Method and it was calculated to be 182 µg of GAE/ 5 mg of FPPS. Lactic acid bacteria (LAB), Lactococcus lactis cremoris was isolated from homemade yogurt. Isolated L. lactis cremoris culture was used to prepare yogurt fortified with polyphenol fraction extracted from fenugreek seeds. The antioxidant activity of fortified yogurt was determined qualitatively using DPPH assay which showed immediate change in color from purple to yellow which is indicative of free radical scavenging activity.

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