Authors: Sankaraiah R, Arunkumar U, Narendra P, Adaikala Raj G, P. Gnana Suriya, Assistant Professor Dr. G. Adaikala Raj
Abstract: Shrikhand is a traditional fermented dairy dessert widely consumed in India and prepared from strained curd (chakka) blended with sugar and flavoring agents. In recent years, the incorporation of herbal and plant-based ingredients into dairy products has gained attention due to their potential health benefits. Functional shrikhand enriched with Cymbopogon citratus (lemongrass) and Nigella sativa (black cumin) has emerged as a promising value-added dairy product with enhanced nutritional and therapeutic properties. The addition of lemongrass and black cumin significantly influences the physicochemical characteristics of shrikhand, including pH, titratable acidity, moisture, fat, protein and total solids. Lemongrass contains bioactive compounds such as citral, flavonoids and phenolic acids, which may slightly reduce pH and increase acidity due to their natural organic components. Similarly, Nigella sativa seeds are rich in essential oils, proteins and minerals that contribute to improved nutritional quality and flavor. These ingredients also influence the texture and stability of shrikhand by modifying moisture retention and total solids. Microbial quality is an important factor in fermented dairy products. Studies have shown that herbal additives such as lemongrass and Nigella sativa possess natural antimicrobial compounds that may inhibit the growth of spoilage microorganisms and pathogenic bacteria. This contributes to improved shelf life and microbial safety of the product when prepared under hygienic conditions. In addition, both ingredients are well known for their antioxidant properties. The phenolic compounds and flavonoids present in lemongrass and the bioactive component thymoquinone in Nigella sativa enhance the antioxidant potential of shrikhand. Antioxidant activity is commonly evaluated using DPPH and ABTS radical scavenging assays, which demonstrate the ability of functional shrikhand to neutralize free radicals. Therefore, the incorporation of these herbal ingredients can improve the nutritional, functional and health-promoting properties of shrikhand.
