Effect of shanina enriched with Cumin Cuminum cyminum
DOI:
https://doi.org/10.54174/wbnajf40Keywords:
Shanina, cumin, functional beverage, fermented milk, probiotics, functional foods.Abstract
The development of functional dairy beverages has gained significant attention due to their potential to deliver health-promoting compounds in a natural and palatable form. Shanina, a traditional fermented milk drink, is valued for its probiotic content and digestive benefits. Enriching shanina with Cuminum cyminum (cumin) offers an innovative approach to enhancing its nutritional, sensory, and functional properties. This study explores the effects of cumin enrichment on the physicochemical, microbiological, and sensory characteristics of shanina.
Cumin is known for its rich composition of essential oils, phenolic compounds, and minerals, which contribute to its antioxidant, antimicrobial, and digestive-stimulating properties. When incorporated into shanina, cumin may improve the beverage’s antioxidant capacity, extend its shelf life by inhibiting spoilage microorganisms, and enhance its flavor profile with a distinctive aromatic note. The synergistic interaction between the probiotics in shanina and the bioactive compounds in cumin can further promote gut health and overall well-being.
The findings suggest that cumin-enriched shanina can serve as a functional beverage with improved nutritional value, sensory appeal, and potential health benefits. This formulation aligns with current consumer trends favoring natural, health-oriented products and highlights the potential of traditional dairy drinks as carriers for bioactive plant ingredients.
The increasing demand for functional foods has encouraged the development of dairy-based beverages enriched with natural bioactive ingredients. *Shanina*, a traditional fermented milk drink widely consumed in Middle Eastern countries, is recognized for its probiotic content, refreshing taste, and digestive benefits. The enrichment of shanina with *Cuminum cyminum* (cumin) presents a novel approach to improving its nutritional, functional, and sensory qualities. This study investigates the impact of cumin supplementation on the physicochemical composition, microbial activity, antioxidant potential, and sensory attributes of shanina.
Cumin seeds are a rich source of essential oils, phenolic compounds, flavonoids, and minerals such as iron, calcium, and magnesium. These bioactive constituents contribute to cumin’s well-documented antioxidant, antimicrobial, anti-inflammatory, and digestive-enhancing properties. Incorporating cumin into shanina not only enhances its flavor and aroma but also increases its functional value by introducing natural antioxidants and antimicrobial agents.
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