Study on the Therapeutic Properties of Herbs and Their Utilization in the Development of Value-Added Products: A Review

Abstract

India has the largest population of cattle in the world and also ranks first in consumption considering it as having a huge demand for dairy and value-added dairy products. A wide range of dairy products is already available in the market like butter, cheese, labneh, ice cream, buttermilk, custard, etc. Yogurt is one of the oldest consumed dairy products with several benefits as it contains various microorganisms such as Lactic acid bacteria, Lactobacillus spp. and Streptococcus spp. which ferment the product and it helps in improving the nutritional value of the product. Yogurt contains a rich source of B vitamins, lactose, proteins, and minerals. To enhance its nutritional value herbs and fruits can be added to it. Herbs are a type of plant whose leaves and seeds have a wide range of use in medicines, adding flavor, cooking, etc. Herbs are anti-inflammatory, have antioxidants, boost the immune system, and have several other health benefits. Different types of herbs and their health benefits were studied such as Ashwagandha, Arjuna, Cinnamon, Sage, Aloe vera, Tulsi, and Peppermint. Fruits are added to dairy products to enhance their flavor and nutritional value. Fruits are a good source of vitamins and minerals. In this review paper, we discuss the nutritional prospects of yogurt supplemented with herbs.