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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/71735
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Shalini Gaur Rudra | en_US |
dc.contributor.author | Prerna Nath | en_US |
dc.contributor.author | Charanjit Kaur | en_US |
dc.contributor.author | Shantanu Basu | en_US |
dc.date.accessioned | 2022-04-27T10:53:28Z | - |
dc.date.available | 2022-04-27T10:53:28Z | - |
dc.date.issued | 2016-07-08 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/71735 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Inulin and color imparting carotenoid pigments are candidate functional ingredients for development of a low-fat functional yoghurt. The study evaluates the potential of carotenoid-rich extract from red-capsicum (5%) and different levels of inulin (4, 6 and 8%) on functional and structural properties of low-fat setyoghurt. Changes in pH, syneresis, sensory and rheological parameters were monitored for 14 days at 662C. The variations in sensory acceptability and syneresis were related to rheological properties. Hysteresis area in the flow curve (shear stress–shear rate) increased until 10th day of storage. Inulin fortification significantly reduced syneresis by 59% over control. The time sweep and frequency sweep experiments confirmed stability of protein networks in yoghurt fortified with inulin at high levels. Consistency index of yoghurts was higher for inulin-fortified yoghurts and kept increasing up to 10 days. Results suggest promising applications of natural carotenoids in conjunction with inulin for improving quality of low-fat yoghurt. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Rheology; storage; stability; Yoghurt; low-fat | en_US |
dc.title | RHEOLOGICAL, STORAGE STABILITY AND SENSORY PROFILING OF LOW-FAT YOGHURT FORTIFIED WITH RED CAPSICUM CAROTENOIDS AND INULIN | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Article | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Food Processing and Preservation | en_US |
dc.publication.volumeno | 41 (4) | en_US |
dc.publication.pagenumber | Not Available | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://doi.org/10.1111/jfpp.13067 | en_US |
dc.publication.authorAffiliation | ICAR::Indian Agricultural Research Institute | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute for Post Harvest Engineering and Technology | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 7.41 | en_US |
Appears in Collections: | AEng-CIPHET-Publication |
Files in This Item:
File | Description | Size | Format | |
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Yoghurt_J of food processing and preservation.pdf | 500.21 kB | Adobe PDF | View/Open |
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