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http://krishi.icar.gov.in/jspui/handle/123456789/73720| Title: | Addition of Processed Fine Wine Lees of Cabernet Sauvignon to Improve Nutraceutical Properties of Yoghurt |
| Other Titles: | Not Available |
| Authors: | Sharma, A K and Aglawe, M K. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::National Research Centre for Grapes Amity University, Noida |
| Published/ Complete Date: | 2022-01-11 |
| Project Code: | Not Available |
| Keywords: | Dairy products Winery waste Functional properties Protein Water holding capacity Synersis |
| Publisher: | Springer |
| Citation: | Sharma, A K and Aglawe, M K. 2022. Addition of Processed Fine Wine Lees of Cabernet Sauvignon to Improve Nutraceutical Properties of Yoghurt. Proc. of National Academy of Science India B: Biological Science, 92(1): 141–147. https://link.springer.com/article/10.1007/s40011-021-01326-y |
| Series/Report no.: | Not Available; |
| Abstract/Description: | During the process of wine making different type wastes are generated. Generally, these wastes are not utilized widely and dumped in open fields without considering environmental issues. However, wastes generated by the wine industry have enormous properties. Among them, fine wine lees (FWL) from Cabernet Sauvignon wine is found with more nutraceutical properties and improved nutraceutical properties of ice creams in previous studies. Considering the importance of FWL and its suitability for improvement in ice cream quality, present study was carried out. FWL quantities of 0(T1), 4 (T2), 8(T3), 12(T4) and 16 (T5) percent added with absorbance durations of 1 (A1), 2 (A2) and 3 (A3) hrs were studied, and data were recorded on pH, protein, carbohydrate, anthocyanins, phenolics, antioxidant activities, water holding capacity and synersis of yoghurt samples. Absorbance duration and quantity of added FWL positively improved nutritional, functional and rheological properties of yoghurt in comparison with control. By increasing FWL quantity and absorbance duration, nutritional, functional and rheological properties of yoghurts were improved. On the basis of collected data, it is concluded that combination of 16% FWL with 3 h absorbance is found superior over other combinations. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Review Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Proceedings of the National Academy of Sciences India Section B: Biological Sci. |
| Volume No.: | 92(1) |
| Page Number: | 141-147 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1007/s40011-021-01326-y |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/73720 |
| Appears in Collections: | HS-NRCG-Publication |
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