KRISHI
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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/24928
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lekshmi, R.G.K. | en_US |
dc.contributor.author | Jayathilakan, K. | en_US |
dc.contributor.author | Sarika, K. | en_US |
dc.contributor.author | Priya, E. R. | en_US |
dc.contributor.author | Greeshma, S. S. | en_US |
dc.contributor.author | Khudsia Sultana | en_US |
dc.contributor.author | Tejpal, C.S. | en_US |
dc.contributor.author | Suseela Mathew | en_US |
dc.date.accessioned | 2019-11-22T04:11:33Z | - |
dc.date.available | 2019-11-22T04:11:33Z | - |
dc.date.issued | 2019-10-09 | - |
dc.identifier.citation | Lekshmi, R.G.K.,Jayathilakan, K.,Sarika, K.,Priya, E. R.,Greeshma, S. S.,Khudsia Sultana,Tejpal, C.S. and Suseela Mathew (2019) Effect of Plectranthus amboinicus Leaf Extract on the Quality Attributes of Microencapsulated Fish Oil Fortified Soup Powder. Fish Technol. 56 (4): 268 - 276. | en_US |
dc.identifier.issn | 0015-3001 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/24928 | - |
dc.description | Not Available | en_US |
dc.description.abstract | The effect of Plectranthus amboinicus leaf extract (PAE) (phenolic content of 2559.56 mg gallic acid equivalents per Litre) addition in a microencapsulated fish oil fortified soup powder was evaluated in the present study. Fortification of PAE significantly improved the color, rehydration and water activity of the soup powder. The oxidative indices unveiled the role of PEA in protecting the MFO fortified soup powder from oxidative deterioration during the storage period. No faecal coliforms, yeast and mould growth was observed in MFO and PAE fortified soup powder whereas mould growth was there in the control samples. The fortified soup powder has scored high in terms of aroma, taste, consistency and overall acceptability proving its sensory acceptance. The significant findings of the storage study clearly depicted the antioxidant, antibacterial, antifungal as well as flavour enhancing potential of PAE and hence it can be recommended as a potent natural preservative for fish oil incorporated food systems. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Society of Fisheries Technologists (India) | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Plectranthus amboinicus | en_US |
dc.subject | microencapsulation | en_US |
dc.subject | functional foods | en_US |
dc.subject | rehydration | en_US |
dc.subject | oxidative stability | en_US |
dc.title | Effect of Plectranthus amboinicus Leaf Extract on the Quality Attributes of Microencapsulated Fish Oil Fortified Soup Powder | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Fishery Technology | en_US |
dc.publication.volumeno | 56 (4) | en_US |
dc.publication.pagenumber | 268 - 276 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | Not Available | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
dc.publication.authorAffiliation | Defence Food Research Laboratory (DFRL), Siddarthanagar, Mysore - 570 011, India | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 5.82 | en_US |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
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Effect of plecanthrus amboinicus leaf extract.pdf | 789.65 kB | Adobe PDF | View/Open |
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