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http://krishi.icar.gov.in/jspui/handle/123456789/61948
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Gandhi, K.; Gautam, P.B.; Sharma, R.; Mann, B. and Kumar, K. | en_US |
dc.date.accessioned | 2021-09-10T05:47:40Z | - |
dc.date.available | 2021-09-10T05:47:40Z | - |
dc.date.issued | 2021-02-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/61948 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Dahi samples were prepared from milk incorporated with spray-dried iron–whey protein concentrate (Fe–WPC) conjugate and ferrous sulfate (FeSO4) with three different concentrations of iron i.e. 15, 20 and 25 mg / L and their quality characteristics were determined. Fe–WPC conjugate incorporated dahi showed better sensory,textural and physical attributes as compared with those of FeSO4 fortified and control dahi. Non-significant (p[0.05]) changes were observed in attributes like acidity and flavor, color and appearance, body and texture scores of dahi fortified with Fe–WPC conjugate with upto 20 mg / L iron as compared to those of control. In contrast, definite metallic flavor was perceptible in case of FeSO4 incorpo rated dahi even at 15 mg / L level. Water holding capacity, viscosity and firmness were significantly (p \ 0.05) higher in 20 mg / L Fe–WPC conjugate incorporated dahi samples as compared with those of 20 mg / L FeSO4 incorporated dahi samples. In vitro bio accessibility of iron from Fe–WPC conjugate incorporated dahi was found to be signif icantly (p \ 0.05) higher than that from FeSO4 incorpo rated dahi. Therefore, the results indicated that Fe–WPC conjugate can be fortified in dahi with upto 20 mg / L without significantly altering its physicochemical proper ties and with a higher bioaccessibillity of iron. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Springer | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Whey protein concentrate , Fortification, Iron, Bioaccessibility, Dahi, Spray drying | en_US |
dc.title | Effect of incorporation of iron–whey protein concentrate (Fe–WPC) conjugate on physicochemical characteristics of dahi. | 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 | Journal of Food Science and Technology | en_US |
dc.publication.volumeno | 25 | en_US |
dc.publication.pagenumber | 1-10 | en_US |
dc.publication.divisionUnit | Dairy Chemistry | en_US |
dc.publication.sourceUrl | https://link.springer.com/content/pdf/10.1007/s13197-021-05030-7.pdf | en_US |
dc.publication.authorAffiliation | National Dairy Research Institute Karnal | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 7.95 | en_US |
dc.publication.impactfactor | 2.7 | en_US |
Appears in Collections: | AS-NDRI-Publication |
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