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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/71735
Title: | RHEOLOGICAL, STORAGE STABILITY AND SENSORY PROFILING OF LOW-FAT YOGHURT FORTIFIED WITH RED CAPSICUM CAROTENOIDS AND INULIN |
Other Titles: | Not Available |
Authors: | Shalini Gaur Rudra Prerna Nath Charanjit Kaur Shantanu Basu |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Indian Agricultural Research Institute ICAR::Central Institute for Post Harvest Engineering and Technology |
Published/ Complete Date: | 2016-07-08 |
Project Code: | Not Available |
Keywords: | Rheology; storage; stability; Yoghurt; low-fat |
Publisher: | Not Available |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | 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. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Article |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Food Processing and Preservation |
NAAS Rating: | 7.41 |
Volume No.: | 41 (4) |
Page Number: | Not Available |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1111/jfpp.13067 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/71735 |
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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