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Title Effect of Plectranthus amboinicus leaf extract on the quality attributes of microencapsulated fish oil fortified soup powder
 
Names Kumar, L.R.G.
Jayathilakan, K.
Sarika, K.
Priya, E.R.
Greeshma, S.S.
Sultana, K.
Tejpal, C.S.
Mathew, S.
Date Issued 2019 (iso8601)
Abstract The effect of Plectranthus amboinicus leaf extract
(PAE) (phenolic content of 2559.56 mg gallic acid
equivalents/L) 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.
Genre Article
Identifier Fishery Technology 56(4):268-276