Record Details

PHYSICO-CHEMICAL CHARACTERIZATION AND MICROBIOLOGICAL EVALUATION OF GUM GHATTI AS POTENTIAL FOOD ADDITIVE

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Title PHYSICO-CHEMICAL CHARACTERIZATION AND MICROBIOLOGICAL EVALUATION OF GUM GHATTI AS POTENTIAL FOOD ADDITIVE
Not Available
 
Creator Nandkishore Thombare
Ch. Jamkhokai Mate
Thamilarasi K
Arnab Roy Chowdhury
Sanjay Srivastava
 
Subject Dhawda
Gum ghatti
viscosity
food additive
E. coli and Salmonella spp.
Salmonella spp.
 
Description Not Available
The paper deals with the in depth analysis of physico- chemical and microbiological properties of gum ghatti (Anogeissus latifolia Wallich) in response to the call from European Union demanding detailed evaluation of the safety of this gum as food additives. The parameters studied following standard methods and modern analytical instrumentsinclude ash%, acid insoluble ash%, cold water soluble %, pH, acidity (as HCl) % by mass, BFOM % by mass, viscosity, elemental and heavy metals analysis and FT-IR.Presence of E. coli and Salmonella spp. in the gum was also evaluated after standardizing microbial criteria. The study findings established gum ghatti as potential food additive.
ICAR
 
Date 2018-11-19T06:42:07Z
2018-11-19T06:42:07Z
2018-08-20
 
Type Research Paper
 
Identifier Nandkishore Thombare, Ch. Jamkhokai Mate, Thamilarasi K, Arnab Roy Chowdhury and Sanjay Srivastava, Physico-chemical characterization and microbiological evaluation of gum ghatti as potential food additive. Multilogic in Science. 2018. Vol- viii (E), 316-319.
2277-760
http://krishi.icar.gov.in/jspui/handle/123456789/11988
 
Language English
 
Relation Not Available;
 
Publisher Dr. Kiran Abasaheb More