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 |
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Creator |
Nandkishore Thombare
Ch. Jamkhokai Mate Thamilarasi K Arnab Roy Chowdhury Sanjay Srivastava |
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Subject |
Dhawda
Gum ghatti viscosity food additive E. coli and Salmonella spp. Salmonella spp. |
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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 |
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Date |
2018-11-19T06:42:07Z
2018-11-19T06:42:07Z 2018-08-20 |
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Type |
Research Paper
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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 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Dr. Kiran Abasaheb More
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