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Development of Dairy Based Spread- Selection of Levels of Ultrasonication Parameters

Indian Agricultural Research Journals

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Title Development of Dairy Based Spread- Selection of Levels of Ultrasonication Parameters
 
Creator Akshay, R
Divya K.B
S N Rajakumar
Dinker Singh
Aswin S Warrier
Shyam Suraj S
Bincy T.J
 
Subject Ultrasonication, Fat spread, Butter milk powder, Whey protein concentrate
 
Description A study was conducted to determine the effect of ultrasonication on the sensory and physical properties of dairy based spread. The fat phase of the spread contains butter and sunflower oil. The aqueous phase constitute butter milk powder, whey protein concentrate and salt. Ultrasonication was performed using 20 kHz Ultrasonicator (Cole-Parmer, USA) at varying amplitudes (20%, 30%, and 40%) and durations (10, 20, and 30 minutes) at 40°C. The study found that certain combinations of amplitude and duration significantly influenced the quality of the fat spread. Also emulsion stability and spreadability were assessed for all treatments using modified methodologies for identifying optimal conditions for producing a superior fat spread product.
 
Publisher Indian Veterinary Association
 
Date 2024-11-24
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IVJ/article/view/160773
10.62757/IVA.2024.101.11.28-31
 
Source The Indian Veterinary Journal; Vol. 101 No. 11 (2024): November, 2024; 28-31
0974-9365
0019-6479
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IVJ/article/view/160773/57737
 
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