Development of Functional Milk-based Smoothie by Incorporating Horse gram Extract.
In the last few decades, the demand for fruits and vegetables and mixed beverages such as juices and smoothies increased rapidly, which made it one of the highest-growing segments of the food industry. The horse gram is an underutilized crop having desired nutrient and bioactive compounds essential...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 11; no. 3; pp. 1218 - 1229 |
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| Autores principales: | , , , , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Dec2023
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=175018343&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 175018343 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Dec2023 vid: 11 iid: 3 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 175018343 175018343 175018343 10.12944/CRNFSJ.11.3.26 175018343 ppf: 1218 ppct: 11 formats: fmt: @attributes: type: P tig: atl: Development of Functional Milk-based Smoothie by Incorporating Horse gram Extract. aug: au: PANDA, PRIYANKA MEENA, SUNIL MEENA, KAMLESH RAI, DINESH CHANDRA BUNKAR, DURGA SHANKAR GAUTAM, PRIYAE BRATH affil: Department of Dairy Science and Food Technology, Banaras Hindu University, Varanasi, India. sug: subj: Beverages Cooking Legumes Milk Human Descriptive Statistics One-Way Analysis of Variance Data Analysis Software Reference Values Yogurt Sweetening Agents Carrot Polysaccharides Sodium Citrate Banana Psychometrics Viscosity Funding Source ab: In the last few decades, the demand for fruits and vegetables and mixed beverages such as juices and smoothies increased rapidly, which made it one of the highest-growing segments of the food industry. The horse gram is an underutilized crop having desired nutrient and bioactive compounds essential for growth and normal body functioning. In view of the above facts, the present study aimed to develop a milk-based smoothie by incorporating horse gram extract in addition to commonly used ingredients such as sugar, dahi, stabilizer, fruits, and vegetables. In this study, three levels of horse gram extract (HGE- 5, 10, and 15%) were blended with cow milk, and other ingredients (sugar, dahi, pectin, banana, carrot juice extract) were kept constant. The 0% level of HGE was taken as a control to compare the nutritional and functional characteristics of the optimized product. The 10% HGE incorporated product was found best based on sensory and physico-chemical properties. The optimized product was found with 3.03±0.08% fat, 3.38±0.07% protein, 16.17±0.10% carbohydrate, 0.81±0.05% ash, 843.33±3.08 cp viscosity, 3.48±0.05 g/10 g whey syneresis, 12.12±0.67 g/20 g sedimentation, and 31.11 ± 4.17% 2,2-dipenylpicrylhydrazyl inhibition activity. The optimized smoothie had nine days shelf life after packing in polypropylene cups when stored under refrigerated conditions. pubtype: Academic Journal doctype: pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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