The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Hydrocolloids and Stevioside on the Quality Attributes of Ready to Serve Natural Carbonated Cocoa Beverage


Affiliations
1 Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402, India
     

   Subscribe/Renew Journal


The intake of low concentration of hydrophilic polysaccharides such as gum is beneficial as it increases the bulk of intestinal content and also prevent excessive absorption of fat. The importance of hydrocolloids in food applications is due to their unique, functional properties like water binding capacity, reduction In evaporation rate, alteration in freezing rate, modification in ice crystal formation, regulation of rheological properties, participation in chemical transformations, suspension of insoluble particles and stabilization of foams and emulsions.
User
Notifications

Abstract Views: 232

PDF Views: 0




  • Effect of Hydrocolloids and Stevioside on the Quality Attributes of Ready to Serve Natural Carbonated Cocoa Beverage

Abstract Views: 232  |  PDF Views: 0

Authors

A. R. Sawate
Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402, India
Abdul Raheem
Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402, India
R. B. Kshirsagar
Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402, India
B. M. Paul
Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402, India

Abstract


The intake of low concentration of hydrophilic polysaccharides such as gum is beneficial as it increases the bulk of intestinal content and also prevent excessive absorption of fat. The importance of hydrocolloids in food applications is due to their unique, functional properties like water binding capacity, reduction In evaporation rate, alteration in freezing rate, modification in ice crystal formation, regulation of rheological properties, participation in chemical transformations, suspension of insoluble particles and stabilization of foams and emulsions.