The Indian Journal of Nutrition and Dietetics

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Sensory Characteristics of Milk Enriched with Ascorbic Acid


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1 Department of Food Science and Technology Punjab Agricultural University, Ludhiana-141 004, India
     

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Ascorbic acid (AA) as additive finds its extensive use in various foods. It is added to milk and other foods to enhance the nutritional status or to attain improvement in characteristics such as colour, stability, palatabllity, clarity and baking quality. Added AA to fluid milk is known to delay the development of oxidized flavour. AA as additive was reported to prevent the loss of vitamin A during drying of concentrated milk.
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  • Sensory Characteristics of Milk Enriched with Ascorbic Acid

Abstract Views: 227  |  PDF Views: 1

Authors

S. P. S. Saini
Department of Food Science and Technology Punjab Agricultural University, Ludhiana-141 004, India
S. C. Jain
Department of Food Science and Technology Punjab Agricultural University, Ludhiana-141 004, India
G. S. Bains
Department of Food Science and Technology Punjab Agricultural University, Ludhiana-141 004, India

Abstract


Ascorbic acid (AA) as additive finds its extensive use in various foods. It is added to milk and other foods to enhance the nutritional status or to attain improvement in characteristics such as colour, stability, palatabllity, clarity and baking quality. Added AA to fluid milk is known to delay the development of oxidized flavour. AA as additive was reported to prevent the loss of vitamin A during drying of concentrated milk.