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Pawar, V. N.
- Utilization of Encapsulated Lycopene for the Preparation of Tomato Whey Beverage as Health Drink
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1 Department of Food Science and Technology, College of Food Technology, VNMKV, Parbhani - 431 402, IN
2 Department of Food Engineering, College of Food Technology, VNMKV, Parbhani - 431 402, IN
1 Department of Food Science and Technology, College of Food Technology, VNMKV, Parbhani - 431 402, IN
2 Department of Food Engineering, College of Food Technology, VNMKV, Parbhani - 431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 1 (2015), Pagination: 70-79Abstract
The investigation was conducted on utilization of encapsulated lycopene for the preparation of tomato whey beverage, with a view to assess the possibility in the preparation of beverage. Encapsulated lycopene 0 g (control), 1 g (A), 2 g (B) and 3 g (C) with 0 mL, 10 mL, 12 mL and 14 mL tomato juice respectively, was mixed in whey for manufacture of beverage. The different levels of whey, tomato juice, encapsulated lycopene, sugar, acid, stabilizer, preservative had a definite effect on improving the sensory quality of beverage. The beverage prepared by utilizing whey with 2 g encapsulated lycopene and 12 mL tomato juice (B), had secured the highest sensory score and ranked as most acceptable product followed by others.Keywords
Encapsulated Lycopene, Tomato Juice, Whey, Beverage, Sensory Characteristics, Quality Characteristics.References
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- Pilot Scale Production and Characterization of Pectinase Enzyme From Aspergillus niger
Abstract Views :377 |
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Authors
Affiliations
1 Department of Food Science and Technology, College of Agriculture Technology, Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Food Science and Technology, College of Agriculture Technology, Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 6, No 1 (2015), Pagination: 14-18Abstract
Food grade pectinases from A. niger, are predominantly used as processing aids in industries. In present investigation, efforts were made to standardize pilot scale production of pectinase enzyme by Aspergillus niger. The crude enzyme was studied for its kinetics to optimize substrate concentration and processing parameters on the basis of polygalacturonic activity. Km was determined by measuring reaction velocities while temperature and pH range was standardized on the basis of activity of polygalacturonase. The results revealed that km was observed to be 2.43 mg/ml. It was found that the enzyme exhibited maximum activity at 40°C. Increase in temperature above 40°C, the enzyme activity was affected negatively coupled with gradual reduction. The polygalacturonase recorded optimum activity (5.78 μmol/ml/min) at pH 4.5 and 9 mg/ml substrate concentration, respectively enzyme activity. Linear increase with in increased in substrate concentration, exhibited by pectinase is in agreement with the results recorded by earlier scientists.Keywords
Pectinase, Aspergillus niger, Kinetics, Polygalacturonase Activity, Enzyme.- Detoxification of Khesari (Lathyrus sativus) by Different Methods
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Authors
Affiliations
1 College o f Food Technology, Marathwada Agricultural University, Parbhani - 431 401, IN
1 College o f Food Technology, Marathwada Agricultural University, Parbhani - 431 401, IN