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Authors
Affiliations
1 Department of Food Engineering, College of Food Technology, VNMKV, Parbhani, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 51, No 4 (2014), Pagination: 400-407
Abstract
The beetischolar_main juice, concentrate and powder (spray dried) were prepared from beetischolar_main. The antioxidant activity and betalain content were found to be higher in concentrate as compared to juice and powder. The prepared beetischolar_main powder was utilized in ice-cream and different properties to evaluate the quality of ice-cream were studied. Ice-cream containing 0.25 % beetischolar_main powder was found to be chemically and organoleptically superior.
Keywords
Beetischolar_main, Spray Drying, Beetischolar_main Powder, Food Colorants.
