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Manoharan, A.
- Organoleptic Evaluation of Beetischolar_main Juice as Natural Color for Strawberry Flavor Ice Cream
Abstract Views :479 |
PDF Views:593
Authors
Affiliations
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, IN
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, IN
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, IN
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, IN
Source
Indian Journal of Medicine and Healthcare, Vol 1, No 1 (2012), Pagination: 34-37Abstract
Betalains are nitrogen - containing plant pigments whose colors range from red - violet beta cyanins to yellow betaxanthins. They are used as color ants dairy products, meat and frozen desserts. An investigation was carried out to find the acceptable level of beetischolar_main juice as a natural coloring agent for strawberry flavour ice cream and assess the sensor y scored of the resultant product. Beetischolar_main juice was incorporated at different level in strawberry flavor ice cream. Prepared ice cream was subjected to sensory analysis and found out the optimum level of inclusion of beetischolar_main juice in the ice cream prepa ration.Keywords
Ice Cream, Natural Colors, Beetischolar_main Juice, Strawberry Flavor, Food ColorFull Text
References
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- Azeredo HMC, Santos AN, Souza ACR, Kenya CB, Mendes and Andrade MIR (2007) Betacyanin stability during processing and storage of a microencapsulated red beetischolar_main extract. Am. J. Food Tech. 2, 307.
- Ben Best (2006) Phytochemicals as Nutraceuticals. http://www.benbest.com//nutrceut/phytochemica ls html.
- Butera DL, Tesoriere F, Di Gaudio A, Bongiorno M, Allegra AM, Pintaudi R, Kohen and Livrea MA (2002) Antioxidant activities of sicilian prickly pear (Opuntia ficus indica) fruit extracts and reducing properties of its betalains: betanin and indicaxanthin. J. Agri. Food Chem.50, 6895-6901.
- Delegado VF, Jime´nez AR and Paredes-Lo´ pez O (2000) Natural pigments: carotenoids, anthocyanins, and betalains - characteristics, biosynthesis, processing, and stability. Critical Rev. Food Sci. Nut. 40, 173-289.
- Dubravko P and Marijana KR (2011) Complex biochemistry and biotechnological production of Betalains. Food Tech. Biotech. 49, (2) 145-155.
- Indian Standard: 2802 (1964) Specification for ice cream. Bureau of Indian Standards, New Delhi.
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- Sukumar De (2008) Outlines of dairy technology. Published by Oxford University Press, New Delhi. pp: 183-219.
- Tesoriere LD, Butera M, Allegra M, Fazzari and Livrea MA (2005) Distribution of betalain pigments in red blood cells after consumption of cactus pear fruits and increased resistance of the cells to ex vivo induced oxidative hemolysis in humans. J. Agri. Food Chem. 53, 1266-1270.
- Delgado-Vargas F, Jime´nez AR and Paredes-Lo´pez O (2000) Natural pigments: carotenoids, anthocyanins, and betalains -characteristics, biosynthesis, processing, and stability. Critical Rev. Food Sci. Nut. 40,173-289.
- Castellar MR, Obo´n JM, Alacid M & Ferna´ndez- Lo´pez JA (2003) Color properties and stability of betacyanins from Opuntia fruits. J. Agr. Food Chem.51, 2772-2776.
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- Dubravko Pavokovi and Marijana Krsnik-Rasol (2011) Complex biochemistry and biotechnological production of betalains. Biotechnological production of betalains, Food Tech. Biotech.49, 145- 155.
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- Organoleptic Evaluation of Herbal Ice Creams Prepared with Different Inclusion Levels of Aloe Vera Pulp
Abstract Views :435 |
PDF Views:566
Authors
Affiliations
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, IN
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, IN
3 Department of Animal Nutrition, Madras Veterinary College, Chennai -7, IN
1 Institute of Food and Dairy Technology, Koduvalli, Alamathi (post), Chennai – 52, IN
2 Department of Dairy Science, Madras Veterinary College, Chennai -7, IN
3 Department of Animal Nutrition, Madras Veterinary College, Chennai -7, IN
Source
Indian Journal of Medicine and Healthcare, Vol 1, No 2 (2012), Pagination: 25-28Abstract
Aloe vera is having number of medicinal properties viz anti-septic, anti- microbial, anti-viral, anti-diabetic and anti-carcinogenic etc. Aloe vera one of the major constitute in the ayurvedic/Chinese medicine. In India, increasing diabetic incidence, ala rms the production of a dairy products for diabetic patients with natural ingredients. An investigation is carried out to find the acceptable level of Aloe vera pulp inclusion in the ice cream. Ice cream prepared by this method is subjected to sensory properties of herbal ice cream.Keywords
Ice Cream, Aloe Vera, Sensory Evaluation, Herbal Ice CreamFull Text
References
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- Collin C and Collin C (1935) Roentgen dermatitis treated with fresh whole leaf species of Aloe vera. Am. J. Roentgen. 33(3), 396-397.
- Indian Standard: 2802 (1964) Specification for ice cream. Bureau of Indian Standards,New Delhi.
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- Snedecor GW and Cochran WG (1989) Statistical methods. 9thEdn. The lowa State University Press, Ames, lowa.
- Sukumar De (2008) Outlines of dairy technology. Published by Oxford University Press, New Delhi. pp: 183-219.
- Vimol SW, Tungrugsasut N, Bunyapraphatsara S, Khuwattanasil and Wongpoomchai S (2006) Aloe ice cream and sherbet. Thai J. Phytopharmacy. 13(2), 15.
- Wright CS (1936) Aloe vera in the treatment of roentgen ulcers and telangicetasis. JAMA, 106,1363- 1364.