fortification
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Vegetables as Functional Ingredients in Cheese and Cheese-like Products
Abstract: Cheese is an excellent dietary source of high-quality protein, vitamins and minerals such as absorbable dietary calcium. However, it lacks in certain phytonutrients like antioxidants and polyphenols. The enrichment of cheese products with vegetables is an effective way to promote functionality by improving rheological and physicochemical properties of the final product.Vegetables with higher dietary fibres could be used to improve the fiber content of cheese and cheese like products. In …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 3, 2022 · pp. 6–14 Read article
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Fortification of Dahi with Nano Iron Particles and its Characterization on the Basis of Physicochemical Properties
Abstract: Iron deficiency is an acute problem in many countries, such as India. Cow milk was standardized to 3.5% fat and inoculated with LAB (Lactic Acid Bacteria) culture NCDC 166 and fortified with ferric citrate @ 5%, 10% and 15% (w/v), ferrous sulphate @ 5%, 10% and 15% (w/v) and ferric phosphate nano particle @ 5 ppm, 10 ppm and 15 ppm (w/v). The samples were stored at 7+ 2°C for …
Published in Nano Trends – A Journal of Nano Technology & Its Applications · Vol. 24, Issue 2, 2022 · pp. 27–37 Read article
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Microencapsulation Technology and It’s Application in Dairy Industry: A Review
Abstract: Microencapsulation of bioactive compound or nutrient is one of the important applications in dairy and food industry. Microencapsulation is an attractive technique to enhance the stability of bioactive compounds with controlled release. This article provides an overview of various encapsulation techniques such as spray drying, fluidized-bed drying, solvent evaporation, coacervation and extrusion method, and different encapsulated bioactive compounds or nutrient which have been used for the fortification of dairy products …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 3, 2021 · pp. 1–7 Read article
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Production and Analysis of Alternative of Dairy Milk and its By-product
Abstract: Plant-based or non-dairy milk alternative is the fast-growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, concern about calorie, and hypercholesterolemia inclination towards vegan diets has influenced a segment of consumers towards choosing dairy milk alternatives. Plant-based milk alternative can serve as an inexpensive alternative to consumers especially in the developing countries and in places where dairy …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 2, 2021 · pp. 27–41 Read article