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https://doi.org/10.17508/CJFST.2019.11.1.05

Influence of different hydrocolloids on dispersion of sweet basil seeds (Ocimum basilicum) in fruit-flavoured beverages

THANUSHREE PRABHUSWAMY   ORCID icon orcid.org/0000-0002-2637-1104 ; Computation and Nanoscale Processing Unit. Indian Institute of Food Processing Technology. Pudukkottai Road, Thanjavur -613005, Tamil Nadu, India
KATHIRAVAN TAMILSELVAN ; Computation and Nanoscale Processing Unit. Indian Institute of Food Processing Technology. Pudukkottai Road, Thanjavur -613005, Tamil Nadu, India
MARIA LEENA MICHAEL ; Computation and Nanoscale Processing Unit. Indian Institute of Food Processing Technology. Pudukkottai Road, Thanjavur -613005, Tamil Nadu, India
JEYAN ARTHUR MOSES ; Computation and Nanoscale Processing Unit. Indian Institute of Food Processing Technology. Pudukkottai Road, Thanjavur -613005, Tamil Nadu, India
ANANDHARAMAKRISHNAN CHINNASAMY   ORCID icon orcid.org/0000-0002-9599-5594 ; Computation and Nanoscale Processing Unit. Indian Institute of Food Processing Technology. Pudukkottai Road, Thanjavur -613005, Tamil Nadu, India

Puni tekst: engleski, pdf (836 KB) str. 37-43 preuzimanja: 86* citiraj
APA 6th Edition
PRABHUSWAMY, T., TAMILSELVAN, K., MICHAEL, M.L., MOSES, J.A. i CHINNASAMY, A. (2019). Influence of different hydrocolloids on dispersion of sweet basil seeds (Ocimum basilicum) in fruit-flavoured beverages. Croatian journal of food science and technology, 11 (1), 37-43. https://doi.org/10.17508/CJFST.2019.11.1.05
MLA 8th Edition
PRABHUSWAMY, THANUSHREE, et al. "Influence of different hydrocolloids on dispersion of sweet basil seeds (Ocimum basilicum) in fruit-flavoured beverages." Croatian journal of food science and technology, vol. 11, br. 1, 2019, str. 37-43. https://doi.org/10.17508/CJFST.2019.11.1.05. Citirano 21.11.2019.
Chicago 17th Edition
PRABHUSWAMY, THANUSHREE, KATHIRAVAN TAMILSELVAN, MARIA LEENA MICHAEL, JEYAN ARTHUR MOSES i ANANDHARAMAKRISHNAN CHINNASAMY. "Influence of different hydrocolloids on dispersion of sweet basil seeds (Ocimum basilicum) in fruit-flavoured beverages." Croatian journal of food science and technology 11, br. 1 (2019): 37-43. https://doi.org/10.17508/CJFST.2019.11.1.05
Harvard
PRABHUSWAMY, T., et al. (2019). 'Influence of different hydrocolloids on dispersion of sweet basil seeds (Ocimum basilicum) in fruit-flavoured beverages', Croatian journal of food science and technology, 11(1), str. 37-43. https://doi.org/10.17508/CJFST.2019.11.1.05
Vancouver
PRABHUSWAMY T, TAMILSELVAN K, MICHAEL ML, MOSES JA, CHINNASAMY A. Influence of different hydrocolloids on dispersion of sweet basil seeds (Ocimum basilicum) in fruit-flavoured beverages. Croatian journal of food science and technology [Internet]. 2019 [pristupljeno 21.11.2019.];11(1):37-43. https://doi.org/10.17508/CJFST.2019.11.1.05
IEEE
T. PRABHUSWAMY, K. TAMILSELVAN, M.L. MICHAEL, J.A. MOSES i A. CHINNASAMY, "Influence of different hydrocolloids on dispersion of sweet basil seeds (Ocimum basilicum) in fruit-flavoured beverages", Croatian journal of food science and technology, vol.11, br. 1, str. 37-43, 2019. [Online]. https://doi.org/10.17508/CJFST.2019.11.1.05

Sažetak
Sweet basil seeds (Ocimum basilicum) are a rich source of dietary fiber. Considering the importance of dietary fiber on human health and the rising market demand for functional beverages, an attempt was made to develop fruit-flavoured beverages with basil seeds suspension. Different hydrocolloids like carrageenan, xanthan gum, gelatin and gum arabic were used at 0.02, 0.3, 1 and 2% w/v, respectively, to understand the stability of dispersed sweet basil seeds in fruit-flavoured beverages. The developed beverage samples were analyzed for colour (L*, a*, b*), zeta potential (Z), viscosity and relevant organoleptic qualities. Results showed that beverage composition with xanthan gum had Z value of -34.1 mV and viscosity of 232.6 cP, provided better stability for the dispersion of basil seeds. The hydrocolloids gelatin and xanthan gum showed a slight variation in colour values. Beverages containing 0.3% w/v xanthan gum were found to be the best formulation for the production of fruit-flavoured beverages with uniformly suspended basil seeds.

Ključne riječi
hydrocolloids; basil seed suspension; functional beverage; zeta potential

Hrčak ID: 220682

URI
https://hrcak.srce.hr/220682

Posjeta: 150 *