Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/27927
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dc.contributor.authorSelvamuthukumaran, Meenakshisundaram-
dc.contributor.authorKhanum, Farhath-
dc.date.accessioned2014-04-11T09:43:37Z-
dc.date.available2014-04-11T09:43:37Z-
dc.date.issued2014-04-
dc.identifier.issn0975-1068 (Online); 0972-5938 (Print)-
dc.identifier.urihttp://hdl.handle.net/123456789/27927-
dc.description335-346en_US
dc.description.abstractSeabuckthorn [Hippophae rhamnoides L. syn. Elaeagnus rhamnoides (L.) A. Nelson] fruit was processed for development of antioxidant rich jam by employing response surface methodology as a statistical tool. The ingredients, viz. sugar and carrageenan were chosen as independent variables, while sensory attributes, i.e. taste and consistency as dependent variables. Effects of various independent variables on chosen response show that the ingredient sugar had more prominent effect on taste score and carrageenan on consistency score, respectively. The optimum conditions to yield maximum scores of taste and consistency of jam were sugar of 85 gm and carrageenan of 3.4 gm per 100 gm of recipe. Jam contains more natural antioxidants with good texture when compared to commercial products. Shelf stability of jam shows that significant changes in nutritional constituents were observed except acidity and pH during the entire storage period. The microbial population of stored sample was found to be non detectable and product showed a stability of 8-months at room temperature. en_US
dc.language.isoen_USen_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.relation.ispartofseriesInt. Cl.8: A61K 36/00, C09K 15/00, A23L 1/06, A23L, A61K 31/00, C07D 311/00 en_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJTK Vol.13(2) [April 2014]en_US
dc.subjectAntioxidant rich jamen_US
dc.subjectShelf stabilityen_US
dc.subjectResponse surface methodologyen_US
dc.subjectVitamin Een_US
dc.subjectHippophae rhamnoidesen_US
dc.subjectCarrageenanen_US
dc.titleProcessing seabuckthorn fruit for antioxidant rich jam development and shelf stability assessmenten_US
dc.typeArticleen_US
Appears in Collections:IJTK Vol.13(2) [April 2014]

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