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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer-Verlag

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DOI

10.1007/3-540-57887-0_99

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0975-8402

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Quality of rusks prepared by incorporation of conc

Authors: Jarita Mallik Satish Kulkarni
Publish Date: 2010/07/29
Volume: 47, Issue: 3, Pages: 339-342
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Abstract

Concentrated paneer whey was utilized in place of water in the production of rusks The studies indicated that paneer whey concentrated to 30 total solids can be used without adversely affecting the sensory attributes The production time cycle can be reduced by incorporating ammonium phosphate at 2500 ppm which served as a nutritional supplement for the growth of yeasts and thus catalyzing fermentation process The modified process required additional sugar incorporation to maintain the sweetness to that of market samples The rusks prepared by the modified process had 25 moisture 121 fat 94 total protein 19 ash and 741 total carbohydrate Rusks with and without whey concentrate stored at 37°C for 9 days remained in good condition without significant variation in sensory attributes

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  2. Optimization of Rabadi -like fermented milk beverage using pearl millet
  3. Selection of process parameters for producing high quality defatted sesame flour at pilot scale
  4. Oxidative stability, chemical composition and organoleptic properties of seinat ( Cucumis melo var. tibish ) seed oil blends with peanut oil from China
  5. Physical properties of ebony seed ( Pithecellobium flexicaule ) and functional properties of whole and defatted ebony seed meal
  6. Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide
  7. Optimization of enzymatic hydrolysis of guar gum using response surface methodology
  8. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
  9. Effects of hydrocolloids as texture improver in coriander bread
  10. Kinetic study of enzymatic hydrolysis of starch isolated from sorghum grain cultivars by various methods
  11. Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification
  12. Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry
  13. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
  14. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
  15. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
  16. Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar
  17. Effect of supplementation of drumstick ( Moringa oleifera ) and amaranth ( Amaranthus tricolor ) leaves powder on antioxidant profile and oxidative status among postmenopausal women
  18. Horse gram- an underutilized nutraceutical pulse crop: a review
  19. Biological activities of fructooligosaccharide (FOS)-containing Coix lachryma-jobi Linn. extract
  20. Antifungal efficacy of plant essential oils against stored grain fungi of Fusarium spp.
  21. Phytase activity in brown rice during steeping and sprouting
  22. Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham
  23. Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat
  24. Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
  25. Comparative analysis of phytochemical profile, antioxidant activities and foam prevention abilities of whole fruit, pulp and seeds of Emblica officinalis
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  28. Effects of multiple freezing (−18 ± 2 °C) and microwave thawing cycles on the quality changes of sea bass ( Dicentrarchus labrax )
  29. Antioxidant, DNA protective efficacy and HPLC analysis of Annona muricata (soursop) extracts
  30. Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ
  31. Date canning: a new approach for the long time preservation of date
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  33. Development of meat-bone separator for small scale fish processing
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  48. Kinetics of thermal softening of cassava tubers and rheological modeling of the starch
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  50. Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions
  51. Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips
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