Structural, functional and in vitro degestion characheristics of spray dried fish roe powder stabilised with gum arabic

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dc.contributor.authorBinsi, P.K.
dc.contributor.authorNayak, N.
dc.contributor.authorSarkar, P.C.
dc.contributor.authorAshraf, P.M.
dc.contributor.authorGeorge Ninan
dc.contributor.authorRavishankar, C.N.
dc.date.accessioned2018-01-11T08:32:05Z
dc.date.available2018-01-11T08:32:05Z
dc.date.issued2017
dc.description.abstractFish roes are considered as nutritionally valuable for their high content of essential fatty acids and amino acids. However, roe lipids undergo considerable extent of oxidation during processing and storage, imparting objectionable bitter taste and rancid flavour to roe products. Hence, the objective of the study was to reconstitute the roe mass and microencapsulate lipid fraction, so that small oil droplets are entrapped within a dry matrix of roe proteins during spray drying. Prior to spray drying, the emulsion was stabilised with gum arabic as it also act as a co-wall polymer. The microscopic images indicated presence of larger aggregates in unstabilised powder (RC) compared to well-separated particles in stabilised powder (RG). Incorporation of gum arabic retarded rancidity development during storage. In vitro digestive pattern of roe powder indicated higher amount of oil release in RG. These observations highlight the potential of converting the soft textured carp roe mass into stable fish roe powder with superior storage stability and functionality.en_US
dc.identifier.citationFood Chem. 221: 1698-1708en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3337
dc.language.isoenen_US
dc.subjectFish roeen_US
dc.subjectEncapsulationen_US
dc.subjectSpray dryingen_US
dc.subjectFunctional propertiesen_US
dc.subjectOxidative stabilityen_US
dc.subjectIn vitro digestionen_US
dc.titleStructural, functional and in vitro degestion characheristics of spray dried fish roe powder stabilised with gum arabicen_US
dc.typeArticleen_US
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