Characterization of spray-dried hydrolyzed proteins from pinkperch meat added with maltodextrin and gum Arabic
Characterization of spray-dried hydrolyzed proteins from pinkperch meat added with maltodextrin and gum Arabic
| dc.contributor.author | Murthy, L.N. | |
| dc.contributor.author | Phadke, G.G. | |
| dc.contributor.author | Mohan, C.O. | |
| dc.contributor.author | Chandra, M.V. | |
| dc.contributor.author | Jeyakumari, A. | |
| dc.contributor.author | Visnuvinayagam, S. | |
| dc.contributor.author | Parvathy, U. | |
| dc.contributor.author | Ravishankar, C.N. | |
| dc.date.accessioned | 2018-11-24T04:23:35Z | |
| dc.date.available | 2018-11-24T04:23:35Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | In the present study, spray-dried pink perch meat protein hydrolysate (PPH) and hydrolysate with maltodextrin and gum arabic (PPHMG) were characterized in relation to their physical, rheological, functional, antioxidant, thermal, and sensory properties. The Herschel–Bulkley model was suitable to explain the flow behavior of PPH and PPHMG emulsions. Both the samples exhibited functional and antioxidant properties. Antioxidant activities were significantly higher for PPH compared with PPHMG (p<0.05). PPH and PPHMG alone did not exhibit antimicrobial activity but enhanced the activity of chitosan against pathogens. Sensory acceptability of the samples in soup revealed that PPHMG of up to 4% was highly scored without any traces of bitterness, whereas for PPH, a concentration of up to 3% was acceptable. | en_US |
| dc.identifier.citation | J. Aquatic Food Prod. & Technol. p.1-16, doi.org/10.1080/10498850.2017.1362684 | en_US |
| dc.identifier.uri | http://drs.cift.res.in/handle/123456789/4013 | |
| dc.language.iso | en | en_US |
| dc.title | Characterization of spray-dried hydrolyzed proteins from pinkperch meat added with maltodextrin and gum Arabic | en_US |
| dc.type | Article | en_US |