Effect of Hydrocolloids and Stevioside on the Quality Attributes of Ready to Serve Natural Carbonated Cocoa Beverage

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Authors

  • A. R. Sawate
     Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402 ,IN
  • Abdul Raheem
     Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402 ,IN
  • R. B. Kshirsagar
     Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402 ,IN
  • B. M. Paul
     Department of Food Engineering, College of Food Technology, Marathwada Agricultural University, Parbhani - 431402 ,IN

Abstract

The intake of low concentration of hydrophilic polysaccharides such as gum is beneficial as it increases the bulk of intestinal content and also prevent excessive absorption of fat. The importance of hydrocolloids in food applications is due to their unique, functional properties like water binding capacity, reduction In evaporation rate, alteration in freezing rate, modification in ice crystal formation, regulation of rheological properties, participation in chemical transformations, suspension of insoluble particles and stabilization of foams and emulsions.

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Published

2007-06-01

How to Cite

Sawate, A. R., Raheem, A., Kshirsagar, R. B., & Paul, B. M. (2007). Effect of Hydrocolloids and Stevioside on the Quality Attributes of Ready to Serve Natural Carbonated Cocoa Beverage. The Indian Journal of Nutrition and Dietetics, 44(6), 324–331. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6198

Issue

Volume 44, Issue 6, June 2007

Section

Original Articles

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