Sensory Characteristics of Milk Enriched with Ascorbic Acid

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Authors

  • S. P. S. Saini
     Department of Food Science and Technology Punjab Agricultural University, Ludhiana-141 004 ,IN
  • S. C. Jain
     Department of Food Science and Technology Punjab Agricultural University, Ludhiana-141 004 ,IN
  • G. S. Bains
     Department of Food Science and Technology Punjab Agricultural University, Ludhiana-141 004 ,IN

Abstract

Ascorbic acid (AA) as additive finds its extensive use in various foods. It is added to milk and other foods to enhance the nutritional status or to attain improvement in characteristics such as colour, stability, palatabllity, clarity and baking quality. Added AA to fluid milk is known to delay the development of oxidized flavour. AA as additive was reported to prevent the loss of vitamin A during drying of concentrated milk.

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Published

1994-05-01

How to Cite

Saini, S. P. S., Jain, S. C., & Bains, G. S. (1994). Sensory Characteristics of Milk Enriched with Ascorbic Acid. The Indian Journal of Nutrition and Dietetics, 31(5), 157–160. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/8047

Issue

Volume 31, Issue 5, May 1994

Section

Original Articles

License

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