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Fruit Bars: A Vehicle for Delivery Of Nutraceuticals (Protein Hydrolysates)

Priyanka, Gupta (2005) Fruit Bars: A Vehicle for Delivery Of Nutraceuticals (Protein Hydrolysates). Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: <p align="justify>The main objective of this investigation was to develop a functional food and a vehicle to deliver the same. Watermelon and sesame seed defatted flours were chosen because they are underutilized in India and have good nutritional quality with all essential amino acids present in required amount except lysine. Based on amino acid profile, a composite flour of sesame and watermelon (7:3) was used for hydrolysis using protease. The hydrolysis was done with Alcalase at 42°C, pH=7.9. Degree of hydrolysis was determined for above samples. Based on DH values, three time intervals were selected to carry out hydrolysis,i.e., 1h, 2h and 3h, which had DH values of 7%, 14% and 17% respectively. Protein hydrolysates prepared as above had good functional properties and sensory acceptability. Foaming capacity of hydrolysates was twice compared to flour. Similarly, the emulsification capacity of 7% DH hydrolysates (50ml/g) was higher than that of composite flour (44ml/g) but subsequent hydrolysis decreased the emulsifying capacity. The above hydrolysate was incorporated in the preparation of mango bar at 1%, 3% and 5%. The 5% incorporated bar was found to be more acceptable than the control sample in terms of texture, taste and flavour. The texture was more leathery than the control and the bar was found to be more flavoured. β-carotene, an intrinsic ingredient in mango, was found to be 1020.5 µg/100g of mango bar. Hence mango was acceptable vehicle for delivery of nutraceuticals like protein hydrolysates as well as β-carotene.</p>
Uncontrolled Keywords: functional food fruit bars protein hydrolysates mango
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/389

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