National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was carried out to justify acceptability of Red Yeast Rice Powder (RYRP) as a colorant. Addition of 1.0 percent Red Yeast Rice powder to lemon juice and buttermilk was scored highest in terms of color, texture and appearance parameters. The prepared Red yeast Rice powder was stable at room temperature for 90 days when properly packed in suitable packaging material. On the basis of findings, it was concluded that the products prepared by using Red Yeast Rice powder as a colorant could be considered as the best from both nutritional and sensory point of view. It is also economically feasible than synthetic colorants which are being sold in market.
Citations |
 |
 |
 |
 |
