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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(8): 3102-3109
DOI: https://doi.org/10.20546/ijcmas.2018.708.331


Quality Characteristics of Functional Yoghurt with Fortification of Encapsulated Resveratrol Powder
Harshita Sonarthi, S. Sivakumar*, Rekha Chawla, N. Veena, S.K. Mishra,Lovepreet Singh and P.K. Singh
College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
*Corresponding author
Abstract:

Yoghurt is a well-known fermented product popular in India and all over the world. The objective of the present study was carried out to incorporate encapsulated resveratrol powder into yoghurt and check the quality characteristics of it. The different proportions of encapsulated resveratrol powder with whey protein isolate as wall material was added to yoghurt. Based upon the sensory scores 1% level was finalized for further study. The optimized yoghurt was compared with control for different proximate composition, texture, colour parameters, antioxidant activity, resveratrol content and microbiological parameters. Sensory results shows non-significant difference (p≤0.05) between control and optimized product (WPI 1%) in all attributes. WPI based wall material used for encapsulation of resveratrol powder could be successfully incorporated in yoghurt which could serve as a potential delivery system of resveratrol for enhancing functionality of the yoghurt.


Keywords: Yoghurt, Encapsulated resveratrol powder
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How to cite this article:

Harshita Sonarthi, S. Sivakumar, Rekha Chawla, N. Veena, S.K. Mishra, Lovepreet Singh and Singh, P.K. 2018. Quality Characteristics of Functional Yoghurt with Fortification of Encapsulated Resveratrol Powder.Int.J.Curr.Microbiol.App.Sci. 7(8): 3102-3109. doi: https://doi.org/10.20546/ijcmas.2018.708.331