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• W2041409511 abstract "A premix of shrikhand (Indian dessert) was prepared using skim milk powder, skim milk curd, sucrose and microencapsulated rice bran oil (RBO) as fat alternative. RBO was microencapsulated using spray drying under the optimized conditions of air inlet temperature (135 °C), feed rate (15 mL/h) and solid content (17%) in emulsion. Hicap-100 (modified starch) was found to provide best encapsulation (62.83 ± 0.57%) to RBO as compared to that of gum arabic and maltodextrin as wall material. The size and shape of microencapsulated oil was checked using SEM and thermal stability was evaluated using DSC. Addition of 1% α-tocopherol to RBO before microencapsulation enhanced its oxidative stability. The premix was used to prepare shrikhand and compared with market sample with respect to composition, texture, colour and sensory profile. Addition of blend of xanthan and gellan gum (80:20) improved the texture of prepared shrikhand to the level of market shrikhand." @default.
• W2041409511 created "2016-06-24" @default.
• W2041409511 creator A5002276970 @default.
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• W2041409511 date "2015-06-01" @default.
• W2041409511 modified "2023-10-16" @default.
• W2041409511 title "Development of shrikhand premix using microencapsulated rice bran oil as fat alternative and hydrocolloids as texture modifier" @default.
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• W2041409511 doi "https://doi.org/10.1016/j.foodhyd.2015.02.028" @default.
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