Influence of different hydrocolloids on dispersion of sweet basil seeds (Ocimum basilicum) in fruit-flavoured beverages
Sweet basil seeds (Ocimum basilicum) are a rich source of dietary fiber. Considering the importance of dietary fiber on human health and the rising market demand for functional beverages, an attempt was made to develop fruit-flavoured beverages with basil seeds suspension. Different hydrocolloids li...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001064887/Details |
|---|---|
| Matična publikacija: |
Croatian journal of food science and technology (Online) 11 (2019), 1 ; str. 37-43 |
| Glavni autori: | Prabhuswamy, Thanushree (Author), Tamilselvan, Kathiravan, Michael, Maria Leena, Moses, Jeyan Arthur, Chinnasamy, Anandharamakrishnan |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2019.11.1.05 Croatian journal of food science and technology (Online) Hrčak |
| LEADER | 02824naa a22003974i 4500 | ||
|---|---|---|---|
| 001 | NSK01001064887 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20220810145110.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 200601s2019 ci ad |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17508/CJFST.2019.11.1.05 | |
| 035 | |a (HR-ZaNSK)001064887 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b eng | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 663 |2 2011 | |
| 100 | 1 | |a Prabhuswamy, Thanushree |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a Influence of different hydrocolloids on dispersion of sweet basil seeds (Ocimum basilicum) in fruit-flavoured beverages |h [Elektronička građa] / |c Thanushree Prabhuswamy, Kathiravan Tamilselvan, Maria Leena Michael, Jeyan Arthur Moses, Anandharamakrishnan Chinnasamy. |
| 300 | |b Ilustr. ; graf. prikazi. | ||
| 504 | |a Bibliografija: str. 42-43. | ||
| 504 | |a Abstract. | ||
| 520 | |a Sweet basil seeds (Ocimum basilicum) are a rich source of dietary fiber. Considering the importance of dietary fiber on human health and the rising market demand for functional beverages, an attempt was made to develop fruit-flavoured beverages with basil seeds suspension. Different hydrocolloids like carrageenan, xanthan gum, gelatin and gum arabic were used at 0.02, 0.3, 1 and 2% w/v, respectively, to understand the stability of dispersed sweet basil seeds in fruit-flavoured beverages. The developed beverage samples were analyzed for colour (L*, a*, b*), zeta potential (Z), viscosity and relevant organoleptic qualities. Results showed that beverage composition with xanthan gum had Z value of -34.1 mV and viscosity of 232.6 cP, provided better stability for the dispersion of basil seeds. The hydrocolloids gelatin and xanthan gum showed a slight variation in colour values. Beverages containing 0.3% w/v xanthan gum were found to be the best formulation for the production of fruit-flavoured beverages with uniformly suspended basil seeds. | ||
| 653 | 0 | |a Napitci |a Voćni napitci |a Bosiljak |a Ocimum basilicum |a Hidrokoloidi |a Ksantan guma |a Disperzija |a Zeta potencijal |a Funkcionalna svojstva |a Organoleptička svojstva | |
| 700 | 1 | |a Tamilselvan, Kathiravan |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Michael, Maria Leena |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Moses, Jeyan Arthur |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Chinnasamy, Anandharamakrishnan |4 aut |9 HR-ZaNSK | |
| 773 | 0 | |t Croatian journal of food science and technology (Online) |x 1848-9923 |g 11 (2019), 1 ; str. 37-43 |w nsk.(HR-ZaNSK)000845088 | |
| 981 | |b Be2019 |b B03/19 | ||
| 998 | |b tino2007 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17508/CJFST.2019.11.1.05 |
| 856 | 4 | 0 | |u http://www.ptfos.unios.hr/novicjfst/index.php/2019/03/04/2119/ |y Croatian journal of food science and technology (Online) |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/220682 |y Hrčak |