National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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