UTILIZATION OF WHEY PROTEAN AND DRUMSTICK {Moringa oleifera] KERNEL POLYSACCHARIDE GELS IN KULFI AND YOGHURT
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Date
2007
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Karnataka Veterinary Animal And Fisheries Sciences University, Bidar
Abstract
Modern food industry is driven by consumer demand. The consumer demand safe foods with good nutritional and functional properties. Many components of food, especially protein and polysaccharides are responsible to maintain structural, mechanical and physico -chemical properties of foodstuffs under favorable environment in food systems. These components interact to form gel in order to provide optimum structural quality to design new and attractive types of food