Assessment of angiotensin converting enzyme inhibitory activity and quality attributes of yoghurt enriched with and .

The new concept of functional foods has led to the varieties in the production of foods that provide not only basic nutrition, but can also warrant good health and longevity. This study deals with the production and evaluation of fortified yogurts' with and . The qualitative and quantitative phytochemical analysis of above mentioned plant extracts before using them into the preparation of functional yoghurt was carried out.

Native and modified Sorghum starches as wall materials in microencapsulation of nutmeg oleoresin.

The effect of the partial or total substitution of gum arabic (GA) with native (NA), octenyl succinic anhydride (OSA) and succinylated (SUC) sorghum starches on microencapsulation of nutmeg oleoresin was studied using spray drying technique. The oleoresin with 10% load is emulsified by using three different combinations of GA along with native and modified sorghum starches. The proportion of GA and sorghum starch was fixed at 75:25, 50:50, and 25:75.