Fatty-acid incorporation improves hydrophobicity of pea protein based films towards better oxygen/water barrier properties and fruit protecting ability.

The current study was undertaken to synthesize pea protein based films containing fatty acids with various chain lengths. Films namely PFAF1, PFAF2, and PFAF3 were fabricated in the presence of pelargonic acid, margaric acid, and pentacosanoic acid, respectively. Also, negative (PF: film formulated using protein alone) and positive control (PCF: film formulated using mixture of protein and chitosan) control were prepared.

Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt.

Unlabelled: In the current study, yogurts containing instant stevia powder (ISP) at varying proportions (0.1, 0.2, 0.