Studies on application of annatto (Bixa orellena L.) dye formulations in dairy products.

Annatto is often used to add color to dairy products such as butter, cheese, or puddings. In India usage of annatto is restricted to butter and cheese, however there are no tailor made formulations available to obtain standardized colour shades for the products. Hence a study was initiated to develop the appropriate annatto dye formulations and level of application in few dairy products (butter, cheese, paneer, biscuit cream, icing cream).

Preparation and storage stability of flaxseed chutney powder, a functional food adjunct.

Flax (Linum usitatissimum L.) chutney powder (FSCP), a palatable functional food adjunct was prepared by mixing roasted and powdered flaxseeds with other selected spice ingredients. The protein content of these powders was 24.

Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita.

Bioactive roe protein hydrolysates were prepared from Channa striatus (CRPH) and Labeo rohita (LRPH) and their functional and in vitro antioxidant properties evaluated. The degree of hydrolysis was 28.41% at 60min in channa and 18.

Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer.

Roe protein concentrates prepared from Channa striatus (CRPC) and Lates calcarifer (LRPC) were investigated for physico-chemical characteristics, amino acid composition, functional properties and antioxidant activity. Channa and Lates roes yielded 20.7% and 22.

Preparation, chemical composition and storage studies of quamachil (Pithecellobium dulce L.) aril powder.

Quamachil aril powder samples were prepared and evaluated for chemical composition and sensory quality by packing in two packaging systems during storage for six months. The protein contents were 12.4 and 15.