The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Optimization of ingredients for the formulation of a direct acidified whey based lassi‐like beverage
Abstract
Samples of direct acidified whey based lassi like beverage were prepared with different proportions of guar gum, CMC and inulin and were examined for sensory and physical attributes. The optimisation was carried out using central composite rotatory design (CCRD) of response surface methodology (RSM). Response surface analysis revealed that sensory scores for flavour, consistency, colour and appearance and overall acceptability of lassi like beverage varied from 6.50 to 7.25, 6.16 to 7.12, 6.20 to 7.41 and 5.96 to 7.20 respectively. The results of analysis showed that all the examined model solutions had significant influence on the different parameters indicating that the statistical model designed for these attributes fitted well in all the aspects of model efficiency check (R 2 >85%).
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Nair and Thompkinson revealed a method using human red blood cells that is now used as one of the usual ways for identifying algal toxins.
“Nair and Thompkinson [37] revealed a method that is now used as one of the usual ways for identifying algal toxins.”
From Tendencies Affecting the Growth and Cultivation of Genus Spirulina: An Investigative Review on Current Trends (2022) · cites this paper as Nair and Thompkinson [37]
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Cites
Effects of solution viscosity on perceived saltiness and sweetness
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AlFadhly, N. K. Z., Alhelfi, N., Altemimi, A. B., Verma, D. K., & Cacciola, F. (2022) · Plants · doi:10.3390/plants11223063 · Cited by 99
Metadata
- Authors
- NAIR, K., & THOMPKINSON, D. K.
- Affiliations
- National Dairy Research Institute (IN)
- Corresponding author
- NAIR, KALYANI
- Venue
- International Journal of Dairy Technology
- Publisher
- Wiley
- Published
- 2008-04-07
- Volume
- 61
- Issue
- 2
- Pages
- 199-205
- ISSN
- 1364-727X (ISSN-L)
- 1471-0307
- OpenAlex
- W2043054108
- Cited by
- 10
- References
- 1
- Citations by year
- 2024: 1 · 2022: 1 · 2020: 1 · 2017: 2 · 2015: 1 · 2013: 1 · 2012: 2
- FWCI
- 0.53
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Dairy Technology (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- whey, direct acidification, guar gum, carboxymethyl cellulose, inulin, sensory evaluation, beverage formulation optimization, rheological properties, dairy by-product utilization
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