NDLI: Effect of Hydrocolloids on Quality of Frozen-Thawed Vegetable Curry

Content Provider	Springer Nature Link
Author	Maity, Tanushree Raju, P. S. Bawa, A. S.
Copyright Year	2011
Abstract	Effect of addition of various hydrocolloids in gravy was studied to improve the quality of frozen-thawed vegetable curry. Hydrocolloids such as pectin, sodium alginate, carboxymethyl cellulose, and gellan gum were added (0–0.2%) in the gravy prepared from dry and green spice mix. Frozen-thawed gravy samples showed significantly (P < 0.05) lower drip loss (in percent) with the addition of hydrocolloids by centrifugal and screen (100 meshes) tube test which resulted in increasing concentration of the curry. Pectin (0.2%) reduced the drip losses up to 36% while gellan gum (0.2%) showed about 55% retention of liquid separation over control. Maltodextrin pretreatment at the level of 20% was found to have maximum retention of firmness (6.7 N) in potato cubes as compared to untreated samples.
Starting Page	2618
Ending Page	2622
Page Count	5
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-05-27
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Freezing Vegetable curry Hydrocolloids Maltodextrin Drip loss Agriculture Food Science Chemistry/Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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Effect of Hydrocolloids on Quality of Frozen-Thawed Vegetable Curry