Abstract
Fruit and vegetable waste valorisation has opened opportunities for the utilisation of food waste for extraction and development of valuable functional foods. Therefore, the study was designed to develop a functional Kulfi fortified with encapsulated betalains extracted from red beetroot (Beta vulgaris L.) pomace. Moreover, fortified functional Kulfi samples were studied for physico-chemical, antioxidant, microbiological and sensory analyses. Fortified functional Kulfi reported the higher antioxidant activity (64.88% and 75.27%) with reduced melting rate (1.84 mL min−1 and 2.08 mL min−1) and microbial profile (3.77 log CFU g−1 and 3.14 log CFU g−1) compared with control. Sensory analysis showed a no significant (P > 0.05) impact on the overall acceptability of functional Kulfi (7.25) compared with the commercial Kulfi (7.20), which was further confirmed by a bi-plot of principal component analysis. Overall, the encapsulated betalains improved the quality characteristics of functional Kulfi and could be used for the development of frozen dairy products.
| Original language | English |
|---|---|
| Pages (from-to) | 5362-5370 |
| Number of pages | 9 |
| Journal | International Journal of Food Science and Technology |
| Volume | 56 |
| Issue number | 10 |
| DOIs | |
| Publication status | Published - Oct 2021 |
| Externally published | Yes |
Keywords
- Beetroot pomace
- functional frozen dessert
- microencapsulation
- pigments
- sensory evaluation
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering