| Title |
Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2018
|
| DOI | 10.1007/s13197-018-3098-x |
| Pubmed ID | |
| Authors |
Jui Lodh, Kaushik Khamrui, Writdhama G. Prasad |
| Abstract |
Adverse health effects of synthetic anti-oxidants have necessitated the use of natural anti-oxidants in food products. However, their incorporation may result into undesirable changes in physico-chemical and sensory attributes of the product. Hence, the present investigation was undertaken to prepare anti-oxidant rich ghee using curcumin (yellow pigment found in turmeric) as the natural anti-oxidant. Effects of varying curcumin levels (160-350 ppm), heating temperature (110-120 °C) and duration (16-22 min) on anti-oxidant, chemical and sensory attributes of ghee were studied. Increasing level of curcumin significantly increased the DPPH free radical scavenging activity and decreased the amount of conjugated dienes formation. Increasing heating time and temperature significantly decreased the anti-oxidant activity in ghee, but their combination significantly increased the activity. Increase in curcumin level and heating temperature improved the sensory attributes of ghee, but longer duration of heating decreased the same. Optimization using Central Composite Rotatable Design yielded 350 ppm of curcumin and heat treatment of 115 °C for 17.89 min for most acceptable, anti-oxidant rich ghee with a desirability value of 0.966. The model developed was found to predict the product characteristics adequately. |
X Demographics
The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| India | 1 | 50% |
| United States | 1 | 50% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 50% |
| Practitioners (doctors, other healthcare professionals) | 1 | 50% |
Mendeley readers
The data shown below were compiled from readership statistics for 21 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 21 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 3 | 14% |
| Student > Ph. D. Student | 3 | 14% |
| Student > Bachelor | 2 | 10% |
| Lecturer | 1 | 5% |
| Student > Postgraduate | 1 | 5% |
| Other | 3 | 14% |
| Unknown | 8 | 38% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 5 | 24% |
| Pharmacology, Toxicology and Pharmaceutical Science | 2 | 10% |
| Engineering | 2 | 10% |
| Neuroscience | 1 | 5% |
| Medicine and Dentistry | 1 | 5% |
| Other | 0 | 0% |
| Unknown | 10 | 48% |
Attention Score in Context
This research output has an Altmetric Attention Score of 2. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 28 November 2018.
All research outputs
#13,592,375
of 23,043,346 outputs
Outputs from Journal of Food Science and Technology
#510
of 1,452 outputs
Outputs of similar age
#173,278
of 333,789 outputs
Outputs of similar age from Journal of Food Science and Technology
#14
of 112 outputs
Altmetric has tracked 23,043,346 research outputs across all sources so far. This one is in the 39th percentile – i.e., 39% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,452 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one has gotten more attention than average, scoring higher than 63% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 333,789 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 46th percentile – i.e., 46% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 112 others from the same source and published within six weeks on either side of this one. This one has done well, scoring higher than 84% of its contemporaries.