Water and fat absorption capacity, Emulsification Capacity (EC), Foaming Capacity (FC) and Foaming Stability (FS) of flour and protein concentrate of Spirulina cells were compared with those of soybean meal both as a function of pH and NaCI concentration. Water and fat absorption capacities of Spirulina flour were 220g and 19Og/lOOg of sample respectively; those of soybean meal were 230g and 12Og/lOOg of sample. Protein concentrate had a lower water absorption capacity, higher fat absorption capacity than its flour. It had higher EC and similar FC. Spirulina flour had similar EC and FC to that of soybean meal. The FS of flour (18%) and protein concentrate (27%) was poor when compared to soybean meal (55%).
This research is mainly dealt with the mindset of the consumers buying health drinks. The study on the Brand Loyalty on Consumer Health Drink explains the Taste, Preference. Essential also of the consumers consuming health drinks in their day to day life. This research also focuses on the changing preference of the customers because, in today’s time, there are much more options in choosing the health drinks according to the consumers taste. To increase the customer’s satisfaction, marketers have developed various marketing programs.
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