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Nutritional and Therapeutic properties of Garcinia wine

Rai, Amit Kumar (2007) Nutritional and Therapeutic properties of Garcinia wine. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Garcinia xanthochymus has not been used for wine production and its utilization was restricted culnary and juices preparations. Focuses on the effort to produce wine from garcinia. Antioxidant activity was seen in the fruit extract which reduced during fermentation. The genus Garcinia are known for their organic acid and polyphenolic compound accumulation in fruits. Citric acid was the major organic acid followed by oxalic acid. On fermentation both the acid were bioconverted to amino acids like glutamic and aspartic acid. Oxalic acid is an antinutritional factor hence degradation of this was important. This was achieved in all the organism used for fermentation. Even though antimicrobial activity was reported in the stem bark of Garcinia xanthochymus (Komgue et al,2005) fruits of G xanthochymus did not exhibit any antimicrobial activity synthesis of organic acids from organic acids indicate the further utlization of these organism to produce aspartic acid and glutamic acid. Effort of making wine from an acidic fruit has been a good effort in value addition to these fruits.
Uncontrolled Keywords: functional foods wine nutritive values therapeutic values
Subjects: 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jul 2007 11:51
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1360

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