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Novel Functional Dry Beverage Mixes Using Ginger and Mint

Sharma, Deepika (2007) Novel Functional Dry Beverage Mixes Using Ginger and Mint. [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: Every culture has explored and used plants for medicinal purposes.Spices and herbs, in addition to contributing taste and aroma to foods,contains bioactive compounds which are of considerable importance use from the point of view of food and technology. Herbal medicines are now used by up to 50% of the Western population, in a substantially minority of instances for the treatment or prevention of digestive disorders.Herbal medicines make up an important component of the trends toward alternative medicines due to threatening effects of conventional medicines. The novel preparation of functional drinks includes preparation of dry powder mixes using spices due to their health benefits. The spices (viz.ginger and mint) posses biological activities determined by carrying out the tests for radical scavenging activity and total polyphenol content.
Uncontrolled Keywords: dry beverage mix ginger extract mint extract
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 07 Beverage Technology
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Aug 2007 09:54
Last Modified: 28 Dec 2011 09:30
URI: http://ir.cftri.com/id/eprint/1397

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