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Changes in ascorbic acid and tannin contents during the preparation of amla (Phyllanthus emblica) preserve.

Sastry, M. V. and Siddappa, G. S. (1959) Changes in ascorbic acid and tannin contents during the preparation of amla (Phyllanthus emblica) preserve. Food Science, 8 (1). pp. 12-14.

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Abstract

Indian preserves from fruits like apple, quince and amla are held in great esteem on account of their reputed nutritive and therapeutic values. Recently, Bhatia and Siddappa' have reported the mineral and vitamin composition of some typical Indian preserves. On account of the high ascorbic acid and tannin contents of the fruit, a study of the changes undergone by these constituents during processing of the fruit by the conventional and the modified methods is of considerable importance. In this paper, data regarding the effect of preliminary treatments and the processes employed in making the preserves on the ascorbic and tannin contents of the fruit are presented.

Item Type: Article
Uncontrolled Keywords: amla, ascorbic acid, tannin contents, Indian preserves, nutritive, therapeutic values
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 30 Spices/Condiments > 02 Pickle
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Dec 2012 10:06
Last Modified: 17 Dec 2012 10:06
URI: http://ir.cftri.com/id/eprint/3321

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