[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Nature and prevention of spoilage in amla preserves.

Johar, D. S. and Anand, J. C. (1952) Nature and prevention of spoilage in amla preserves. Indian Food Packer, 6 (12). pp. 9-11.

[img] PDF
Indian Food Packe_6_12_1952_9-11.pdf - Published Version
Restricted to Registered users only

Download (139kB)

Abstract

'Amla' (Phyllanthus emblica L.) preserve holds a commendable place as a general tonic in the Dnani and Ayurvedic system of medicine. Large quantities of the preserve are consumed. During storage, the preserve usually undergoes gaseous fermentation causing spoilage and emitting undesirable odours. The taste of the fruit alters and the fruit starts disintegrating. The present study reveals that the initial bacterial contamination of the fruit is eventually superseded by yeast and mould in the final product. Addition of mild doses of sulphur dioxide and sodium benzoate at 0.01% level help to check the spoilage.

Item Type: Article
Uncontrolled Keywords: Phyllanthus emblica L, preserve, preservation
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 May 2013 05:04
Last Modified: 01 May 2013 05:04
URI: http://ir.cftri.com/id/eprint/4688

Actions (login required)

View Item View Item