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Enzyme liquefaction and development of novel value added products from Wood apple (Feronia elephantum)- an untapped forest resource

Dhanya, Shaji (2005) Enzyme liquefaction and development of novel value added products from Wood apple (Feronia elephantum)- an untapped forest resource. [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: This study was carried out for the Enzymatic liquefaction of wood apple pulp. This is an under utilized fruit having high nutritional and medicinal value. For the liquefaction of the wood apple pulp we use four kinds of enzymes like cellulase, hemicellulase, pectinases, and xylases.The Effect of time, temperature, concentration and pH of various enzymes were carried out. By varying the scale of these parameters the juice yields also varying. The combination of enzymes and the optimum conditions of these parameters gives more juice yield. Apart from the Enzyme liquefaction we prepared some novel value added products like Instant ketchup mix, Instant squash mix and fruit bars. All these products are industrially important products. 37
Uncontrolled Keywords: wood apple pulp Enzyme liquefaction value added products
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Oct 2008 10:44
Last Modified: 28 Dec 2011 10:05
URI: http://ir.cftri.com/id/eprint/8768

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