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Nutritional And Therapeutic Properties Of Phyllanthus Embilica (Amla) Wine

Apurva, B.S (2008) Nutritional And Therapeutic Properties Of Phyllanthus Embilica (Amla) 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: Phyllanthus emblica has not been used for wine production. Its utilization was restricted to culinary and juice preparations; hence this is the first effort to produce wine from amla. Xiao et.al (2007) has indicated the antioxidant activity of P. emblica, which correlated with our work. Antioxidant property of amla was earlier studied by Suresh.et al (2004). Our work on antioxidant activity in the fruit extract showed an increase during fermentation. Ascorbic acid was major organic acid in amla. There was an increase in free radical scavenging activity of amla. Tannic acid, Ferulic acids were the polyphenols present in the clarified wine sample. Effort of making wine from an acidic fruit has been a good effort in value addition of fruit.
Uncontrolled Keywords: wine amla Phyllanthus emblica nutritive 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: 06 Nov 2008 06:26
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.com/id/eprint/8816

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