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Production of Garcinia wine: changes in biochemical parameters,organic acids and free sugars during fermentation of Garcinia must

Amit Kumar, Rai and Maya, Prakash and Anu Appaiah, K. A. (2010) Production of Garcinia wine: changes in biochemical parameters,organic acids and free sugars during fermentation of Garcinia must. International Journal of Food Science and Technology, 45. pp. 1330-1336.

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Abstract

Garcinia wine was prepared by fermentation of ameliorated must of Garcinia xanthochymus using Saccharomyces cerevisiae. The present studies focused on changes in biochemical parameters (brix, pH, aldehydes, esters and alcohols), organic acids (reduction of oxalic acid), free sugars and antioxidant activities on fermentation of Garcinia must. The wine had higher amount of residual sugars contributing to the calorific value. The aldehydes and esters content in the final wine were 0.034% and 0.26%, respectively. There was reduction of citric acid and oxalic acid (antinutritional factor) and synthesis of aspartic acid and glutamic acid. Garcinia beverage was accepted on sensory analysis with high score for desirable attributes and overall quality with alcohol content of 6.1%. There was increase in total phenolics (0.039% gallic acid equivalent) and reducing power on fermentation but decrease in 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity.

Item Type: Article
Uncontrolled Keywords: Antioxidant, fermentation, Garcinia, organic acid, oxalic acid, wine
Subjects: 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Food Microbiology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Sep 2010 11:22
Last Modified: 27 Apr 2012 07:04
URI: http://ir.cftri.com/id/eprint/9661

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