Nutritional and Therapeutic properties of Garcinia gummi-gutti Wine

Girish, M. P. (2008) Nutritional and Therapeutic properties of Garcinia gummi-gutti 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:	Garcinia gummi-gutta 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 Garcinia. Selvi et al, (2002) and Jayaprakash et al, (2006) has indicated the antioxidant activity of Garcinia indica which correlated with our work. Antioxidant activity of Garcinia mangostana was earlier studied by terashima et al, (2002). The work was not extended to apoptosis but antioxidant activity was seen in the zero day sample, which reduced during the fermentation. The genus Garcinia are known for their organic acid and polyphenolic compound accumulation in fruits (Deachanthai et al, 2005). In Garcinia gummi-gutta, hydroxycitric acid was the major organic acid. Effort of making wine from an acidic fruit has been a successful in value addition to these fruits.
Uncontrolled Keywords:	Garcinia gummi-gutta nutritional properties therapeutic properties wine Utilization
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:	24 Oct 2008 09:56
Last Modified:	28 Dec 2011 10:05
URI:	http://ir.cftri.res.in/id/eprint/8766

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