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Nutritional and Therapeutic values of Ginger wine using different strains of Yeast
Dhivya, B (2007) Nutritional and Therapeutic values of Ginger wine using different strains of Yeast. [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: | Therapeutic and wine qualities of ginger of different concentrations was evaluated. The consumer acceptability of the produced wine was also assessed. Wine prepared under different concentration of ginger (50 and 100g) with different yeast strains indicated that Ginger at 100g level with S.cereviseae only contained highest levels of alcohol – 7-7.5 %.; similar levels were also produced when chilli was added to ginger. However, sensory evaluation studies revealed that only ginger at 50 g without chilli is accepted due to high astringency at higher levels of ginger and, in presence of chilli. Residual sugars were high in all the samples hence, wine was sweet. Caloric values of the wine brewed from S.cereviscae was quite high.N-propanol was produced along with ethanol in all the samples. CJ strain produced copious amounts of propanol. The total phenolic concentration was higher in Ginger with chillies. However, the IC50 or potency was poorer than with Ginger. Since ginger at 100g concentration yield potent antioxidants with potent free radical scavenging and H+K+ATPase inhibition, better than the known proton pump blocker, it could be employed for therapeutic purpose. |
| Uncontrolled Keywords: | Ginger wine Therapeutic Value nutritional value ginger wine quality |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine 600 Technology > 08 Food technology > 16 Nutritive value |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Jul 2007 04:11 |
| Last Modified: | 28 Dec 2011 09:29 |
| URI: | http://ir.cftri.res.in/id/eprint/1362 |
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