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Changes in ascorbic acid and tannin contents during the preparation of amla (Phyllanthus emblica) preserve.

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Title Changes in ascorbic acid and tannin contents during the preparation of amla (Phyllanthus emblica) preserve.
 
Creator Sastry, M. V.
Siddappa, G. S.
 
Subject 03 Citrus fruits
02 Pickle
06 Preservation and Storage
 
Description Indian preserves from fruits like apple, quince
and amla are held in great esteem on account
of their reputed nutritive and therapeutic values.
Recently, Bhatia and Siddappa' have reported
the mineral and vitamin composition of some
typical Indian preserves. On account of the
high ascorbic acid and tannin contents of the
fruit, a study of the changes undergone by these
constituents during processing of the fruit by
the conventional and the modified methods is of
considerable importance. In this paper, data
regarding the effect of preliminary treatments
and the processes employed in making the preserves
on the ascorbic and tannin contents of the
fruit are presented.
 
Date 1959
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3321/1/Food_Science_1959_8_1_12-14.pdf
Sastry, M. V. and Siddappa, G. S. (1959) Changes in ascorbic acid and tannin contents during the preparation of amla (Phyllanthus emblica) preserve. Food Science, 8 (1). pp. 12-14.