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Infusion of fructooligosaccharide in Indian gooseberry (Emblica officinalis) fruit using osmotic treatment and its effect on the antioxidant activity of the fruit

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Relation http://ir.cftri.com/12252/
http://dx.doi.org/10.1016/j.jfoodeng.2016.06.005
 
Title Infusion of fructooligosaccharide in Indian gooseberry (Emblica
officinalis) fruit using osmotic treatment and its effect on the
antioxidant activity of the fruit
 
Creator Sinjitha, S. Nambiar
Anindya, Basu
Nandini, P. Shetty
Navin, K. Rastogi
Prapulla, S. G.
 
Subject 03 Citrus fruits
32 Antioxidants
 
Description Osmotic dehydration is the most reliable method for the partial removal of water from fruits and vegetables
because it is less energy intensive and retains the natural colour, texture and flavour of the food
materials. The present work deals with the infusion of fructooligosaccharide (FOS) into Indian gooseberry
(amla) fruit. The infusion of FOS was found to increase over a range of temperatures from 30 to 50 �C. The
water loss and solid gain during the infusion process were higher at higher temperatures. Furthermore,
the antioxidant activity and phenolic as well as flavonoid contents of the FOS osmotic dehydrated
samples were also found to be significantly higher as compared to fresh fruits in both in vitro and cell line
assays. The present study indicated that the osmotic treatment can be used as a method for the infusion
of FOS in solid food matrix such as Indian gooseberry.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12252/1/Journal%20of%20Food%20Engineering%2C%20Volume%20190%2C%20December%202016%2C%20Pages%20139-146.pdf
Sinjitha, S. Nambiar and Anindya, Basu and Nandini, P. Shetty and Navin, K. Rastogi and Prapulla, S. G. (2016) Infusion of fructooligosaccharide in Indian gooseberry (Emblica officinalis) fruit using osmotic treatment and its effect on the antioxidant activity of the fruit. Journal of Food Engineering (), 190. pp. 139-146.