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首页> 外文期刊>Journal of Food Processing & Technology >Bioactive Components Retention in Processed Indian GooseberryProducts
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Bioactive Components Retention in Processed Indian GooseberryProducts

机译：加工印度醋栗产品中的生物活性成分保留

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摘要

Indian gooseberry is a rich source of ascorbic acid and various other bioactive components when compared?to other citrus fruits. Present work was carried out for the development and evaluation of bioactive components in?processed products from Indian gooseberry. Indian gooseberry candy, bar and toffee were developed by standard?procedures. Ascorbic acid content, polyphenolics and DPPH% scavenging activity was estimated in these processed?products and the results were compared to amla to see the degradation of bioactive components during processing.?Sensory evaluation was also carried out for the samples. Maximum amount of ascorbic acid content was found in?Indian gooseberry candy with decreasing order in bar and minimum in Indian gooseberry toffee. Polyphenolics were?determined in terms of gallic acid equivalent while antioxidant activity was evaluated as DPPH % scavenging activity.?It was found that amla can be utilized for the development of various value added products which retains bioactive?components even after processing.
机译：与其他柑橘类水果相比，印度醋栗富含抗坏血酸和其他多种生物活性成分。目前正在进行的工作是开发和评估印度醋栗加工产品中的生物活性成分。印度醋栗糖果，棒和太妃糖是通过标准程序开发的。评估了这些加工产品中的抗坏血酸含量，多酚和DPPH％清除活性，并将结果与​​amla进行了比较，以查看加工过程中生物活性成分的降解情况。还对样品进行了感官评估。印度醋栗糖果中的抗坏血酸含量最高，条形递减，印度醋栗太妃糖含量最低。多酚类化合物以没食子酸当量来确定，而抗氧化剂活性则以清除DPPH％的活性来评估。发现amla可用于开发各种增值产品，即使在加工后仍保留了生物活性成分。

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