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| Mundaragi,Abhishek; Thangadurai,Devarajan; Appaiah,Konerira Aiyappa Anu; Dandin,Chethan Jambanna; Sangeetha,Jeyabalan. |
| Abstract The objective of the present study was to produce wine from wild edible fruits of Flacourtia montana J. Graham. The various physicochemical attributes including total phenolic content and total flavonoid content were analyzed. Further, the prepared wine was evaluated for the antioxidant potential using four different assays, viz., 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), reducing power assay and total antioxidant activity. Finally, the wine was subjected for the sensory evaluation. Experimental results revealed that wine had an alcohol content of 7.20%, total phenolic content of 0.776±0.032 mg GAE/ml and total flavonoids of 0.121±0.012 mg QE/ml. High performance liquid chromatography... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flacourtia montana; Underutilized fruit; Fruit wine; Polyphenols; Antioxidant activity; Sensory evaluation.. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100507 |
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| Romero Baranzini, Ana Lourdes; Falcon Villa, Maria del Refugio; Barron Hoyos, Jesus Manuel; Silveira Gramont, Maria Isabel; Alfaro Rodriguez, Rosa Hayde. |
| Chickpea is a well recognized source of vegetable protein, especially in underdeveloped areas of the world. Mexican chickpea is highly priced in the international market due to its desired quality. The Northwest of Mexico, especially Sonora and Sinaloa, are also recognized for the quality of chickpea, where a high percentage of the annual production is placed in the international market. Among the various characteristics of high-quality chickpea, color is one of the most important, since it influences both: the selection of new improved varieties at the experimental research stations, and also the price at the international market. The purpose of this study was to evaluate two objective instrumental methods of color determination as related to sensory... |
| Tipo: Journal Article |
Palavras-chave: Chickpeas; Color; Instrumental methods; Sensory evaluation.; Agribusiness. |
| Ano: 2010 |
URL: http://purl.umn.edu/93569 |
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