Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/13383
Title: Development and Functional Characterization of Beverages from Seabuckthorn (Hippophae Rhamnoides L.) Berries
Researcher: Negi, Bharti
Guide(s): Dey, Gargi
Keywords: Antioxidant
Functional Food
Seabuckthorn (Hippophae Rhamnoides)
Wine
Upload Date: 28-Nov-2013
University: Jaypee University of Information Technology, Solan
Completed Date: 28/09/2013
Abstract: New functional food ingredients are being discovered every day and consumer demand for food with a healthy function is a growing trend. With a global consciousness of health increasing, antioxidant compounds are becoming even more important in product development. Overwhelming evidence from both experimental and clinical studies indicate that a plant-based diet can reduce the risk of chronic diseases and life-style related diseases. This is believed to be mainly due to their content of vitamins, fiber and phytochemicals, the latter being responsible in part for the antioxidant properties of fruits. newlineRecently there has been a resurgence and worldwide interest in development and therapeutic aspects of functional beverages. To explore this emerging area of functional beverages, the current work was undertaken to develop two potential functional beverages (antioxidant rich wine (I) and probiotic fortified beverage (II)).It is well known fact that Himachal Pradesh (India) is very rich in natural resources of fruits like seabuckthorn (Hippophae rhamnoides L.), apple (Malus pumila), pear (Pyrus pyrifolia), cherry (Prunus avium), wild apricot (Armeniaca vulgaris) and apricot (Prunus armeniaca). In order to develop functional beverages, these fruit matrices were screened on the basis of their high total phenolic content and antioxidant activities. The present study confirmed that seabuckthorn juice matrix had a high total phenolic content (2240 mg GAE/L) and antioxidant activity in comparison to other selected fruit juices. The results indicate that seabuckthorn juice/pulp is suitable fruit matrix for the development of functional beverages. However, judicious adjustment of seabuckthorn juice matrix with respect to its sugar content, pH and malic acid content had to be performed to render the juice suitable for development of functional beverages.
Pagination: 270p.
URI: http://hdl.handle.net/10603/13383
Appears in Departments:Department of Biotechnology

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01_title.pdfAttached File91.31 kBAdobe PDFView/Open
02 _certificate.pdf300.54 kBAdobe PDFView/Open
03_acknowledgement.pdf461.35 kBAdobe PDFView/Open
04_contents.pdf804.26 kBAdobe PDFView/Open
05_list of tables figures.pdf684.3 kBAdobe PDFView/Open
06_chapter 1.pdf8.75 MBAdobe PDFView/Open
07_chapter 2.pdf3.76 MBAdobe PDFView/Open
08_chapter 3.pdf4.53 MBAdobe PDFView/Open
09_chapter 4.pdf4.42 MBAdobe PDFView/Open
10_chapter 5.pdf5.17 MBAdobe PDFView/Open
11_chapter 6.pdf3.98 MBAdobe PDFView/Open
12_chapter 7.pdf5.76 MBAdobe PDFView/Open
13_conclusion.pdf834.86 kBAdobe PDFView/Open
14_bibliography.pdf6.98 MBAdobe PDFView/Open
15_publications.pdf439.38 kBAdobe PDFView/Open


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