Development of cashew apple wine as a value added product with a range of different sweetening agents were studied. The health benefits were evaluated in terms of its antioxidant properties and compared with the juice.
The main objective of the study was to investigate the effect of enzymes in the process of extraction of spices. The enzymes used were Lumicellulae and Lumibake P10 in a mixture. The treatment of enzymes in spices prior to their extraction was found to have significant effect on the oil extraction. The action of enzymes on cell wall of pepper and cardamom were confirmed by scanning electron microscopy.
The study covered raw tender and ripe jackfruits of two commonly found varieties (firm bulb and soft bulb).
The antioxidant potential of the juices, methanolic extracts of raw jackfruit, jackfruit wastes and that of the seeds of both the varieties were evaluated in terms of total phenolic content, DPPH radical scavenging activity, ABTS radical cation scavenging activity and total reducing power.
The main objective of this study was to develop new polyphenol-rich beverages using pomegranate, lemon, ginger, bilimbi juices and aloe vera gel in different proportions. The proximate composition and the antioxidant activities of the raw materials were investigated. Among all juices, ginger had maximum total phenolic content, with blimbi showing the lowest content.
The institute, based on its technology, initiated setting up two commercial ventures in the state of Sikkim and Mizoram for processing of fresh ginger. The unit will produce fresh flavour ginger oil, cleaned waxed ginger and ginger powder. The erection of the plant for processing 5 tons of fresh ginger per day has been completed. The unit has got a state of the art washing and cleaning system, distillation facility and a fluid bed drier for making ginger powder.
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