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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.3 [2004] >
NPR Vol.3(1) [January-February 2004] >
| Title: | Beverage and Condiment |
| Issue Date: | Feb-2004 |
| Publisher: | CSIR |
| Abstract: | Beverage-The sap of Agave plant has nowbeen found to be a mainstream sweetenerwith organic credentials. In Germany it hasbeen marketed at health food shops as‘natural sweetener’.The sap of wild Agave has beenidentified as 100% natural sweeteningagent having less calories than sugar butgreater sweetening power. In CentralAmerica people (pre-Columbian) obtainthe juice by boiling leaves of Agave. Dueto its low water content (23-25%) theAgave juice has a good life under cool anddry storage conditions.
Condiment-The northern hilly regions of India are full of attractive coloured plums
during summer season. Plum fruit is rich
in carbohydrate and minerals. Being soft
in texture and having less storage life, huge
losses occur during various post-harvest
operations. To overcome the losses
converting this fruit into processed
products particularly in the form of leather
just like mango leather is advisable. |
| Page(s): | 27-28 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.3(1) [January-February 2004]
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