Exploring the properties of Garcinia indica Linn rind powder and its possible usage in food industry
Ankita Awari,
Mukul Kumar,
Deepika Kaushik
et al.
Abstract:SummaryThe study investigates, the potential utilisation of the Garcinia indica linn rind powder as a valuable and healthy ingredient for food industry. Techno‐functional properties revealed the functional attributes which is crucial for product development. Characterisation of the powder and extract revealed the physical, chemical, and structural properties through FTIR, HPLC, and SEM. Therefore, moisture content (5.45%), ash content (2.80%), fibre content (7.56%), and fat content (9.54%) were reported in G. … Show more
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