DEVELOPMENT OF CACTUS FRUIT BASED TISANE

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dc.contributor.advisorDr. Samit Dutta
dc.contributor.authorBhalara Yashkumar Pravinbhai
dc.date.accessioned2023-04-15T09:07:21Z
dc.date.available2023-04-15T09:07:21Z
dc.date.issued2021
dc.description.abstractCactus fruit (Prickly pear) is popular for its medicinal properties and health benefits, that’s why it comes in the category of medicinal plant. Cactus fruit is a popular fruit across the world, locally known in Gujarat as ‘Hathla’ and ‘Kataseriya’. Cactus fruit is used for the anti-diabetic effect, anti-cancerous effect, antiviral effect, anti inflammatory effect and hypercholesterolemia effect. It is a rich source of minerals like iron, calcium and potassium, vitamins, antioxidants. Betalains are responsible for the red colour of cactus fruit. Betalains are composed of betacyanins and betaxanthins.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810196433
dc.keywordsCactus fruit, Mint, Steam blanching, Total betalain content, Total antioxidant activity, Tisane, Infusionen_US
dc.language.isoEnglishen_US
dc.publisherCollege of Food Processing Technology & Bio-Energy Anand Agricultural University Ananden_US
dc.subFood Technologyen_US
dc.themeDEVELOPMENT OF CACTUS FRUIT BASED TISANEen_US
dc.these.typeM.Tech.en_US
dc.titleDEVELOPMENT OF CACTUS FRUIT BASED TISANEen_US
dc.typeThesisen_US
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