Production and Analysis of Vinegar from Pineapple Waste

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Authors

  • Suma Olvakar
     Department of Home Science, College of Agriculture, Vellayani, Trivandrum - 695 522 ,IN
  • U. Krishnaja
     Department of Home Science, College of Agriculture, Vellayani, Trivandrum - 695 522 ,IN
  • Soffie Cherian
     Department of Home Science, College of Agriculture, Vellayani, Trivandrum - 695 522 ,IN

Abstract

Vinegar is commonly used as a food ingredient. It is also valued for its medicinal properties and for Its ptiysiologicol effects, such as its invigorating effect, regulatory effect on blood pressure, controlling diabetes mellitus, as an appetizer and aid in digestion and absorption of calcium'. Fermentable sugars adhering to the fruit processing waste materials are Ideal substrates for fermentation.

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Published

2012-05-01

How to Cite

Olvakar, S., Krishnaja, U., & Cherian, S. (2012). Production and Analysis of Vinegar from Pineapple Waste. The Indian Journal of Nutrition and Dietetics, 49(5), 214–218. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4514

Issue

Volume 49, Issue 5, May 2012

Section

Original Articles

License

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