Composition, Functional Properties and Application of Bottle Gourd in Food Products

Journal of Dairy Science and Technology Pub Date : 2018-04-20 DOI:10.37591/RRJODST.V4I1.407

A. Barot, Suneeta V. Pinto, S. Balakrishnan, J. Prajapati

{"title":"Composition, Functional Properties and Application of Bottle Gourd in Food Products","authors":"A. Barot, Suneeta V. Pinto, S. Balakrishnan, J. Prajapati","doi":"10.37591/RRJODST.V4I1.407","DOIUrl":null,"url":null,"abstract":"Bottle gourd has widespread use as a vegetable in India. It is very valuable for vegetarians since it contains several important constituents which are required for good health and wellbeing. Recently in India, interest in bottle gourd has been growing amongst consumers because consumption of bottle gourd has been associated with a number of benefits and may be regarded as a natural guard against diseases. In Ayurveda, bottle gourd is advocated for treatment of diabetes mellitus, hypertension, flatulence, cooling properties, liver diseases, weight loss and other associated benefits. The nutritive value of bottle gourd makes it a popular diet ingredient in making sweet curries, soups, jams, juices, beverages, cakes, ice creams and tea for value-addition. In this article, the literature available on functional properties, health benefits and applications of bottle gourd in various food products have been reviewed. Keywords: Bottle gourd, composition, properties, medicinal uses, application, dairy products Cite this Article: Amit Barot, Suneeta Pinto, Smitha Balakrishnan,et al. Composition, Functional Properties and Application of Bottle Gourd in Food Products. Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(1): 15–27p.","PeriodicalId":15409,"journal":{"name":"Journal of Dairy Science and Technology","volume":"1 1","pages":"15-27"},"PeriodicalIF":0.0000,"publicationDate":"2018-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Dairy Science and Technology","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.37591/RRJODST.V4I1.407","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 9

Abstract

Bottle gourd has widespread use as a vegetable in India. It is very valuable for vegetarians since it contains several important constituents which are required for good health and wellbeing. Recently in India, interest in bottle gourd has been growing amongst consumers because consumption of bottle gourd has been associated with a number of benefits and may be regarded as a natural guard against diseases. In Ayurveda, bottle gourd is advocated for treatment of diabetes mellitus, hypertension, flatulence, cooling properties, liver diseases, weight loss and other associated benefits. The nutritive value of bottle gourd makes it a popular diet ingredient in making sweet curries, soups, jams, juices, beverages, cakes, ice creams and tea for value-addition. In this article, the literature available on functional properties, health benefits and applications of bottle gourd in various food products have been reviewed. Keywords: Bottle gourd, composition, properties, medicinal uses, application, dairy products Cite this Article: Amit Barot, Suneeta Pinto, Smitha Balakrishnan,et al. Composition, Functional Properties and Application of Bottle Gourd in Food Products. Research & Reviews: Journal of Dairy Science and Technology . 2015; 4(1): 15–27p.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

葫芦的组成、功能特性及其在食品中的应用

葫芦在印度作为一种蔬菜被广泛使用。它对素食者来说是非常有价值的，因为它含有健康和幸福所必需的几种重要成分。最近在印度，消费者对葫芦的兴趣越来越大，因为食用葫芦有许多好处，可能被视为预防疾病的天然屏障。在阿育吠陀，葫芦提倡治疗糖尿病，高血压，肠胃胀气，冷却特性，肝脏疾病，减肥和其他相关的好处。葫芦的营养价值使其成为一种流行的饮食原料，用于制作甜咖喱、汤、果酱、果汁、饮料、蛋糕、冰淇淋和增值茶。本文综述了国内外关于葫芦的功能特性、保健作用及其在各种食品中的应用的文献。关键词:葫芦，成分，特性，药用，应用，乳制品引用本文:Amit Barot, Suneeta Pinto, Smitha Balakrishnan，等。葫芦的成分，功能特性和在食品中的应用。研究与评述:乳品科学与技术杂志。2015;4 (1): 15-27p。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Journal of Dairy Science and Technology

自引率

0.00%

发文量