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- PANDA, SANDEEP K.; SWAIN, MANAS R.; SINGH, SRADHANJALI; RAY, RAMESH C.
- Journal of food processing and preservation 2013 v.37 no.5 pp. 596-604
- 2,2-diphenyl-1-picrylhydrazyl; Asparagus (Asparagaceae); Atropa belladonna; Ipomoea batatas; Justicia adhatoda; Ocimum tenuiflorum; Phyllanthus; Saccharomyces cerevisiae; Terminalia chebula; active ingredients; anthocyanins; antioxidant activity; antioxidants; brix; caffeic acid; cinnamon; cough; dysentery; enzymes; ethanol; fermentation; fruits; garlic; ginger; lactic acid; leaves; medicinal plants; pH; phenol; principal component analysis; reducing sugars; rhizomes; roots; skin diseases; starch; sweet potatoes; thermal stability; titratable acidity; wine yeasts; wines
- ... A herbal purple sweet potato (PSP) wine was prepared from purple‐fleshed sweet potato (Ipomoea batatas L.) and 18 medicinal plant parts (fruits of ink nut, Indian gooseberry, garlic cinnamon, leaves of holy basil, night jasmine, Malabar nut, roots of belladonna, asparagus, rhizome of ginger, etc.) by fermenting with wine yeast, Saccharomyces cerevisiae. The starch present in PSP was enzymatically ...