TY - JOUR
T1 - Gac fruit : nutrient and phytochemical composition, and options for processing
AU - Kha, Tuyen C.
AU - Nguyen, Minh H.
AU - Roach, Paul D.
AU - Parks, Sophie E.
AU - Stathopoulos, Constantinos
PY - 2013
Y1 - 2013
N2 - Momordica cochinchinensis Spreng or Gac fruits are rich in nutrients, including carotenoids, fatty acids, vitamin E, polyphenol compounds, and flavonoids. Medicinal compounds are also found in the seeds, but the benefits of traditional preparations from these need to be clarified. The plant has the potential to be a high-value crop, particularly as parts of the fruit can be processed into nutrient supplements and/or natural orange and yellow colorants. However, the plant remains underutilized. There is limited information on its requirements in production, and the processing of health products from the fruits is a relatively new area of endeavor. The versatility of the fruit is highlighted through processing options outlined for fruit aril, seeds, pulp, and skin into powders and/or encapsulated oil products. These Gac fruit products will have the potential to be utilized in a range of foods such as pasteurized juice and milk beverages, glutinous rice, yogurt, pasta, and sauces.
AB - Momordica cochinchinensis Spreng or Gac fruits are rich in nutrients, including carotenoids, fatty acids, vitamin E, polyphenol compounds, and flavonoids. Medicinal compounds are also found in the seeds, but the benefits of traditional preparations from these need to be clarified. The plant has the potential to be a high-value crop, particularly as parts of the fruit can be processed into nutrient supplements and/or natural orange and yellow colorants. However, the plant remains underutilized. There is limited information on its requirements in production, and the processing of health products from the fruits is a relatively new area of endeavor. The versatility of the fruit is highlighted through processing options outlined for fruit aril, seeds, pulp, and skin into powders and/or encapsulated oil products. These Gac fruit products will have the potential to be utilized in a range of foods such as pasteurized juice and milk beverages, glutinous rice, yogurt, pasta, and sauces.
UR - http://handle.uws.edu.au:8081/1959.7/529785
U2 - 10.1080/87559129.2012.692141
DO - 10.1080/87559129.2012.692141
M3 - Article
SN - 1525-6103
VL - 29
SP - 92
EP - 106
JO - Food Reviews International
JF - Food Reviews International
IS - 1
ER -