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Plum used as a fruit. Butvit’s all parts has a effect of and all are used for the eating purpose.. Black plum seed, fruit, bark and leaves all are used.
It has tannins and carbohydrates in large amount. It has astringent due to its functional compounds Friedelin, gallic acid, gallo tannin also so on, so it it used in the case of dysentery.
Seed contain glycosides which have been shown as the anti diabetic properties. it delays the complication of diabetes and lowers the blood glucose level in body. ANTI inflammatory properties in its seed . Black plum seed has the compound of galloyglucose, gallic acid and ellagic acid,corilagin which has been shown that it lower serum LDL , blood urea, serum cholesterol.
It is widely used all over the world. It has good aroma and may be used for the diabetes, cough dysentery and inflammation. Fruit gives the nutrients but also help in disease prevention e.g cancer, diarrhea, mouth blisters, achne, and intestinal infection resulting loose motion. So many people eat fruit of black plum for the treatment of this disease. Plum fruit also treat against the asthma, joint inflammation and cancer of colon due to ascorbic acid in higher amount it also contain those compounds which cleans the muscles of heart and blood and delay the complications of coronary heart disease.
Its leaves also used for lower down the glycemic index in body. Production of Insulin in the blood also increased due to its extract of leaves.
Black plum cannot be preserve for long period of time because it has high water content and it is perishable fruit. After harvesting many plum SPOIL due to insuffient handling. So this destruction can be avoid by plum convertion into many process food .So it is used for the long period of time as the form of process food.
The process plum products are following:
Plum squashes is made when the good quality of plum is meshed up to 5 to 10 minutes at the 140 F and the it is stored in the glass bottles because glass is non reactive. After that juice is pressed from the mesh particles and it is mixed with water, sodium and preservative (sodium benzoate and citric acid).
Plum as the slight astringency and sweet and sour acid taste if it is good quality of black plum. If the plum has high astringency so it is soak in the salt water or soak in salt upto 1 hour so its astringency will be improved. So for the jam production it is process with the tart sauces sugar in the manufacturing of jam.
Black plum also used for making in jelly. Due to its dark purple color attractive jelly is made. Jelly is made when the plum is cooked and then draining its juice but don’t squeeze it. When which is extracted then which part remaining which is good source of pectin. But when white part does not appear so different gelling agent and pectin also used in the jelly production.
From the black plum vinegar also produce. The fruit is meshed and then distilled liquor is made and does fermentation. The vinegar and cider is made which is very attractive due to its bright purple color and consumer like its color due to its mild aroma and flavor. Black plum is the excellent source of magnesium, zinc, potassium, calcium, sodium, manganese, chromium and iron. But due to processing for the jam, jellies, squashes and nectar its nutrients loss so sometimes enrichment also done after processing.
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