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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(7): 1043-1050
DOI: https://doi.org/10.20546/ijcmas.2019.807.125


Studies on Process Standardization and Quality Evaluation of Ginger Ale
H.W. Deshpande1, Mukesh Belwal1, S.D. Katke1* and N.M. Tamboli2
1Dept. of Food Microbiology & Safety, College of Food Technology, VNMKV, Parbhani, India
2Dept. of Agricultural Engineering, College of Agriculture, VNMKV, Parbhani, India
*Corresponding author
Abstract:

Ginger ale is a type of beer brewed from malted barley using a warm fermentation with a strain of brewer’s yeast. Ginger ale commonly contains water, sugar, ginger extract, lime and other spices. The objective of this study was to modify traditional Ginger ale formulation, to produce a beer like beverage with substitution of hops by ginger and incorporation of malt and yeast at various proportions under natural and controlled fermentation and to evaluate the chemical, microbial and sensory properties of the beverage. Ginger ale was made by natural fermentation and by partially controlled fermentation, followed by pasteurization and were analyzed chemically for pH, titratable acidity, total soluble solids and for alcohol (ethanol) content during a four-day fermentation period. Colour and turbidity of the ales were determined using the spectrophotometer. Sensory evaluations of the samples were conducted. Ethanol concentration of the Ginger ale produced by natural fermentation was lower than that of produced by controlled fermentation, but the colour was darker and turbidity deeper. Organoleptic assessment confirmed that unhopped Ginger ale prepared using the controlled fermentation was generally acceptable.


Keywords: Ginger ale, Natural fermentation, Controlled fermentation, Zingiber officinale, Rosc, Alcoholic Brewed Ginger ale
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How to cite this article:

Deshpande, H.W., Mukesh Belwal, S.D. Katke and Tamboli, N.M. 2019. Studies on Process Standardization and Quality Evaluation of Ginger Ale.Int.J.Curr.Microbiol.App.Sci. 8(7): 1043-1050. doi: https://doi.org/10.20546/ijcmas.2019.807.125