National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
The study was conducted in Completely Randomized Design (CRD) with 8 treatments with three replication each. The treatments were T1 (Seabuckthorn juice 500ml + sugar 100g + yeast 0.8g), T2 (Seabuckthorn juice 500ml + sugar 100g + yeast 1.0g), T3 (Seabuckthorn juice 500ml + sugar 100g + yeast 1.5g), T4 (Seabuckthorn juice 500ml + sugar 150g + yeast 0.5g), T5(Seabuckthorn juice 500ml + sugar 150g + yeast 1.0g), T6 (Seabuckthorn juice 500ml + sugar 150g + yeast 1.5g), T7 (Seabuckthorn juice 500ml + sugar 200g + yeast 0.8g), T8 (Seabuckthorn juice 500ml + sugar 200g + yeast 1.5g). Total soluble solids, pH, and Specific Gravity decreased while the alcohol content, Acidity, and Sensory Qualities increased with the increasing length of fermentation. From the above treatments, it is concluded that treatment T4 was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content, and Specific gravity. In terms of Colour and Appearance, Taste, Aroma, and Overall acceptability also T4 was found best. In terms of the cost-benefit ratio, the highest Net Return, Cost Benefit Ratio was recorded in treatment T4. This study showed that acceptable Cider can be produced from Seabuckthorn berries by using yeast, especially Saccharomyces cerevisiae.
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