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 |
Traditionally, mulberry fruit has been used as a medicinal agent to nourish the skin and blood, benefits kidneys treat weakness, fatigue, anaemia and premature graying of hair. An attempt has been made to develop fermented Health Drink and studied the physico-chemical characteristics of mulberry fruits. The Morus nigra fruits were collected and fermented health drink was developed with three variations such as with whole fruits, crushed fruits and crushed mulberry with Resins. The variation which was prepared by crushed mulberry fruits obtained highest score for all sensory attributes. Cent per cent incorporation was acceptable in fermented health drink. The physico-chemical characteristics of product were done. The cost of production fermented health drink was calculated. The shelf life study of developed fermented health drink was done and the score was high as the storage time increased, which may be due to aging. Thus fermented drink can be recommended as health drink as it is rich in nutrients and also for the anthocyanin content.
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