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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

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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 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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.2017.6(8): 541-546
DOI: https://doi.org/10.20546/ijcmas.2017.608.070


Development and Standardization of Fermented Health Drink from Mulberry Fruit (Morus nigra sp)
Geeta B. Nayak* and  K.V. Jamuna
Department of Food Science and Nutrition, UAS, GKVK, Bangalore–65, India
*Corresponding author
Abstract:

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.


Keywords: Mulberry fruits, Fermented health drink, Anthocyanin shelf life.
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How to cite this article:

Geeta B. Nayak and Jamuna, K.V. 2017. Development and Standardization of Fermented Health Drink from Mulberry Fruit (Morus nigra sp).Int.J.Curr.Microbiol.App.Sci. 6(8): 541-546. doi: https://doi.org/10.20546/ijcmas.2017.608.070