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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
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - 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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 4740-4749
DOI: https://doi.org/10.20546/ijcmas.2017.610.440


Aonla (Emblica officinalis Gaertn.) Based Fermented Beverages
M. Chirag Reddy*, K.N. Sreenivas, G.S. Manjula, M. Karan and H.Mohamad Tayeeb Ulla
Department of Post-Harvest Technology, College of Horticulture, GKVK Post, UHS Campus, Bengaluru, Karnataka, India
*Corresponding author
Abstract:

Blended and fermented aonla beverage was prepared by using different fruit combination viz., sapota, pineapple and grapes. The total soluble solids (TSS) were adjusted to 14 °B with mixing of raisin juice. The fermentation was carried out for 72 hours using Saccharomyces cerevisiae var. ellipsoideus (MTCC 552). The fermentate was transferred to pre sterilized glass bottles and pasteurized before ageing. The chemical parameters of the blended beverage reveled that there was an increase in alcohol and titratable acidity content, TSS, pH, ascorbic acid content were decreased during ageing. Among different blending, combination of 50 % each of grated aonla and grape must recorded 8.70 °B TSS, 4.29 pH, 7.85 % total sugar, 582.27 (mg gallic acid equivalents 100ml-1) phenolic content, 307.63 (mg AAE 100 ml-1) total antioxidant content and 3.29 % alcohol. The combination was also rated superior (7.5 out of 9 point hedonic scale rating) by sensory panel.


Keywords: Aonla, Fermented beverage, TSS, pH, sugars, Total antioxidants, Total phenols and alcohol.
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How to cite this article:

Chirag Reddy, M., K.N. Sreenivas, G.S. Manjula, M. Karan and Mohamad Tayeeb Ulla, H. 2017. Aonla (Emblica officinalis Gaertn.) Based Fermented Beverages.Int.J.Curr.Microbiol.App.Sci. 6(10): 4740-4749. doi: https://doi.org/10.20546/ijcmas.2017.610.440