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 |
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.
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