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 2022 - IJCMAS--ICV 2022: 95.28 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020] For more details click here

Login as a Reviewer

See Guidelines to Authors
Current Issues
Download Publication Certificate

Original Research Articles                      Volume : 6, Issue:10, October, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
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

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

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.

Download this article as Download

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:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.