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 |
Nutraceutical enriched blended beverages were prepared by using different fruit combination of pomegranate, jamun, kokum and pomegranate rind powder, where the TSS (14 °B) was maintained by using raisin syrup. Fermentation was carried out for 72 hours using Saccharomyces cerevisiae var. ellipsoideus (MTCC 552). The fermentate was transferred to pre sterilized bottles and pasteurized and then left for 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 Pomegranate aril (50%) + Pomegranate rind powder (1%) + Jamun pulp (20%) + Kokum (5%) recorded 8.10 °B TSS, 4.14 pH, 0.70 % acidity, 28.80 mg 100-1 ascorbic acid and 3.80 % alcohol. The combination was also rated superior (8.3 out of 9 point hedonic scale rating) by sensory panel.
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