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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 2017 - IJCMAS--ICV 2017: 100.00 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 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
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(12): 2054-2063
DOI: https://doi.org/10.20546/ijcmas.2017.612.236


Pomegranate (Punica granatum L.) based Fermented Nutraceutical Product
M. Karan*, K.N. Sreenivas, M. Chirag Reddy, G.S. Manjula and H. Mohamad Tayeeb Ulla
Department of Post-Harvest Technology, College of Horticulture, GKVK Post, UHS Campus, Bengaluru, Karnataka, India
*Corresponding author
Abstract:

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.


Keywords: 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
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How to cite this article:

Karan, M., K.N. Sreenivas, M. Chirag Reddy, G.S. Manjula and Mohamad Tayeeb Ulla, H. 2017. Pomegranate (Punica granatum L.) based Fermented Nutraceutical Product.Int.J.Curr.Microbiol.App.Sci. 6(12): 2054-2063. doi: https://doi.org/10.20546/ijcmas.2017.612.236