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 |
Four different yeast strains viz., Saccharomyces cereviceae-1, Saccharomyces cereviceae-2, Saccharomyces boulardii, isolate SYG were evaluated for the fermentation of guava juice (cv. Allahabad safeda) for nutrient enrichment. Guava juice blended with honey and fermentation by different yeasts studied for bio enrichment of guava juice. The results revealed that the guava juice blended with honey as prebiotic and fermented by probiotics of yeast Saccharomyces boulardii showed enriched nutritional contents with respect to TSS (7.700 Brix ), pH (3.04), acidity (1.26 %), alcohol (3.40 %), and yeast counts (10.02 cfu x 107/ml) organolyptic score (17.25) when compared to other treatments. The results concluded that the combined fermentation of guava juice blended with 4 per cent honey could be bio enriched product from guava juice and it will be new product in the food industry.
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