Article Sidebar

Submitted
April 3, 2019
Published
December 27, 2019
Download
PDF
Statistic
Read Counter : 144 Download : 108

Downloads

Download data is not yet available.

Main Article Content

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) and left for ageing. Among different blending, combination Pomegranate aril (50%) + Pomegranate rind powder (1%) + Jamun pulp (20%) + Kokum (5%) recorded 28.80 mg 100-1 ascorbic acid, 4.4 % reducing sugars, 7.59 % total sugars, 414.72 mg GAE 100 ml-1 phenolic content, 255.78 mg GAE 100 ml-1 antioxidant content, 5.24 mg 100 ml-1 anthocyanin content, 3.80 % alcohol and rated superior by sensory panel.

Keywords

Pomegranate Fermented beverage Reducing sugars Total sugars Total phenols Total antioxidants Sensory evaluation

Article Details

License

Copyright (c) 2019 (C) ASEA

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite
Karan, M., Sreenivas, . K., Manjula, . G., Chirag, . R., & Ulla, H., . M. T. . (2019). High value fermented nutraceutical product from pomegranate aril and rind blends. Environment Conservation Journal, 20(3), 19–27. https://doi.org/10.36953/ECJ.2019.20303
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
Crossref
Scopus
Google Scholar
Europe PMC

References

  1. Adsule, R.N., Kotecha, P.M. and Kadam, S.S. 1992. Preparation of wine from pomegranate. Beverage and Food World, 19(4): 113-114.
  2. Attri, B.L., Lal, B.B., Joshi, V.K. 1998. Physico-chemical characteristics, sensory quality and storage behavior of sand pear juice blended with temperate fruit juices/ pulps. Indian Food Packer, 52 (6): 36-38.
  3. Augustin, A. 1987. Fermented product of cashew apple, Cashew bulletin, 24(7): 12-17.
  4. Bardiya, M.C., Kundu, B.S. and Tauro, P. 1974. Studies of fruit wine-I. Guava wine. Haryana Journal of Horticulture Sciences, 3: 140-146.
  5. Bravo, A.F. and Inigo, L.B. 1989. Biochemical and technological aspects of the biological ageing of Extremadura white wine. Acta Alimentaria, 204: 43-46.
  6. Brock, V.D., Ludikhuyze, L., Weemaes, C., Van, L.A. and Hendrickx, M. 1998. Kinetics for isobaric isothermal degradation of L-Ascorbic acid. Journal of Agricultural and Food Chemistry, 46(5): 2001-2006.
  7. Chikkasubbanna, V., Chadha, K.L. and Ethiraj, S. 1990. Influence of maturity of Thomson Seedless grapes on the wine composition and quality. Indian Journal of Horticulture, 47: 12-17.
  8. Kalra, S.K. and Tandon, D.K. 1984. Guava nectar from sulphited pulp and their blend with mango nectar. Indian Food Packer, 38: 74–77.
  9. Kapoor, S. and Ranote, P.S. 2015. Antioxidant potentials and quality of blended pear-jamun (Syzygium cumini L.) Juice. International Research Journal of Biological Sciences, 4(4): 30-37.
  10. Kerni, P.N. and Shant, P.S. 1984. Commercial Kashmir apples quality cider. Indian Food Packer, 38: 78-82.
  11. Kotecha, P.M., Adsule, R.N. and Kadam, S.S. 1995. Processing of custard apple: Preparation of ready-to-serve beverage and wine. Indian Food Packer. 49 (4): 5- 11.
  12. La-Rue, James H. 1980. Growing Pomegranates in California". California Agri. and Natural Resources, Retrieved 2007- 10-25.
  13. Matapathi, S.S. 2002. Screening of wine yeasts and pomegranate (Punica granatum L.) cultivars for wine production. M. Sc. (Agri.) Thesis, University of Agricultural Sciences, Dharwad, Karnataka.
  14. Olasupo, N.A. and Obayori, O.S. 2003. Utilization of palm wine (Elaeis guinensis) for the improved production of Nigerian indigenous alcoholic drink Ogogoro. Journal of Food Processing and Preservation, 27: 365-372.
  15. Patil, D.S. 1994. Studies on preparation of wine from commercially grown varieties of grape (Vitis vinifera L.). M. Sc. (Agri.) Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, District Ahmednagar, Maharashtra.
  16. Rommel, A., Heatherbell, D.A. and Wroslad, R.E. 1990. Red raspberry juice and wine. Effect of processing and storage on anthocyanin pigment, colour and appearance. Journal of Food Science, 55: 1011.
  17. Sahu, C., Choudhary, P.L., Patel, S. and Sahu, R. 2006. Physico-chemical and sensory characteristics of whey based mango herbal (lemongrass) beverage. Indian Food Packer. 60(6): 127-132.
  18. Sapna, V., Vasundhara. M. and Annapurna. M.L. 2002. Fermented beverages from spices- a nutraceutical drink. Journal of Spices and Aromatic Crops, 11: 106-111.
  19. Subba Rao, M.S. 1985.Scope for development of alcoholic beverage from cashew apple, Acta horticulturae, 108: 159-163.
  20. Zeisel, S.H. 1999. Regulation of “Nutraceuticals”. Science. 285: 185-186.