Process development for preparation of red wine from burans (Rhododendron arboreum) using yeast
| dc.contributor.advisor | Khan Chand | |
| dc.contributor.author | Thapliyal, Utpreksha | |
| dc.date.accessioned | 2019-08-30T10:25:28Z | |
| dc.date.available | 2019-08-30T10:25:28Z | |
| dc.date.issued | 2019-08 | |
| dc.description.abstract | The present study entitled “Process Development for Preparation of Red Wine from Burans (Rhododendron arboreum) using Yeast” was conducted in Department of Post Harvest Process and Food Engineering, College of Technology, G.B.P.U.A.T., Pantnagar, Uttarakhand during 2017-19. The flowers of Burans bloom in the month of March- April. They contain 13.72% fibre, 5.59% protein, 16.64 to 27.29/100mg calcium, 5.62 to 6.25 mg/100g iron besides being good source of phytochemicals such as quercetin, rutin, p-coumaric acid, tannins, sterols and reducing sugars. These phytochemicals show anti-inflammatory, antioxidant, anti-diabetic and anti-microbial properties and is reported to inhibit the growth of cancer cells. Despite having medicinal properties, huge amount of these flowers get unutilized and wasted every year. In order to minimize the waste and increase the shelf life of burans, wine was prepared from it. The research was therefore undertake for the preparation of burans wine. The experiments were conducted to the study the effect of fermentation conditions on the quality of wine. The independent variables selected were temperature (26°C, 30°C and 34°C), Total soluble solid (24°B, 26°B and 28°B) and pH (4.0, 4.5 and 5.0). The alcohol by volume (%), titratable acidity (%), total phenolic content (mg GAE/L), total flavonoid content (mg QE/L), antioxidant activity (%), reducing sugar (%) and sensory were analysed. The data from all the 17 experiments were analysed using Design Expert 10.0.1 and the response functions were developed using multiple regression analysis. The optimum values of the variables for maximum desirability of the prepared burans wine were 34°C temperature, 26.90°B and 4.0 pH. The optimum values of responses were 12.4 % alcohol by volume, 0.83% titratable acidity, 84.17 mg GAE/ L total phenolic content, 3021.3 mg QE/L total flavonoid content, 70.3 % antioxidant activity and 6.3 for sensory. Significant (p<0.05) effect of the process parameters were found in all responses of the burans wine. On validation of the model for responses of burans wine, it was found that the developed model was accurate as the predication error was only in the range of 0.0076 to 11.88%. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810125109 | |
| dc.keywords | food processing, food preparation, red wine, Rhododendron arboreum, yeasts | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 153 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Rhododendron arboreum | en_US |
| dc.sub | Food Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Food Processing | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | Process development for preparation of red wine from burans (Rhododendron arboreum) using yeast | en_US |
| dc.type | Thesis | en_US |