Microbiological preparation of non-alcoholic naturally carbonated blended beverage from guava and lemon

dc.contributor.authorDavneet Kaur
dc.date.accessioned2017-04-12T07:15:47Z
dc.date.available2017-04-12T07:15:47Z
dc.date.issued2010
dc.description.abstractA reliable, controllable and reproducible technology for preparation of non-alcoholic naturally carbonated fermented beverage from guava var. Allahabad Safeda, Lucknow-49, Punjab Pink and its blends with lemon var. Baramasi, Citrus latifolia after fermentation with yeast Clavispora lusitaniae under optimized fermentation conditions has been developed. The specific growth rate (h-1) and generation time (h) of yeast in guava and guava-lemon beverage (1:1) were 0.39, 1.77 and 0.35, 1.93 respectively. On the basis of physicochemical, microbiological and sensory evaluation the guava varieties Allahabad Safeda with 15 per cent juice, pH 3.9, TSS 11.7°B, acidity 0.53%, ascorbic acid 13.5 mg/100ml, alcohol (%v/v) 0.89, CO2 1.53 bar and total plate count 33x109 cfu/ml and Punjab Pink 15 per cent juice, pH 4.0, TSS 12.7°B, acidity 0.49%, ascorbic acid 9.7 mg/100ml, alcohol (%v/v) 0.81, CO2 1.56 bar and total plate count 98x108 cfu/ml, ranked highest for appearance (7.4), aroma (7.4), body (7.38), astringency (7.3) and overall acceptability (7.25) during storage period of 90 days under refrigerated conditions (40C). The best blend Punjab Pink-Citrus latifolia (1:1) 12.5 per cent juice, pH 2.7, TSS 12.14°B, acidity 0.51%, ascorbic acid 6.2 mg/100ml, alcohol (%v/v) 0.92, CO2 1.50 bar and total plate count 27x109 cfu/ml with shelf life of 90 days under refrigerated conditions (40C) was rated as liked very much. The optimized temperature and potassium metabisulphite concentration to inhibit the starter yeast culture was standardized as 55oC and 700ppm, respectively, organoleptically heat treated beverage was superior than potassium metabisulphite treated beverage.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810007178
dc.keywordsNon-alcoholic naturally carbonated, Clavispora lusitaniae, fermentation, guava, lemon, organoleptic evaluation, blended, sensory attributes, shelf-lifeen_US
dc.language.isoenen_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.subMicrobiologyen_US
dc.subjectnullen_US
dc.themeChemistryen_US
dc.these.typeM.Scen_US
dc.titleMicrobiological preparation of non-alcoholic naturally carbonated blended beverage from guava and lemonen_US
dc.typeThesisen_US
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