STANDARDIZATION OF FERMENTATION CONDITIONS FOR THE PREPARATION OF DEBITTERED LOW ALCOHOLIC NATURALLY CARBONATED BEVERAGE FROM KINNOW
| dc.contributor.advisor | Param Pal, Sahota | |
| dc.contributor.author | Sakshi Sharma | |
| dc.date.accessioned | 2017-06-20T09:19:17Z | |
| dc.date.available | 2017-06-20T09:19:17Z | |
| dc.date.issued | 2012 | |
| dc.description.abstract | exhibited mutagenesis with naringin yielded colony morphology variants characterized by raised, rough-surfaced colony of irregular outline in marked contrast to the flat, shiny, circular colonies of the parental strain. Naringin induced mutant has been isolated and examined by phase contrast microscopy. The pleomorphic form of Clavispora lusitaniae, developed in response to nutritional inducer naringin over a wide temperature 10-60°C and pH 2-8, assimilated fructose, maltose, dextrose, trehalose and sucrose. An inducible enzyme, naringinase showed maximum activity (0.56 IU/ml) with 0.1% naringin. Technology for the preparation of low-alcoholic naturally carbonated debittered beverage from kinnow with yeast under optimized fermentation conditions has been developed. Microbiological,physicochemical, mineral and sensory evaluation of kinnow beverage with 40 per cent juice revealed pH 3.4, TSS 12.6°B, acidity 0.54%, ascorbic acid 6.72 mg/100ml, reducing sugar 1.38%, total sugars 10.10%, limonin 3.3 ppm, naringin 161.9 ppm, total carotene 0.50 mg%, potassium 672.27 mg/kg, calcium 70.64 mg/kg, magnesium 61.89 mg/kg, sodium 19.24 mg/kg, iron 0.73 mg/kg, alcohol 0.86 (%v/v), CO2 1.36 bar and total plate count 3.3x108cfu/ml, ranked highest for taste (7.9), aroma (8.5), colour (7.8), astringency (8.25) and overall acceptability (7.8) during storage period of 3 months under refrigerated conditions (40C).The percentage decreased in limonin and naringin on storage was 54 and 64.8 percent respectively, much below the threshold level.The major elements (K, Mg, Na, Ca, Fe) were retained in kinnow beverage during storage for period of 3 months,while ascorbic acid content decreased significantly. Carbon dioxide developed in the beverage acts as supercritical solvent, having antimicrobial property, imparts tangy taste, effervescence, and has masking effect on bitterness. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810022103 | |
| dc.keywords | Keywords: Low-alcoholic naturally carbonated, Clavispora lusitaniae, debittered, fermentation, kinnow, organoleptic evaluation, sensory attributes, shelf-life | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | PAU Ludhiana | en_US |
| dc.sub | Microbiology | en_US |
| dc.subject | null | en_US |
| dc.theme | FERMENTATION | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | STANDARDIZATION OF FERMENTATION CONDITIONS FOR THE PREPARATION OF DEBITTERED LOW ALCOHOLIC NATURALLY CARBONATED BEVERAGE FROM KINNOW | en_US |
| dc.type | Thesis | en_US |