DEVELOPMENT OF FERMENTED BEVERAGE FROM AONLA (Emblica officinalis Gaertn.) BLENDS
| dc.contributor.advisor | K. N., SREENIVAS | |
| dc.contributor.author | M., CHIRAG REDDY | |
| dc.contributor.other | H. C., KRISHNA | |
| dc.contributor.other | I. N., DOREYAPPA GOWDA | |
| dc.contributor.other | USHA, RAVINDRA | |
| dc.contributor.other | K. B., MUNISHAMANNA | |
| dc.date.accessioned | 2021-09-20T10:10:10Z | |
| dc.date.available | 2021-09-20T10:10:10Z | |
| dc.date.issued | 2015-06 | |
| dc.description.abstract | Aonla being a rich source of phyto nutrient is many times called as miracle fruit because of its proven medicinal properties. The fruit’s despite having antioxidant and phytochemical properties are underutilized because of its limited cultivation and seasonal availability. Effective utilization of medicinally important crops like aonla becomes an imminent necessity to attain nutritional security of the society. Processing is a way forward in developing various value added products from aonla. Fermentation is one such technology with promising results, which give raise a novel product with high consumer appeal. Keeping in view of the above facts the present study was undertaken where CRD with 7 treatments and 5 replications was carried out. Blended beverage was prepared by using different fruit combination of aonla, sapota, pineapple and grapes, where the TSS (14°B) was maintained by using raisin syrup. Fermentation was carried out for 72 hours. Later, the fermentate was transferred to pre sterilized bottles and pasteurized and then left for ageing. Among all the parameters alcohol per cent and titratable acidity increased and the TSS, pH, ascorbic acid, sugars, total phenol and total antioxidant content decreased during storage time.Treatment T7(Grated aonla (50 %) with Grape must (50 %)) was found to be best as suggested by sensory panel when compared to other treatment with respect to TSS (8.70°B), pH (4.29), sugars, acidity (0.65), antioxidant (307.63mg AAE/100g) and alcohol content (3.29 per cent) followed by Treatment T5, Grated Aonla (50 %) with Pineapple Pulp (50 %). | en_US |
| dc.identifier.other | UHS13PGM405 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810175962 | |
| dc.keywords | Horticulture, Post Harvest Technology, Fermentation, Beverage, Aonla, Phyto Nutrient, Antioxidant, Phytochemical, Sterilized, Titratable Acidity, Ascorbic Acid, Sensory, T173. | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 103p. (Due to pdf. conversion there is a difference in pages in printed & soft copy) | en_US |
| dc.publisher | University of Horticultural Sciences, Bagalkot. (College of Horticulture, Bengaluru). | en_US |
| dc.sub | Post Harvest Technology | en_US |
| dc.theme | DEVELOPMENT OF FERMENTED BEVERAGE FROM AONLA (Emblica officinalis Gaertn.) BLENDS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DEVELOPMENT OF FERMENTED BEVERAGE FROM AONLA (Emblica officinalis Gaertn.) BLENDS | en_US |
| dc.type | Thesis | en_US |