K. N., SREENIVASM., KARANI. N., DOREYAPPA GOWDAJOSHI, NEENAK. B., MUNISHAMANNA2021-08-122021-08-122015-06UHS13PGM404https://krishikosh.egranth.ac.in/handle/1/5810171813Pomegranate (Punica granatum L.) belongs to the family Punicaceae. It has been extensively used as a source of traditional remedy for thousands of years. The rind of the fruit and bark of the tree are used as traditional remedy against diarrhea, dysentery and intestinal parasites. Fermentation is a technology with promising results, which gives rise to a novel product with high consumer appeal, keeping in view of the above facts the present study was undertaken at Department of Postharvest Technology, College of Horticulture, Bengaluru. Nutraceutical enriched blended beverages was prepared by using different combination of pomegranate, jamun, kokum and pomegranate rind powder, where TSS (14°B) was maintained by using raisin syrup and fermentation was carried out for 72 hours. Later, the fermentate was transferred to pre sterilized bottles and pasteurized and stored for ageing. Among all the parameters alcohol per cent and titratable acidity was increased and the TSS, pH, ascorbic acid, sugars, total phenol and total antioxidant content were decreased during storage period. Treatment T3 {Pomegranate aril (50%) + Pomegranate rind powder (1%) + Jamun pulp (20%) + Kokum (5%)} was found significantly best as compared to other treatments with all the quality parameter like pH (4.14) ascorbic acid (28.80 mg 100ml-1), TSS (8.10 °B), reducing sugars (4.40 %), total sugars (7.59 %), non-reducing sugars (3.19 %), phenols (277.91 mg GAE 100ml-1), antioxidants (245.03 mg AAE 100ml-1), anthocyanin (5.11 mg 100ml-1), alcohol (3.80 %) and titrable acidity (0.70 %) level and it was highly accepted by the sensory panel.EnglishThesis