High value fermented nutraceutical product from pomegranate aril and rind blends

Environment Conservation Journal

R.M. Chirag¹  G.S. Manjula¹  M Karan,²  K.N. Sreenivas²  Mohamad TayeebUlla, H.² 

[1] Department of Post-Harvest Technology, College of Horticulture, GKVK Post, UHS Campus, Bengaluru, Karnataka, India. ;Department of Post-Harvest Technology, College of Horticulture, GKVK Post, UHS Campus, Bengaluru, Karnataka, India;

关键词: Pomegranate;    Fermented beverage;    Reducing sugars;    Total sugars;    Total phenols;    Total antioxidants;   

DOI  :  10.36953/ECJ.2019.20303

来源: DOAJ

【 摘 要 】

Nutraceutical enriched blended beverages were prepared by using different fruit combination of pomegranate, jamun, kokum and pomegranate rind powder, where the TSS (14 °B) was maintained by using raisin syrup. Fermentation was carried out for 72 hours using Saccharomyces cerevisiae var. ellipsoideus (MTCC 552) and left for ageing. Among different blending, combination Pomegranate aril (50%) + Pomegranate rind powder (1%) + Jamun pulp (20%) + Kokum (5%) recorded 28.80 mg 100-1 ascorbic acid, 4.4 % reducing sugars, 7.59 % total sugars, 414.72 mg GAE 100 ml-1 phenolic content, 255.78 mg GAE 100 ml-1 antioxidant content, 5.24 mg 100 ml-1 anthocyanin content, 3.80 % alcohol and rated superior by sensory panel.

【 授权许可】

Unknown