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FERMENTATION OF BLENDED KOKUM (Garcinia indica cv. Choisy) JUICE FOR VALUE ADDITION

KrishiKosh

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Title FERMENTATION OF BLENDED KOKUM (Garcinia indica cv. Choisy) JUICE FOR VALUE ADDITION
 
Creator LATHA, B
 
Contributor MUNISHAMANNA, K B
 
Description Kokum (Garinia indica cv.Choicy) is an important spice fruit which finds
application in preparation of many value added products. Four different
yeast strains viz. Saccharomyces cereviceae MTCC 6008, MTCC 4780,
UCD 522 and isolate KSc and lactic acid bacteria viz. Streptococcus
thermophilus ,Lactobacillus brevis, Lactobacillus plantarum and isolate
KLAB were evaluated for the efficiency of kokum juice. The results
revealed that the kokum juice fermented by yeast strain UCD 522
recorded lowest total soluble solids (7.00B), total sugar (6.65%) highest
titrable acidity (1.46%), vitamin C (3.50mg/100ml), alcohol (6.65%) and
fermentation efficiency (93.39%)compared to other yeast strains.
Similarly, among LAB strains, the strain L plantarum MTCC 6161
showed higher values with respect to titrable acidity (1.60%), vitamin C
(0.42mg/100ml), least total sugar (10.17%)The results clearly indicated
that the yeast strain UCD 522 and LAB strain MTCC 6161 found to be
more efficient in fermentation of kokum juice. Fermentation of blended
kokum juice by yeast and lactic acid bacteria was studied for the value
addition. The results revealed that the kokum juice blended with 5 per
cent honey and 20 per cent sweet potato fermented by yeast and lactic
acid bacteria recorded lowest total sugar (4.05%) and TSS (70B), titrable
acidity (1.22%), vitamin C (290.0mg/100ml), alcohol (7.75%) and
organoleptic score (13.50/20.0) when compared to other treatments. The
results concluded that the microbial processing of kokum fruits in to
alcoholic/non alcoholic fermented beverages can minimize the extent of
post harvest losses in kokum fruits during glut season.
 
Date 2016-11-30T08:55:27Z
2016-11-30T08:55:27Z
2012-07-02
 
Type Thesis
 
Identifier TH-10268
http://krishikosh.egranth.ac.in/handle/1/88280
 
Language en
 
Format application/pdf
 
Publisher University of Agricultural Sciences GKVK, Bangalore