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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2023 - IJCMAS--ICV 2023: 95.56 For more details click here
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Original Research Articles                      Volume : 12, Issue:6, June, 2023

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2023.12(6): 226-236
DOI: https://doi.org/10.20546/ijcmas.2023.1206.027


Standardization of Ginger Blended Cider in Molvom Cultivar Pineapple (Ananas comosus)
Shedevikho Kuotsu, Annjoe V. Joseph, Vijay Bahadur, Samir E. Topno and Anita Kerketta
Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj- 211007, Uttar Pradesh, India
*Corresponding author
Abstract:

The study was conducted in Completely Randomized Design (CRD) with 8 treatments with three replication each. The treatments were T1 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 2.5ml Ginger extract, T2 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 5ml Ginger extract, T3 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 7.5ml Ginger extract, T4 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 10ml Ginger extract, T5 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 12.5ml Ginger extract, T6 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 15ml Ginger extract, T7 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 17.5ml Ginger extract, T8 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 20ml Ginger extract. Total soluble solids, pH and Specific Gravity decreased while the alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the above treatments, it is concluded that treatment T8 was found superior in respect of the parameters like Total Soluble Solids, Alcohol content, Specific gravity. In terms of Acidity, pH the best was found in treatment T7. In terms of Colour and Appearance the best was found to be treatment T7. And in terms of Taste, Aroma and Overall acceptability was found best in T8.Since pineapple fruit is rich in sugars, minerals, and polyphenols, hence production of wine or cider may serve as a viable method to preserve the nutritional and antioxidant properties of the fruit. The production of wine or cider from this fruit can also help increase wine and cider variety and reduce post-harvest losses. This study showed that acceptable cider can be produced from pineapple and extract of ginger using yeast especially Saccharomyces cerevisiae.


Keywords: Cider, delicious taste, nutrition, delicate stimulation, beverages

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How to cite this article:

Shedevikho Kuotsu, Annjoe V. Joseph, Vijay Bahadur, Samir E. Topno and Anita Kerketta. 2023. Standardization of Ginger Blended Cider in Molvom Cultivar Pineapple (Ananas comosus).Int.J.Curr.Microbiol.App.Sci. 12(6): 226-236. doi: https://doi.org/10.20546/ijcmas.2023.1206.027
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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