National Academy of Agricultural Sciences (NAAS)
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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 |
This study was undertaken to develop the fermented pomegranate beverage using probiotic lactic acid bacteria and to study the storage stability and biochemical properties of fermented pomegranate beverage. Pomegranate juice alone and blended with different proportion of kokum juice was inoculated with a 24 hr old lactic acid bacteria culture and incubated at 37°C for 72 hr. Bio-chemical changes in pH, TSS, acidity, antioxidant activity, total phenol content and lactic acid bacterial survival at cold storage (4ºC) conditions were analyzed. The results indicated that the fermented pomegranate juice with and without kokum juice fermented by lactic acid bacteria reduced the pH and enhanced the acidity, antioxidant activity, total phenol content. Lactic acid bacterial population reduced during storage period in the fermented beverages. Overall acceptability by Organoleptic / Sensory evaluation of fermented pomegranate beverage with respect to nine point hedonic scale showed that fermented beverage with 15% blend of kokum juice showed highest scores than un-inoculated pomegranate juice (7.55 out of 10).
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