We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
NON-ALCOHOLIC, NATURALLY-CARBONATED BEVERAGE FROM DAUCUS CAROTA USING SACCHAROMYCES CEREVISAE ISOLATE.
- Authors
Arora, Sanju; Chilana, Heena; Khajuria, Robinka; Kaur, Loveleen
- Abstract
A pure yeast isolate from cheese whey was identified and characterized as Saccharomyces cerevisae strain NRRL Y-12632 by morphological, biochemical and 26 S rRNA sequencing. This strain was used to produce non alcoholic naturally carbonated beverage from pure carrot (Daucus carota) juice and blended carrot-lemon juice (2:1), carrot-mint juice (2:1) and carrot-ginger juice (2:1). The juices were subjected to fermentation for 72 hrs. The physicochemical properties of 72 hrs fermented carrot:lemon beverage (2:1) were pH 3.15, TSS 12°B, CO2 content 0.16 bar, acidity 0.41%, sugar-acid ratio 29.29% and alcohol 0.07% (v/v). The change in physicochemical properties was monitored after 15 and 30 days of refrigeration without adding any preservative. The changes in the physicochemical properties recorded for carrot-lemon beverage were pH 2.34, TSS 11°B, CO2 content 0.21 bar, acidity 0.53%, sugar-acid ratio 20.75% and alcohol 0.14% (v/v) after storage for 30 days at 4°C without adding any preservative. Among the four beverages, carrot-lemon beverage (2:1) was highly acceptable when compared on 9 point hedonic scale. This technology can be a useful processing technology for perishable fruits and vegetables and can also help to overcome their seasonal overabundance.
- Subjects
CARROT research; CARBONATED beverages; SACCHAROMYCES cerevisiae; WHEY processing; YEAST fungi biotechnology
- Publication
Carpathian Journal of Food Science & Technology, 2015, Vol 7, Issue 2, p63
- ISSN
2066-6845
- Publication type
Article