Functional properties of rich sweet vermouth from wild apricot fruits

383-389Wild apricot fruit (Prunus armenica L.) found grown naturally in hilly areas of northern India. The fruit is highly acidic, fibrous but good in TSS (°B) and thus, not utilized commercially. However it is used in the preparation of traditional distilled alcoholic beverage moori which is not only higher in methanol (2268.35 mg/L) but also in microbial pathogens. The present study was conducted to prepare wild apricot sweet vermouth having different alcohol levels (15, 17 and 19%), different sugar levels (8, 10 and 12°B) and spices and herbal extract levels (2.5 and 5.0%). The base wine prepared from wild apricot fruits found to posses better antioxidant activity and total phenols over traditional drink moori. Further, the base wine contained residual sugars, desirable acidity, proper amount of TSS, low volatile acidity and satisfactory amount of total phenols and total esters and hence was found suitable for vermouth preparation. Out of three different alcohol levels used, the highest TSS, ethanol, higher alcohols and total esters were found in 19% alcohol level vermouth whereas, total sugars, titratable acidity and total phenols were recorded in 15% alcohol level wild apricot vermouth. Out of three different sugar level used, vermouth having 12% sugar had the highest TSS, reducing sugars, total sugars and total esters as well as total carotenoids. Further, 5% spices extract had more pronounced effect on TSS, total sugars, titratable acidity, total esters and total phenols than 2.5% spices level. On the basis of functional properties, a product having 8% sugar, 17% alcohol and 5% spices extract was adjudged to be best and recommended for further preparation

Effect of maturation on wild apricot vermouth of different treatments

Wild apricot vermouths (WAV) of different sugar levels (8, 10 and 12 °Brix), different alcohol levels (15, 17 and 19%) and spice levels (2.5 and 5%) were prepared. The product was matured for six months and evaluated for physico-chemical characteristics at 0, 3 and 6 months of maturation. In general, ethyl alcohol content decreased in wild apricot vermouth of all treatments during maturation for six months, in proportion to their initial values. The decrease in TSS was revealed with the advancement of the storage period of six months. A similar trend was observed for total sugars with the advancement of the ageing period. The amount of reducing sugars, however, increased with the prolongation of the maturation period. The total esters content in WAV increased with the advancement of the ageing period, irrespective of their alcohol content. However, the volatile acidity showed a very little increase during ageing but remained non-significant among the different treatments. Total phenols content in WAV decreased by both the ageing period of six months and an increase in alcohol level. A non-significant increase in the titratable acidity with an ageing period was observed in all the WAV having different alcohol levels. The effect of spice extract levels added in the preparation of WAV showed that with the advancement of storage period total esters increased from 246.8 to 272.8 mg/L and 252.8 to 280.6 mg/L for WAV having 2.5 and 5% spices content, respectively. In brief, an overview of the entire results revealed that there was an interactive effect of alcohol level, the sugar level and the spice extract during maturation of wild apricot vermouth. It can be concluded that the maturation of WAV exerted a favourable effect on physico-chemical properties of wild apricot vermouth and is thus, considered desirable

Effect of Addition of Herbal Extract and Maturation on Apple Wine

Abstract Preparation of wine from surplus apple fruits can reduces postharvest losses besides source of income. Apple wine using different sources of sugars i.e. honey, sugar, molasses and jaggary to raise the TSS of must to 24°B was prepared as per routine procedure. To impart medicinal value, spices and herb extract of hops, menth, anola, ginger and garlic @5% each was added to the must. The apparent effect of addition of extract was to delay the fermentation, not to stop it. Physico-chemical characteristics of apple wine before and after 6 months of maturation showed that the addition of extract did not affect the quality of wine adversely. From the sensory quality point of view, extract treated honey based, concentrate based or concentrate + apple juice based wines were superior to the control apple wine in most of the sensory qualities. The highest score was awarded to honey + herbs and spices extract (5%) based wine. Addition of extract increased the aldehyde, esters and total phenols which are expected to contribute the antimicrobial and antioxidant activities of the wine. The changes during maturation were desirable and in general, were the same as found in any wine. During maturation, reducing sugars, total esters, titrable acidity, ethanol and volatile acidity increased significantly while total phenols deseased but there was no effect on TSS and no significant decrease in total sugars and higher alcohols took place

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222-227Black plum or Jamun fruit [Syzygium cuminii (Linn.) Skeels] is relished for its sugar, acid and tannin content and is considered useful for curing diabetes, heart and liver troubles. The fruit has large amounts of anthocyanin and other nutrients of medicinal and therapeutic properties. To prepare jamun wine, the pulp was diluted with water in different proportions (1:0.5, 1:1 and 1:2). The diluted pulp was ameliorated with sugar (24°B), 100 ppm SO2, 0.5% pectinase enzyme and DAHP (0.1%). The must was fermented with pure wine yeast Saccharomyces cerevisiae var. ellipsoideus (5% v/v) at 22±1°C. Jamun must prepared by dilution (1:2) gave better fermentation behaviour than the other two treatments. With the increase in dilution level, ethanol content and total esters increased while total soluble solids, titratable acidity, sugars and anthocyanin content decreased. All the wines were matured for a year and then, evaluated for various physico-chemicals and sensory quality characteristics. TSS of jamun wine of different dilutions ranged from 8.6 to 10°B. Jamun fruit wine of T1 (1:0.5 dilution) had the highest acidity, reducing sugars, total phenols and anthocyanin contents, whereas ethanol content and total esters were found higher in T3 (1:2 dilution). The ethanol content of wines of different treatments ranged from 9.9 to 11.8% (v/v) and the wine prepared from T2 (1:1 dilution) was adjudged the best with respect to sensory qualities. On the basis of physico-chemical and sensory quality characteristics, jamun wine prepared by 1:1 dilution is considered best as table wine and maturation for a year improved the quality of wine considerably

Evaluation of technology for low cost drying of banana slices

176-180Banana for table purpose is among the largest grown fruit in India. Ripe banana contains about 80 % moisture, hence susceptible to post harvest losses. Due to its bulky nature and rapid weight loss, it is very difficult to transport the fruits and long-term storage as such is not possible, thus drying it is one of the options for reducing post harvest losses. Thus, the present study was undertaken to standardize the best pretreatment for drying of bananas with better retention of quality characteristics. The pretreatments used were 0.2 % citric acid dip and blanching. These were then compared with control in which no treatment was given to the banana slices. Sensory analysis was conducted by the panelists for different parameters like colour, taste, texture and overall acceptability. However, colour retention was found better in both the treatments as compared to the control. Effect of drying on different parameters like moisture content, rehydration ratio and starch content were also analyzed. Drying of bananas slices in poly tunnels with these pretreatments has been found cost effective and an easy method to reduce the bulk of the crop and increase its shelf life

Evaluation of technology for low cost drying of banana slices

Banana for table purpose is among the largest grown fruit in India. Ripe banana contains about 80 % moisture, hence susceptible to post harvest losses. Due to its bulky nature and rapid weight loss, it is very difficult to transport the fruits and long-term storage as such is not possible, thus drying it is one of the options for reducing post harvest losses. Thus, the present study was undertaken to standardize the best pretreatment for drying of bananas with better retention of quality characteristics. The pretreatments used were 0.2 % citric acid dip and blanching. These were then compared with control in which no treatment was given to the banana slices. Sensory analysis was conducted by the panelists for different parameters like colour, taste, texture and overall acceptability. However, colour retention was found better in both the treatments as compared to the control. Effect of drying on different parameters like moisture content, rehydration ratio and starch content were also analyzed. Drying of bananas slices in poly tunnels with these pretreatments has been found cost effective and an easy method to reduce the bulk of the crop and increase its shelf life