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    VIJAY KUMAR, VIJENDRA MISHRA, PRITESH ARUN CHAUDHARI,

ISBN: "978-93-87923-97-3"
SKU: 1859 Category:

Studies on Physico-Chemical and Functional Properties of Fermented Gooseberry Juice.

by: VIJAY KUMAR, VIJENDRA MISHRA, PRITESH ARUN CHAUDHARI,
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    Indian Gooseberry is an important source of nutrients—particularly in vitamin C. Fermentation is an old technique to preserve vital nutrients in a product. In this current study, fermentation process of Indian Gooseberry has been standardized. Different parameters like sugar, alcohol content, pH, titratable acidity and sensory analysis were studied. The study concluded that yeast strains and concentration were highly efficient in utilizing the gooseberry with added sugar to produce a fermented low alcoholic beverage with substantial alcohol content, maintaining the keeping qualities of gooseberry juice, thus reducing wastage, and was highly accepted. The sensory analysis represented that the produced beverage was in the category of standard wines.

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ISBN: "978-93-87923-97-3"
SKU: 1859
Publisher: BlueRose Publishers
Publish Date: 2018
Page Count: 97

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Weight 0.250 kg
Dimensions 21 x 12 x 02 cm

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