Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol. 6 2017 2017-06-01 2017-06-01 FERMENTED FRUIT JUICE PRODUCTION USING UNCONVENTIONAL SEASONAL FRUITS THROUGH BATCH FERMENTATION 1305 1308 EN Pranita A D’Souza Pranita A D’Souza Priyanka A.Naik Priyanka A.Naik Shubashree C. Rao Shubashree C. Rao Saujanya Vyas Saujanya Vyas Anusha M. Palan1,Belrin Cornelio Anusha M. Palan1,Belrin Cornelio Vinayaka B.Shet Vinayaka B.Shet C.Vaman Rao C.Vaman Rao The attempt was made in the present work to ferment the juice of unconventional fruits. Jamun (Syzgium cumini L.), pomegranate, Cocoa (Theobroma cacao L.) were chosen for the study. Fruits were collected from local market and farmers. Juice was extracted from the fruits and initial sugar was maintained between 13 to 26 °Brix. Fermentation was carried out using Saccharomyces cerevisiae at room temperature. Fixed acidity estimated in terms of tartaric acid equivalent was determined in the range of 4.2 to 6.9g/L. Radical scavenging activity of the fermented juice was between the range of 1.42 to 1.96 mmol TE/L. Metals such as Cd, Cu, Mn, Ni, Pb and Zn were estimated. Residual sugar was within 3mg/ml. Ethanol concentration was estimated in the range of 5.25 to 10.67% (v/v).
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