Formulation and Quality Assessment of Herbal Functional Fermented Beverage from Rose (Rosa spp.) and Kalmegh (Andrographis paniculata)
Titus Dalang K. Momin *
ATMA, Directorate of Agriculture (R&T), Shillong, Meghalaya, India.
Silchina K. Momin
Faculty of Life Science, AbedaInamdar Sr. College, Pune University, India.
Larimon Shylla
College of Veterinary Science, Khanapara, Assam Agricultural University, India.
Ibadondor Jones Syiemlieh
Department of Horticulture, NEHU Tura Campus, Meghalaya, India.
Arvind Kumar Chaurasiya
Department of Horticulture, NEHU Tura Campus, Meghalaya, India.
Annusa B. Marak
RCTPM, Sangsanggre West Garo Hills, Meghalaya, India.
Nillo Yedi
Department of Horticulture, RGU, Doimukh Papumpare, Arunachal Pradesh, India.
Tara Man Rai
Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, Bihar, 848125, India.
Priyadarshani P. Mohapatra
MTTC & VTC, College of Community Science, CAU-I, Meghalaya, India.
*Author to whom correspondence should be addressed.
Abstract
Fermented beverages have high expression in the market for beverages and many health benefits obtained from them. Commercially, fermented beverages are produced by the fermentation yeast which involves the conversion of sugar into alcohol and carbon dioxide. Under this study, “Studies on fermented beverages and storage behavior of rose petal and kalmegh” was made with the objectives of getting a high quality of nutrients. The physical and biochemical parameters of fresh beverage were determined. The total soluble solids of Rose petal and Kalmegh obtained were 4.25 oBrix and 5.06 oBrix. The fermented beverages of 12 treatments and 3 replication with different combination of Rose petal and Kalmegh: T1 (100g Rose), T2 (100g kalmegh), T3 (95g rose +5g kalmegh), T4 (90g Rose + 5g kalmegh), T5 (85g Rose + 5g kalmegh), T6 (80g Rose + 5g kalmegh), T7 (75g Rose + 5g kalmegh), T8 (95g Rose + 10 g kalmegh), T9 (90g Rose + 10g kalmegh), T10 (85g Rose + 10g Kalmegh), T11 (80g Rose + 10g kalmegh) and T12 (75g Rose + 10g kalmegh) . The 12 treatments combination were analysed for the Alcohol content, TSS, TS, RS, NRS, Titrable acidity, PH, Anthocyanin, Ascorbic acid, and Phenol both in freshly and aged fermented beverage (6 months of storage). The result obtained showed that content of alcohol varied between (1.79% - 2.12%), TSS (5.80 oBrix-5.87oBrix), TS (2.47%-3.39%), RS (1.51%-2.51%), NRS (1.05%-1.24%), Titrable acidity (1.11%-1.28%), PH (3.97- 4.07) , Anthocyanin (0.29mg/100ml – 0.44mg/100ml), Ascorbic acid (8.28mg/100ml -8.72mg/100ml), Phenol (98.03mg/100ml – 111.49mg/100ml) in the freshly fermented beverages while after 6 month of storage the content of alcohol varied between (4.49% - 4.80%), TSS (4.07 oBrix-4.67oBrix), TS (1.59%-2.68%), RS (1.32%-1.83%), NRS (0.46%-0.80%), Titrable acidity (0.90%-0.98%), PH (4.16- 4.37) , Anthocyanin (0.29mg/100ml – 0.31mg/100ml), Ascorbic acid (7.02mg/100ml -8.16mg/100ml), Phenol (31.70mg/100ml – 34.15mg/100ml)
Based on the organoleptic score of the treatments, T6 scored the best with the value of 4.21 which were more acceptable by the panel list followed by T1 and T10 with 3.88 and 3.50 respectively.
Keywords: Dried rose petal, Kalmegh powder, alcohol, yeast