Study on the physicochemical microbial and sensory characteristics of alcoholic beverage produced by indigenous method

Sah P. P., . and Ahmed S., . and Alam J., . and Ahmad I., . and Yadav B., . and Zzaman W., . Study on the physicochemical microbial and sensory characteristics of alcoholic beverage produced by indigenous method. pp. 339-344. ISSN 2231-7546

An alcoholic beverage is a drink containing ethyl alcohol produced by distilling ethanol by means of fermenting grain fruit or vegetables which in low doses causes euphoria reduced anxiety and sociability. The purpose of the study was to prepare alcoholic beverage and evaluate its physicochemical microbial and sensory quality. In this study alcoholic beverages were prepared from the mixed fruits using approximately 300 g of each fruits through the indigenous modified method. The prepared four samples in respect of different types of fruits and beaten rice were sample S1 (Grape Apple Banana Pineapple Plum) S2 (Grape Pineapple Orange Apple) S3 (Jackfruit Watermelon Tomato) S4 (Beaten rice). The alcoholic beverage was filtered cooled bottled and stored in refrigerator at 40C and analyzed physicochemical microbial and sensory characteristics of four samples (S1 S2 S3 S4) of the beverage. From the analysis it observed that the beverage produced by indigenous modified method showed optimum level of protein (2.18-3.93) moderate pH (3.5-4.5) alcohol (5.88-12.04) and acidity (0.54-1.08). The results obtained from microbiological analysis showed that the standard plate counts were less than 30 colonies and the fungi were absent in all the four samples. Among four samples the S2 was the best product in respect of microbial nutritional and sensory evaluation.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(45).p...

Abstract

An alcoholic beverage is a drink containing ethyl alcohol produced by distilling ethanol by means of fermenting grain fruit or vegetables which in low doses causes euphoria reduced anxiety and sociability. The purpose of the study was to prepare alcoholic beverage and evaluate its physicochemical microbial and sensory quality. In this study alcoholic beverages were prepared from the mixed fruits using approximately 300 g of each fruits through the indigenous modified method. The prepared four samples in respect of different types of fruits and beaten rice were sample S1 (Grape Apple Banana Pineapple Plum) S2 (Grape Pineapple Orange Apple) S3 (Jackfruit Watermelon Tomato) S4 (Beaten rice). The alcoholic beverage was filtered cooled bottled and stored in refrigerator at 40C and analyzed physicochemical microbial and sensory characteristics of four samples (S1 S2 S3 S4) of the beverage. From the analysis it observed that the beverage produced by indigenous modified method showed optimum level of protein (2.18-3.93) moderate pH (3.5-4.5) alcohol (5.88-12.04) and acidity (0.54-1.08). The results obtained from microbiological analysis showed that the standard plate counts were less than 30 colonies and the fungi were absent in all the four samples. Among four samples the S2 was the best product in respect of microbial nutritional and sensory evaluation.

[error in script]

Item Type:	Article
AGROVOC Term:	Alcoholic beverages
AGROVOC Term:	Fruits
AGROVOC Term:	Traditional technology
AGROVOC Term:	Filtering
AGROVOC Term:	Cooling
AGROVOC Term:	Storage
AGROVOC Term:	Analytical methods
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Sensory evaluation
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24024

Actions (login required)

View Item