J. Dairying, Foods & H.S., 31 (2) : 121-125, 2012 AGRICULTURAL RESEARCH COMMUNICATION CENTRE www.ar.arccjour ccjournals.com / indianjournals.com nals.com EFFECT OF ADDITION OF SACCHAROMYCES CES CEREVISIAE ON MICROBIOLOGICAL, OGICAL, CHEMICAL AND SENSORY QUALITY OF FRUIT JUICES Poonam Khanna *, Y.S..S. Dhaliwal and Rekha Kaushik M.M.Institute of Hotel Management, M.M.University, Mullana, Ambala-133 001, India Received: 25-05-2011 Accepted: 16-11-2011 ABSTRACT An effort t was made to prepar epare e fruit drinks from mango,, peach and kiwi added with strains of Saccharomyces cerevisiae. The prepared fruit drinks were evaluated for their chemical and sensory characteristics. The moisture soluble solids, Brix acid ratio,, ph, reducing sugars, non reducing sugars and total sugars decreased. eased. The mean score e of color,, flavor,, taste and consistency were observed highest in mango juices (7.78, 7.60, 7.30 and 7.30) followed by apple juice ((7.23, 6.87, 6.87 and 7.00), peach juice (6.93, 6.47, 5.90 and 6.57) and kiwi juice (6.57, 6.27, 6.47, and 6.50) respectively on 9.0 point had once scale. The overall acceptability of fruit juices improved with the addition of Saccharomyces cerevisiae. The fruit drinks were also evaluated for their shelf life at weekly interval upto 28 days and it had been observed that the yeast count decreased with increase in time of incubation. Key words: Saccharomyces cerevisiae, Fruit drink, Sensory, Scores. INTRODUCTION Fruit juices have become important in recent years due to the overall increase in natural fruit juice consumption as an alternative to the traditional caffeine-containing beverages such as coffee, tea or carbonated soft drink (Wilson et al, 1982; Jagtiani, J et al 1988). Fruits contain sugar that can be used by yeast during the fermentation process. The initial sugar concentrations, fermentation temperatures, SO2 concentrations and specific yeast strains are key factors in determining successful fermentative processes of fruit wine (Amerine and Kunkee, 1968; Valero et al 2005). The use of Saccharomyces cerevisiae yeast starters has been extensively applied in the industrial and homemade beverages. There are many fermented drinks made from fruits in Africa, Asia and Latin America, like bananas, grapes and other fruit. Grape wine is the most economically important fruit juice alcohol (Battcock and Ali,1998). *Corresponding author s e-mail : poonamkhanna05@gmail.com Fruit juices are becoming an important part of the modern diet because they offer good taste and high digestibility. Juices make available in their natural concentrations or in processed forms. Juices make fat-free, nutrientdense beverages rich in vitamins, minerals and naturally occurring phyto nutrients that contribute to good health. In this investigation an attempt was made to prepare fruit drinks from apple, mango, peach and kiwi with an inoculation of Saccharomyces cerevisiae (NCDC-189) and to evaluate the overall chemical, sensory and microbiological quality of fruit juices. MATERIALS AND METHODS The peach and kiwi fruits were procured from Department Of Horticulture, CSK Himachal Pradesh Krishi Vishwavidyalaya, Palampur. Apples and mangoes were procured from the local market. The microbial Italian strains of Saccharomyces cerevisiae (NCDC- 189) were procured from the National
122 J. DAIRYING, FOODS & H.S. Collection of Dairy Cultures (NCDC), of the Chemical and sensory evaluation : The National Dairy Research Institute, Karnal. prepared fruit juices were evaluated for Preparation of fruit juices : The procured chemical constituent s viz. moisture, ph, apple, mango, peach and kiwi were washed and titrable acidity, ascorbic acid, TSS, Brix acid then graded according to size. The juice from ratio and sugars (Ranganna, 1986). The apple was extracted with help of hydraulic minerals in the fruit juices were also determined press, whereas the juice and pulp of other fruits (Piper, 1966). The juices were also evaluated were extracted by peeling the skin in case of for their organoleptic acceptability quality by mango and peach. The mango, peach and kiwi a panel of judges. pulps were diluted as 1:2, 1:3, and 1:2 respectively with water. The T.S.S of prepared Microbiological Evaluation : The juices was kept between 13.5 to 17.5 0 Brix as incubated fruit drinks were evaluated for per the evaluation done for threshold levels by viability of Saccharomyces cerevisiae in the the judges. samples on 0, 7, 14, 21 and 28 days. From each fruit drink 0.1ml sample was inoculated and spread plated on the plates containing potato dextrose agar. These plates were incubated at 27 0 C for 24 hours. (Table 1) Fruits Washing and Sorting Grading Apple Mango Peach Kiwi Extracting juice Extracting pulp (Pulp:Water=3:1) Bottling Heating Bottling Processing Processing (Pasteurization at (Pasteurization at 80±50 0 C 80±50 0 C for 30 min) for 30 minutes) Cooling Control Inoculating Inoculating (1% Saccharomyces (1% Saccharomyces cerevisiae) cerevisiae and incubating at 27 0 C for 24 hours) FIG. 1. Steps involved in the preparation of probiotic fruit drinks The prepared RTS juices were inoculated with 1% culture of Saccharomyces cerevisiae containing 10 6 cells per ml. The juices were freshly inoculated and incubated at 27 0 C for 24 hours. The steps involved in the preparation of fruit drinks are shown in Figure 1. RESULTS AND DISCUSSION A decrease in moisture content of fruit juice was observed with fermentation. The soluble solids, Brix acid ratio, ph, reducing sugars, non reducing sugars and the total sugars decreased. This might be due to the breakdown of sugars by Saccharomyces cerevisiae. The percent acidity of prepared fruit drinks increased as a result of addition of Saccharomyces cerevisiae. Garg et al while studying mango vinegar observed acidity raised to 5.3% as a result of fermentation. The ph of prepared drink decreased as a result of addition of Saccharomyces cerevisiae. Badrie et al (1998) observed decline in ph and increase in titrable acidity when flavored milk was fermented with Lactobacillus bulgaricus. The TABLE 1. Survival pattern of Saccharomyces cerevasiae (cfu/ml) in the fruit juice. Days Apple Mango Peach Kiwi 0 101*10 6 102*10 5 104*10 5 105*10 5 (6.004) (6.009) (6.017) (6.021) 7 296*10 4 201*10 4 147*10 4 280*10 4 (5.471) (5.301) (5.168) (5.447) 14 270*10 3 158*10 3 156*10 3 275*10 3 (4.431) (4.199) (4.193) (4.739) 21 150*10 2 135*10 2 125*10 2 198*10 2 (2.176) (2.130) (2.097) (2.297) 28 180*10 1 101*10 1 103*10 1 190*10 1 (0.255) (0.004) (0.004) (0.279) Values in parentheses are log number of cells.
Vol. 31, No. 2, 2012 123 TABLE 2. Chemical constituents of Apple juice inoculated with Saccharomyces cerevisiae as the organism. Control Freshly Inoculated (Pd 0.05) Moisture (%) 84.76 84.27 83.85 0.41 TSS ( 0 Brix) 14.82 14.13 12.59 0.69 Acidity (% as malic acid) 1.33 1.53 4.12 0.73 Brix acid ratio 11.18 9.26 3.06 0.21 Ascorbic Acid (mg/100 gm) 1.15 1.12 2.16 0.42 Ph 6.06 5.36 5.06 0.09 Reducing sugars (%) 18.02 16.32 13.89 1.49 Non reducing sugars (%) 6.01 6.29 4.95 1.04 Total sugars (%) 17.71 16.73 13.64 1.60 Calcium (mg/100gm) 8.40 8.18 7.94 0.02 Potassium (mg/100gm) 60.61 58.42 57.20 1.84 Magnesium (mg/100gm) 6.11 5.88 5.64 0.24 Iron (mg/100gm) 0.59 0.57 0.56 NS Zinc (mg/100gm) 0.05 0.04 0.05 NS * Incubated at 27 0 C for 24 hours TABLE 3. Chemical constituents of Mango juice inoculated with Saccharomyces cerevisiae as the organism. Moisture (%) 81.46 80.29 80.51 NS TSS ( 0 Brix) 16.82 15.71 15.65 0.84 Acidity (% as malic acid) 2.31 2.29 3.62 0.47 Brix acid ratio 7.17 7.12 4.21 1.13 Ascorbic Acid (mg/100 gm) 11.76 11.50 12.36 0.59 Ph 6.66 6.21 6.00 0.34 Reducing sugars (%) 17.46 14.52 10.45 0.84 Non reducing sugars (%) 3.28 3.07 2.91 0.14 Total sugars (%) 20.98 17.58 13.35 0.96 Calcium (mg/100gm) 33.45 32.39 31.85 NS Potassium (mg/100gm) 153.08 147.53 145.43 NS Magnesium (mg/100gm) 200.58 192.55 190.64 NS Iron (mg/100gm) 0.18 0.17 0.14 0.02 Zinc (mg/100gm) 0.19 0.18 0.18 NS * Incubated at 27 0 C for 24 hours data pertaining to mineral constituents showed that supplementation of fruit juices with Saccharomyces cerevisiae did not brought out major significant changes in the mineral content. The values of potassium, magnesium, and calcium of apple juice varied from 57.20 to 60.61, 5.64 to 6.11, and 7.94 to 8.40mg per 100 gms respectively. The non significant results were obtained for potassium and calcium in mango, peach and kiwi. The fruit drinks prepared were supplemented with 1.0% Saccharomyces cerevisiae and the results pertaining to survival pattern of fruit juices are presented in Table 1. The results revealed that the yeast count decreased with increase in time of incubation. The findings of Sarara et al (1985) and Efiuvwevwere and Ezeama (1996) support the results of present investigation. In freshly incubated apple, mango, peach and kiwi juice
124 J. DAIRYING, FOODS & H.S. TABLE 4. Chemical constituents of Peach juice inoculated with Saccharomyces cerevisiae as the organism. Moisture (%) 87.28 85.71 85.66 0.98 TSS ( 0 Brix) 13.79 13.62 13.16 0.35 Acidity (% as malic acid) 1.02 1.79 2.63 0.13 Brix acid ratio 13.56 7.61 5.01 1.07 Ascorbic Acid (mg/100 gm) 9.90 8.63 9.93 0.03 ph 6.71 5.98 5.66 0.65 Reducing sugars (%) 13.13 12.50 12.52 0.33 Non reducing sugars (%) 4.93 4.12 4.02 0.49 Total sugars (%) 18.06 16.62 16.22 0.40 Calcium (mg/100gm) 15.55 14.51 14.51 NS Potassium (mg/100gm) 451.54 453.11 451.71 NS Magnesium (mg/100gm) 21.71 19.76 19.66 1.08 Iron (mg/100gm) 2.27 2.14 2.08 NS Zinc (mg/100gm) 0.02 0.02 0.02 NS * Incubated at 27 0 C for 24 hours. TABLE 5. Chemical constituents of Kiwi juice inoculated with Saccharomyces cerevisiae as the organism. Moisture (%) 76.98 77.03 76.33 0.31 TSS ( 0 Brix) 17.12 16.99 16.65 0.35 Acidity (% as malic acid) 2.52 2.79 3.55 0.46 Brix acid ratio 6.89 6.10 4.74 0.74 Ascorbic Acid (mg/100 gm) 75.01 75.46 75.94 0.92 Ph 5.80 5.75 5.35 0.24 Reducing sugars (%) 6.59 6.13 4.48 0.27 Non reducing sugars (%) 2.54 2.26 2.84 0.43 Total sugars (%) 9.26 8.53 7.47 0.27 Calcium (mg/100gm) 0.03 0.03 0.03 NS Potassium (mg/100gm) 3.63 5.13 3.55 NS Magnesium (mg/100gm) 0.05 0.04 0.06 NS Iron (mg/100gm) 0.04 0.03 0.04 NS Zinc (mg/100gm) 0.19 0.18 0.18 NS * Incubated at 27 0 C for 24 hours. the survival counts were 6.004, 6.009, 6.017 and 6.021cfu/ml which decreased to 0.255, 0.004, 0.013 and 0.279 cfu/ml after 28 days of storage respectively. Table 6 depicts the sensory evaluation scores of fruit juices. The mean score of color, flavor, taste and consistency were observed highest in mango juices. The overall acceptability of fruit juices improved with the addition of Saccharomyces cerevisiae. CONCLUSION It can be concluded that the addition of Saccharomyces cerevisiae in fruit juices improves the nutritional quality of the product but the number of the cells decreased with the increase in time of storage. Therefore, it can be concluded that better quality health drinks can be prepared using this microbial strain. However, further research investigations are required to test the effect of microbial strain on overall immunity.
Vol. 31, No. 2, 2012 125 TABLE 6. Sensory scores of fruit juices (Apple, Mango, Peach, and Kiwi). Treatments Colour Flavor Taste Consistency Overall (9.0) (9.0) (9.0) (9.0) acceptability (9.0) Apple Juice Control 7.20 7.10 6.40 6.90 6.90 Freshly inoculated 7.40 6.90 7.00 7.20 7.13 Inoculated &Incubated 7.10 6.60 7.20 7.00 6.98 Mean 7.23 6.87 6.87 7.00 7.00 Mango Juice Control 7.70 7.40 7.50 7.50 7.53 Freshly inoculated 7.80 7.60 7.30 7.50 7.55 Inoculated &Incubated 7.80 7.80 7.10 6.90 7.40 Mean 7.78 7.60 7.30 7.30 7.49 Peach Juice Control 6.71 6.50 6.30 6.80 6.58 Freshly inoculated 7.40 6.70 6.20 6.80 6.78 Inoculated &Incubated 6.70 6.20 5.20 6.10 6.05 Mean 6.93 6.47 5.90 6.57 6.47 Kiwi Juice Control 6.45 6.50 6.40 6.60 6.48 Freshly inoculated 6.65 6.20 6.90 6.40 6.54 Inoculated &Incubated 6.60 6.10 6.10 6.50 6.33 Mean 6.57 6.27 6.47 6.50 6.45 CD(P<0.05) Between Juices 0.55 0.64 0.55 0.65 0.60 Between treatments NS NS NS NS NS REFERENCES Amerine MA and Kunkee RE.1968.Microbiology of winemaking. Ann Rev Microbiol 22: 323 358. Badrie, N, Gangaprasad, Wickham, L.D. and Dohawa, A.1998. Production of pineapple flavored fermented milk to suit Caribbean taste. J. Food Sc. and Tech. 35(6): 515-517. Battcock, M and Ali, SA.1998.Fermented frutis and vegetables a global perspective. FAO Agricultural Services Bulletin No. 134. http://www.fao.org/docrep/x0560e/x0560e00.htm#con Efiuvwevwere, J.O.B.and Ezeama,F.C. 1996. Influence of fermentation time and an indigenous tenderizer (Kanwa) on the microbial profile, chemical attributes and shelf life of rice mass (a Nigerian fermented product). J. Sci. Food and Agri. 7:442-448. Garg, N Tandors, D.K. and Kalra, S.K.1995. Production of mango vinegar by immobilized cells of acetobacter aceti. J. Food Sc. and Tech. 32(3): 216-218. Henderson, L., Gregory, J., and Swan, G., 2002. The National Diet and Nutrition Survey: Adults Aged 19 to 64 Years. London: HMSO. Jagtiani J, Chang, HT, Sakai WS.1988. Guava. In: Tropical Fruit Processing, Academic Press, New York. Piper, C.S. 1966. Soil and plant analysis. HansPublishers, Bombay, India.pp 223-227. Rangana1986. Handbook of analysis and quality control for fruit and vegetables products. Tata Mcgraw Hill Publishing Company Limited, Delhi. Sarasa, M.S.Ingle, A.O. And Nath, N. 1985. Microbiological examination of certain new idli batters during fermentation. J. Food Sc. and Tech. 25(3): 212-220. Valero E, Schuller D, Cambon B, Casal M, Dequin (2005) Dissemination and survival of commercial wine yeast in the vineyard: a large-scale, three-years study. FEMS Yeast Research 5: 959 969. Wilson CW, Shaw PE, Campbell CW.1982. Determination of organic acids and sugars in guava (Psidium guajava L.) cultivars by high-performance liquid chromatography. J Sci Food Agric 33: 777 780.