Tangy Taste Research Articles

Impact on physico-chemical characteristics of cream cheese analogue using blend of dairy and vegetable fat

Cream cheese analogue is a soft cheese with a slightly sweet and pleasantly tangy taste. It is prepared using the substitutes of dairy fats and proteins partially or completely. Cream cheese analogue ingredients are purchased carefully keeping in mind the required specifications. For the above-mentioned research, different samples of cream cheese (T0, T1, T2 and T3) were manufactured with standardized fat and protein and the moisture was maintained at 50–55% during these trials. All ingredients were added in a large container for mixing and cooking treatment for 1–2 min at 75 °C and homogenized for 5–6 min with the help of a hand mixture until completely homogenous sample was obtained. Samples were then transferred in to another container and allowed them to attain temperature between 20 and 25 °C. After that, samples were incubated with the addition of mesophilic culture until desired pH (4.6–4.7) was achieved. Later samples were heated at 50–55 °C for 2–3 min and then placed in a muslin cloth and left overnight for whey drainage. Physicochemical, microbial analysis were performed while sensory evaluation was performed using different parameters and scales. Sample prepared using 75% dairy cream and 25% cocoa butter substitute fat (T1) showed good results. T1 had better consistency which was considered desirable characteristics of cream cheese. This research proved the cost effective as cream cheese prepared with plant-based fat which made its production possible at industrial level. Cream cheese which was made from dairy fat (75%) and cocoa butter substitute fat (25%) had more springiness, smoothness, gumminess, more pleasant taste, color, flavor and aroma than other samples. This dairy product can be used in future in Pakistan.

Bio-pesticidal, Antimicrobial, and Anti-inflammatory Potentials of n-Hexane Fraction of Zanthoxylum armatum DC and its Chemical Profiling

Zanthoxylum armatum DC, commonly known as toothache tree, is utilized for treating inflamed gums. The plant’s volatile constituent possesses a robust fragrance and contributes to its tangy taste. This study investigates the bioactivities, including bio-pesticidal, antimicrobial, and anti-inflammatory properties as well as the chemical profiling of the n-hexane fraction based on GC-MS analysis. The evaluated activities involve contact toxicity, microplate alamar blue assay, against three different insects, five bacteria, and seven fungi, and oxidative burst assay. The NIST library serves as a standard reference database for constituent identification. Remarkable insecticidal activities comparable to the standard drug permethrin were observed, particularly against Rhyzopertha dominica (100%), Tribolium castaneum (60%), and Sitophilus oryzae (50%). The fraction exhibited significant antifungal activity against Fusarium lini (85%) and notable inhibition against B. subtillis (67.27%) and S. aureus (65.25%). Potent anti-inflammatory effects were noted with an IC50 value of 11.2±1.9 μg/ml, equivalent to standard ibuprofen at various concentrations. GC-MS analysis identified twenty compounds, with major ones including trans-13-octadecenoic acid (36.08%), cis-9 hexadecenoic acid (18.66%), and 2-propenoic acid 3 phenyl methyl ester (11.08%). The diverse bioactivities observed may be attributed to the varied nature of compounds such as polyunsaturated fatty acids and their oxides. This research revealed the potential of Z. armatum as a potential bio-pesticide, anti-inflammatory, and antimicrobial agent.

Organic acid profiles of Australian stingless bee honey samples determined by ion chromatography.

The aliphatic organic acid content in stingless bee honey (n=111) from five Australian stingless bee species (Tetragonula carbonaria, T. hockingsi, T. davenporti, Austroplebeia australis and A. cassiae) was examined, with honey sourced from both rural and urban sources. Analysis of the organic acids as their anions was achieved using ion chromatography with suppressed conductivity detection with quantitation using external standards. Gluconic acid was the predominant organic acid detected in all the stingless bee honeys, followed by acetic and lactic acids, with the latter dependent on the genera. One-way ANOVA and principal component analysis (PCA) confirmed distinctive differences between honeys by genera. Both gluconic acid and malic acid were significantly higher in A. australis honeys compared to T. hockingsi (P < 0.0001) and T. carbonaria (P < 0.0001). Acetic acid was significantly lower in A. australis honeys compared to T. carbonaria (P < 0.01) and T. davenporti (P < 0.01). Lactic acid was significantly higher in Tetragonula honey samples, with honeys of all 3 species of Tetragonula showing statistically significant differences to A. australis honey (P < 0.05). Tetragonula honeys varied in organic acid content according to honey botanical origin. Variation by species and habitat was assessed using chemometrics. This study provides the first extensive data to characterise this food and to help understand the contribution these organic acids make to the characteristic tangy taste and organoleptic properties of stingless bee honeys.

Study of the Physicochemical Characteristics of Different Strawberries Consumed in Morocco

In Morocco, dietary habits are associated with excessive consumption of red meat and fatty foods, as well as foods that are high in sugar such as bread and cakes, while vegetables and fruits are consumed in insufficient quantities. However, fruits and vegetables are of great nutritional importance, as they are rich in vitamins, minerals, fiber, antioxidants, and help prevent several diseases such as diabetes, cardiovascular diseases, and tumors. Strawberries, known for their sweet and tangy taste, are consumed with a variety of products from different origins in Morocco. This present work consists of the study of the organoleptic, physicochemical characteristics, total phenolic, and total flavonoid, Magnesium, Calcium, Chloride, Glucose, Polyphenols, and Flavonoids of nine samples of strawberries cultivated in different regions of Gharb (East of Morocco). The contents of magnesium, calcium, chloride, and fluoride vary from 19.4 to 34 mg/100 g, from 13.5 to 48.1 mg/100 g, from 82 to 1609 mg/100 g, and from 0.03 to 0.04 mg/l, respectively. The amounts of sucrose, glucose ranged from 0.6 to 1.3 g/100g and from 1.35 to 2.45 g/100 g, respectively. The total phenolic contents (TPC) and flavonoid contents (TFC) range from 61 to 151 mg gallic acid equivalents (GAE)/100 g of fresh weight and from 56 to 236 mg Quercetin equivalents (QE) /100 g of fresh weight, respectively. The strawberry sample grown in the Moulay Bousselham region has Ca, Cl, Mg, F, glucose, sucrose, and polyphenols superior to those of the samples cultivated in the regions of Larache and Benslimane. The results of the different samples of strawberries reveal the characteristics of acid nature, rich in polyphenols, flavonoids, minerals, citric acid and low in sugars. The variation of the different physicochemical parameters in strawberries varieties allows to classify strawberry samples according to their nutritional qualities, dietary interest and bring selection criteria for the consumer. These works aim to improve dietary habits by introducing new foods into meals, with the aim of improving the nutritional quality of the population.

Environmentally friendly raw materials for the production of a dietary product

In today’s world one of the important tasks is the problem of providing people with healthy and high-quality food. The aim of the work was to develop a recipe for meat rolls with dietary properties. The tasks that were solved in the creation of the product: minimizing the fat in the product, replacing beet refined sugar with vegetable components that have a sweet taste, enriching the meatloaf with a complex of natural beneficial substances and improving the organoleptic properties of the product. In the course of the research organoleptic and physico-chemical quality indicators of enriched cooked rolls were studied as well as their storability. As a result of the research, products with a tangy taste and aroma, with a reddish color on the surface, elastic consistency, on the cut you can see the inclusions of enriching components were developed. Developed products are more dietary and at the same time allow to enrich the useful nutrients and diversify the diet of consumers.

Lepidium sativum: A potential functional food

Lepidium sativum Linn. (family Cruciferae) is an edible herb that is botanically related to watercress and mustard, having their peppery, tangy taste and odour. Traditionally L. sativum seeds are used to treat wounds, sprains, asthma, bronchitis, cough and is considered useful as abortifacient, aphrodisiac, antibacterial, diuretic, expectorant, gastrointestinal stimulant, gastroprotective, laxative and stomachic. Many of these traditional uses have been scientifically validated using different in vitro and in vivo studies and in this review are compiled in an inclusive manner. Seeds are reported to be rich in carbohydrates, vitamins, amino acids, proteins, triterpenoids, steroids and saponin glycosides possessing different pharmacological activities. Aim of the study: This study is an effort to collate complete scientific literature published till March 2021 in order to generate a succinct summation on the distribution, traditional beneficial potential, chemical constituents, phytochemistry, pharmacology and toxicology of this coveted species of genus Lepidium. Materials and Methods: Exploring assorted scientific databases. Results: The present methodically compiled review article accentuates medicinal and nutritional significance of this highly valued plant by focusing on various aspects of the plant such as the, physicochemical characterisation and pharmacological studies that validates folklore uses. Thus, this annotated script on L. sativum would be a handy tool to explore the future prospective of research on this traditional plant.

Variability in Aromatic Composition of Different Fruit Parts of Pseudospondias microcarpa (A. Rich) Engl from Congo

Pseudospondias microcarpa is a tree belonging to the Anacardiaceae family. It produces a red or blackish blue fruit when ripe. This fruit is highly appreciated by the rural population of the Congo for its sweet smell as well as its sweet and tangy taste. Essential oils from epicarp, hull, kernel, and seed obtained by hydrodistillation were analysed by capillary gas chromatography coupled to mass spectrometry and flame ionization detection. A total of sixty-three compounds were identified as hydrocarbon and oxygenated monoterpenes, hydrocarbon and oxygenated sesquiterpenes, and nonterpenic derivatives. The main compounds depend on the part of the fruit: α-terpineol and borneol for the epicarp (22.9 % and 8.2 %), vaccenic acid and ascorbic acid 2,6-dihexadecanoate for the hull (20.1 % and 29.8 %), caryophyllene oxide and α-humulene for the seed (8.4 % and 6.8 %), α-humulene and β-caryophyllene for the kernel (9.4 % and 6.4 %). The presence of 2,6-dihexadecanoate ascorbic acid may partly justify the tart taste of this fruit.

An In-Vitro Study on the Role of Phosphoric Acid Presence in Carbonated Drink Influencing Proteolysis

Background Phosphoric acid is commonly used in the industry based synthetic beverages to enhance tangy taste in coke drink. The WHO and Food and agriculture organization of the United Nations have not established a recommended concentration for such drinks. Consumption of phosphorus additive containing diets like meat cheese and carbonated drinks causes various adverse health risks and also the chronic use of acidulant increases the risk of acquiring non-communicable diseases NCDs. Objective To determine the effect of phosphoric acid content of carbonated drinks on enzyme mediated proteolysis.Methods An in-vitro study involving the dephosphorylated casein substrate subjected to proteolysis by treating with trypsin in presence of carbonated beverage medium containing phosphoric acid was conducted. The proteolytic activity was determined by comparing with standard proteolysis medium and the resulting peptides were estimated by Lowryrsquos method. Results The inorganic phosphate content of two samples of carbonated coke was 35 mgdL and 27.5 mgdL respectively. The findings of the study have shown significant difference among normal digestive power of trypsin between standard proteolysis medium and under the influence of phosphoric acid containing carbonated coke beverage medium.Conclusion We conclude that this study has provided the information that phosphoric acid containing carbonated drink has an effect on trypsin enzyme activity which facilitates the higher rate of proteolysis.

Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter.

Gwell is a traditional mesophilic fermented milk from the Brittany region of France. The fermentation process is based on a back-slopping method. The starter is made from a portion of the previous Gwell production, so that Gwell is both the starter and final product for consumption. In a participatory research framework involving 13 producers, Gwell was characterized from both the sensory and microbial points of view and was defined by its tangy taste and smooth and dense texture. The microbial community of typical Gwell samples was studied using both culture-dependent and culture-independent approaches. Lactococcus lactis was systematically identified in Gwell, being represented by both subspecies cremoris and lactis biovar diacetylactis which were always associated. Geotrichum candidum was also found in all the samples. The microbial composition was confirmed by 16S and ITS2 metabarcoding analysis. We were able to reconstruct the history of Gwell exchanges between producers, and thus obtained the genealogy of the samples we analyzed. The samples clustered in two groups which were also differentiated by their microbial composition, and notably by the presence or absence of yeasts identified as Kazachstania servazii and Streptococcus species.

Development of naturally carbonated paneer whey fermented beverage blended with pineapple and strawberry juice

PurposeThe present study was carried out to standardize the method for preparation of naturally carbonated fermented paneer whey beverage by incorporating pineapple and strawberry fruit juice and to check their suitability in the beverage by evaluating the organoleptic characteristics and shelf life of product.Design/methodology/approachBeverage was inoculated with yeast culture Clavispora lucitaniae at 0.5 per cent v/v and fermented at 35 ± 1°C for 36 h aerobically. Standardization of total soluble solids (TSS) (16, 15, 14, 13 and 12oBrix) and juice concentration (15, 20, 25 and 30 per cent) of beverage was done on the basis of organoleptic evaluation, and the beverage with TSS 12oB and 30 per cent juice was selected best for further storage study. Two types of beverages were prepared: paneer whey beverage blended with pineapple juice and paneer whey beverage blended with strawberry juice, and were stored at refrigerated (4 ± 1oC) and ambient (25 ± 5oC) conditions. Effect of storage on physico-chemical, microbiological and sensory attributes were studied periodically after every 15 days for 90 days of storage period.FindingsThere was significant decrease in brix:acid ratio (p = 0.0008) from 12.0 to 9.3, total sugar (p = 0.017) from 10.8 to 6.8, ascorbic acid (p = 0.002) from 17.8 to 9.3 mg/100 mL and lactose (p = 0.037) from 3.1 to 0.6 per cent content over 90 days of ambient storage period. Total yeast count increased during the initial stages of fermentation and started declining after 60 days of storage. The alcohol production started after 15 days and reached 0.7 per cent after 90 days for paneer whey beverages blended with strawberry juice. The more variations were found in the physico-chemical and microbiological properties of the beverage at ambient storage than refrigeration storage. Highest score for color, flavor, mouthfeel and overall acceptability was found on third days, which decreased further during the storage. The comparative study of the paneer whey beverage blended with strawberry juice stored at ambient and refrigeration temperature showed that maximum decrease was found for score of appearance/color, flavor, mouthfeel and overall acceptability at ambient temperature as compared to refrigeration temperature. Beverage stored at refrigeration temperature was found more acceptable than the beverage which was stored at ambient temperature irrespective of all types of beverages.Originality/valueThe refrigerated beverage was found more acceptable up to 90 days, whereas beverage stored under ambient conditions was found acceptable up to 60 days. The products so obtained had naturally produced CO2, and little alcohol content added effervescence, sparkle, tangy taste and flavoring characteristics.

High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba (Myrciaria jaboticaba) juice.

Jabuticaba (Myrciaria jaboticaba) is a Brazilian fruit rich in phenolic compounds and much appreciated for its sweet and slightly tangy taste. However, the high perishability of this fruit impairs its economic exploitation, creating an opportunity for the development of innovative products, such as high hydrostatic pressure (HHP) processed juices. We investigated the effect of HHP (200, 350 and 500 MPa for 5, 7.5 and 10 min) on phenolic compounds, antioxidant activity and microbiological quality of jabuticaba juice and the effect of the most effective HHP condition on its sensory acceptance. Pressurization increased total phenolic compound content (up to 38%) and antioxidant activity by FRAP assay (up to 46%), probably by increasing phenolic compound extractability due to tissue damage. Pressurization progressively decreased microbial counts, and colony growth was undetectable at pressures of 350 MPa or 500 MPa. With the exception of aroma, which was 10% lower in pressurized juice at 350 MPa for 7.5 min in relation to unprocessed juice, HHP did not affect sensory acceptance scores. Our results show that HHP was effective in ensuring microbiological quality, increasing bioactive potential and maintaining overall acceptance of jabuticaba juice, reinforcing the potential application of this processing technology in bioactive-rich foods. © 2017 Society of Chemical Industry.

Biotechnological approach for production of fermented debittered blended beverage from Kinnow: Lemon using Clavispora lusitaniae

The biotechnological potential of naringinase producing yeast, Clavispora lusitaniae, has been exploited for the processing of Kinnow and Lemon in the form of low-alcoholic naturally carbonated debittered fermented beverage. The enzyme naringinase is mixture α-L-rhamnosidase and β-D-glucosidase. Naringin is hydrolyzed by α-L-rhamnosidase to rhamnose and prunin then by β-glucosidase to glucose and naringenin. Bitterness of pruning 1/3rd than that of narngin. Thus it is a reliable, controllable, reproducible technology, and especially safeguards the interest of horticulturists during seasonal glut of the fruits. The freshly prepared fermented Kinnow: Lemon beverage had TSS 14°B, pH 3.8, acidity 0.38%, brix acid ratio 36.84, total sugars 12.30%, reducing sugars 2.26%, ascorbic acid 25.60 mg/100 ml, naringin 443.20ppm, alcohol 0.00% (v/v), CO2 0.00 bar and total yeast count 5.63 (Log no.of cells/ml). Physicochemical changes recorded after three months of storage at refrigerated temperature revealed TSS 12.0°B, pH 2.90, acidity 0.64%, brix acid ratio 18.75, total sugars 8.30%, reducing sugars 1.14%, ascorbic acid 21.45 mg/100 ml, naringin 176.4 ppm, alcohol 0.80% (v/v), CO2 1.25 bar and total yeast count 8.71 (Log no.of cells/ml). Naturally produced CO2 by Clavispora lusitaniae during fermentation adds effervescence, sparkle, tangy taste to the beverage in addition to its antimicrobial properties

Development of low alcoholic naturally carbonated fermented debittered beverage from grapefruit (Citrus paradisi)

A pure yeast Clavispora lusitaniae, isolated from whey beverage, phenotypically characterized and molecularly characterized by sequencing of D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region was used to produce low alcoholic naturally carbonated fermented debittered beverage from Grapefruit. C. lusitaniae produces enzyme naringinase. This enzyme is a mixture of ?-L-rhamnosidase and ?-D-glucosidase. The bitter component in citrus fruit, naringin can be hydrolyzed by ?-L-rhamnosidase to rhamnose and prunin then by ?-glucosidase to glucose and naringenin. The freshly prepared fermented Grapefruit beverage had TSS 14 °B, pH 4.7, acidity 0.26%, brix acid ratio 53.85, total sugars 11.6%, reducing sugars 3.34%, ascorbic acid 21.9 mg/100 ml, naringin 643.2 ppm, alcohol 0.00% (v/v), CO2 0.00 bar and total yeast count 5.83 (Log no.of cells/ml). Physico-chemical changes recorded after three months of storage at refrigerated temperature revealed TSS 12.0 °B, pH 4.2, acidity 0.54%, brix acid ratio 22.22, total sugars 8.97%, reducing sugars 1.94%, ascorbic acid 18.45 mg/100 ml, naringin 365.2 ppm, alcohol 0.76 % (v/v), CO2 1.35 bar and total yeast count 8.54 (Log no.of cells/ml). Naturally produced CO2 by C. lusitaniae during fermentation adds effervescence, sparkle, tangy taste to the beverage in addition to its antimicrobial properties. Thus bio-enzymatic debittering by C. lusitaniae may become the new direction of citrus juice processing in the future, due to its economical viability with strong ability to remove the bitter taste from citrus juice beverage.

Effect of subclinical intramammary infection on milk quality in dairy sheep: II. Matured-pressed cheese (Manchego) produced from milk of uninfected and infected glands and from their blends

Manchego is a high-fat, long ripened hard cheese, which is produced by enzymatic coagulation of sheep milk. Manchego produced in the La Mancha region in Spain and has Protected Designation of Origin (PDO) status. The objective of the study was to evaluate the effects of intramammary infection (IMI) in Manchega and Lacaune dairy sheep with various coagulase negative staphylococci bacteria (CNS) on milk coagulation properties and cheese whey syneresis. The effect of the length of milk storage before processing on cheese yield and its quality was also evaluated. The study included 20 Manchega and 16 Lacaune dairy ewes. The half-udder model was applied: each of the selected animals had one gland free of infection, while the contra-lateral gland was infected with various CNS species. Pasteurized milk (10L) from uninfected glands, and 50:50 and 75:25 milk blends from uninfected:CNS-infected glands was used for cheese production. Overall, 23 batches of cheese were made and ripened for 63d. Cheeses were analyzed for organic components, physical and mechanical structure. The taste and sensual qualities of the cheese were evaluated by experts and consumers in two separate panels.Milk yield in the glands infected with CNS was significantly lower than in control glands. The milk of infected glands had higher somatic cell count and poorer coagulation properties in comparison to controls. Cheese made from infected milk had a significant effect on % fat, total fat, fat loss, total protein, protein loss and dry matter in both breeds. However, cheeses made of blends of 25% or 50% milk from infected glands had only minor losses of fat and protein content, which were not associated with noticeable changes in the final weight of the cheese; though, as discussed herein, further research in this line is warrant. The cheeses made of milk stored under refrigerated conditions were clearly perceived as different from the other cheeses because it had more intense attributes related with tangy taste (i.e., bitter, sharp, intense taste, acid) and soft texture (i.e., soft, pasty, not tough).

Non-Alcoholic, Naturally-Carbonated Beverage from Vitis Vinifera Using Saccharomyces Cerevisae Isolated from Cheese Whey

In the present work a pure yeast culture was isolated from cheese whey and identified by 26S rDNA sequencing as Saccharomyces cerevisiae NRRL Y-12632. This yeast was used to produce low alcoholic self carbonated beverage from grape juice, grape: Kinnow juice (2:1) and grape: Pomegranate juice (2:1) under optimized conditions. The physicochemical properties of 3 days fermented grape: Pomegranate beverage (2:1) were pH 3.87, TSS 15°B, CO2 content 0.09 bar, acidity 0.24%, sugar-acid ratio 63.34% and alcohol 0.06% (v/v). The changes in the physicochemical properties recorded were pH 3.08, TSS 14.8°B, CO2 content 0.14 bar, acidity 0.35%, sugar-acid ratio 42.04% and alcohol 0.10% (v/v) after storage for 30 days at 4°C without adding any preservative. Among the four beverages, grape: Pomegranate beverage (2:1) was highly acceptable when compared on 9 point hedonic scale. Naturally produced CO2 was found to give tangy taste to the beverage along with antimicrobial properties. This technology can be a useful processing technology for perishable fruits and vegetables and can also help to overcome their seasonal overabundance.

The Sensory Properties of Fermented Turkey Sausages: Effects of Processing Methodologies and Starter Culture

In this research, the effects of utilizing different commercial starter culture mixes (S1 and S2) and processing methodologies (traditional and heat process) on the color and sensory properties of fermented turkey sausages were examined. For this purpose, C, S1 and S2 groups were subdivided into two groups, just following the fermentation stage. Traditionally manufactured groups were named as C-T, S1-T and S2-T; while heat-processed groups were named as C-H, S1-H and S2-H. S1-T had lower pH value than C-T and S2-T groups (P < 0.05). Fermented sausage groups manufactured with starter culture mixes in both manufacturing methodologies had lower water activity values in comparison with control groups (P < 0.05). While utilizing starter culture mix had no effect on L* and b* values (P > 0.05), S1-T had the highest red color intensity among the traditional style fermented turkey sausages (P < 0.05). S1 groups of both manufacturing methodologies generally had higher overall acceptance scores. Practical Applications The results of water activity and sensory analyses showed that utilizing commercial starter culture mix, especially the mix containing Lactobacillus sake, Staphylococcus carnosus and S. xylosus II, improved the sensory characteristics of fermented turkey sausages. Thus, the tangy taste is characteristic for fermented sausages; this starter culture mix could be used to improve the sensory characteristics of fermented turkey sausages.

Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage

Four pure yeast isolates from feta cheese whey beverage were phenotypically characterised and D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region were sequenced. These isolates were identified as Clavispora lusitaniae (84), Candida sp. YS12A (86), Clavispora lusitaniae (B82), and Candida hyderabadensis (S82). The fermentation potentials of all yeast isolates were determined in plum, amla, lemon, guava, kinnow, and pineapple, and Clavispora lusitaniae (84) was reported as the best yeast for carrying out fermentation with CO&lt;sub&gt;2&lt;/sub&gt; levels of 1.5 bar. Using Clavispora lusitaniae, a reliable, controllable, simple, and reproducible technology from astringent fruits has been developed for the production of non-alcoholic naturally carbonated beverage with improved tangy taste, appearance, aroma, extended shelf life, and retention of all the nutrients. This yeast on inoculation @ 0.5% in astringent in amla juice (13%), TSS adjusted to 16.0&amp;deg;B, and fermentetion at 20 &amp;plusmn; 5&amp;deg;C for 36 h produces a new non-alcoholic naturally carbonated beverage. The physicochemical parameters of freshly prepared beverage juice 13%, pH 3.0, TSS 16.0&amp;deg;B, acidity 0.38%, Brix acid ratio 42.10, ascorbic acid 120.0 mg/100 ml. The physicochemical parameters did not change significantly during storage. The volatile components like propanol, butanol, acetaldehyde, methanol, ethyl acetate, and isopropanol were found to be absent while the percentage of ethanol was 1.16% after three months of storage. Shelf life of the beverage is three months under refrigerated conditions (4&amp;deg;C). &amp;nbsp;