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. 2023 Feb 17;60(5):1505–1512. doi: 10.1007/s13197-023-05691-6

Effect of blended fermented beverages from blood fruit and aonla with two types of organic sweetener

Rapunga Flory Hingba 1,✉, Arvind Kumar Chaurasiya 1
PMCID: PMC10076488  PMID: 37033305

Abstract

Fermented beverages from blood fruit (Haematocarpus validus Bakh.f.exForman) and aonla (Emblica officinalis Gaertn.) were prepared to find out the interactive effect between blending of different proportion of blood fruit and aonla along with two types of organic sugar (palm and cane sugar) to add the diversity to the drinks, preserve the nutrition, antioxidative and functional properties of the fruits and reduced the post harvest losses. The beverages have the following proximate compositions viz. a significantly highest TSS (8.36 °Brix), total sugar (2.29%), reducing sugar (1.92%), alcohol (9.02%) were recorded treatment combinations T3S1 (Blood fruit 90% + aonla 10% +palm sugar 20%). T2 (100% aonla) recorded highest β-carotene (172.95 IU), titratable acidity (0.61%) and ascorbic acid (61.95 mg/100ml) while highest anthocyanin (12.98 mg/100 ml) were recorded in T1 (100% blood fruit). Similarly, the sensory evaluation shows that most of treatments (T1S1, T3S1, T3S2, and T4S2) were accepted by the panellists. Considering the findings of investigation and highest net monitory returns (5.84 B: C ratio) obtained, it can be conclude that blending of blood fruit and aonla at different proportion with different types of sugar has a good prospect for commercialization.

Keywords: Blood fruit, Aonla, Fermented beverages

Introduction

Fermentation is a metabolic process in which carbohydrates are broken down into ethanol, organic acids and carbon dioxide in absence of oxygen. The process continues until either all the sugar is used up or the yeast can no longer tolerate the alcoholic percentage of the beverage (Dickinson 2013). It is undoubtedly one of the oldest and most economic food preservation methods and increase the quality and safety of foods (Jeyaram et al. 2009). Fermented fruit beverages have been known to humankind from time immemorial and have become an integral part of human diet since then. As it is a fruit-based fermented and undistilled product, there is less reduction of nutrients from the original fruit juice as compared to distilled wine.

Blood fruit (Haematocarpus validus Bakh.f.exForman) and Aonla (Emblica officinalis Gaertn.) are among the lesser known, underutilized fruit plant possessing immense nutritive and medicinal value. Blood fruit is an excellent source of carbohydrate (6.99%), iron (0.57 g/100 g of fruit) and β-carotene (9.0 µg) and anthocyanins (8.76 mg/g) with Pelargonidin and Cyanidin as dominant (Singh et al. 2014, Bohra et al. 2020). The pulp of the fruit along with peel contribute to about 58.72% of the fruit weight, single seed constituted to 41.28% indicating its potential in processing industry (Sangma 2017). Aonla fruit is highly nutritive and is a rich source of vitamin and its content of ascorbic acid is next to only that of Barbados cherry and highly valued for medicine in India. Blood fruit and aonla are widely available during the peak season in Garo Hills of Meghalaya. Due to less pulp with thick peel and skin blood fruit are not usually prefer for table fruits purpose even though they are nutritious. Similarly in the case of aonla presence of high acidity and astringent taste direct consumption of aonla is less preferred by the consumers. So, to overcome these problems and to reduce post harvest losses, blood fruit and aonla can be used for production of fermented beverages. To reduce the loss of phytochemicals such as ascorbic acid, polyphenols, antioxidants etc. during Thermal processing, an alternative method of processing like fermentation is preferred. Recent studies has shown that moderate consumption (1–2 glasses a day) of fermented beverages has become an integral part of nutrition worldwide and associated with many health perquisite, such as reduced risk of cardio vascular, hypertension, gastrointestinal infections, anti-inflammatory effect, diabetes, atherosclerosis, hyperlipidemia, and cancer (Rosenzweig et al. 2017; Chiva-Blanch et al. 2012).

Blending of two or more fruit juices and their beverages is an art to add diversity to the drinks with high quality in respect of sensory and nutritional aspects to suit the requirement. Though, there are several studies on production of fermented beverages from fruits like star fruit (Adiyamanet al. 2019), mango (Reddy and Reddy 2005), guava (Kocher and Pooja 2011), the production of fermented beverages by blending blood fruit and aonla in different proportion using different types of sugar (palm and cane jaggery) are not available in literature. Jaggeries sugar are consider as healthy (more nutritious) than refined sugar as it is digested slowly and release energy slowly but in the case of refined sugar they are readily absorbed in the blood and released fast energy, therefore making it unfit to consume for diabetic patient (Shrivastav et al. 2016). Thus, the present study was done to evaluate the effect of blending blood fruit and aonla with different combinations by using two different sources of organic sugar (palm and cane sugar) for production and quality analysis of wine to attract the consumers in terms of their health benefits, reduce the consumption of health deteriorating drinks and to avoid the seasonal glut of fruits in the market.

Materials and methods

The experiment was conducted during 2018–2020 in the Department of Horticulture Laboratory, North Eastern Hill University, Tura Campus, Tura, Meghalaya.

Selection of fruits

The freshly ripened blood fruits and aonla were collected from Chitoktak, Tura, West Garo Hills, Meghalaya (N25′31.615′, E090′13.572, 14,013/443m) for utilizing in fermented beverages with the different combination and evaluate the qualitative characters.Local genotypes of blood fruit and aonla were used in this studies.

Preparation of mother culture yeast

Preparation of starter was performed by using specialized yeast medium in sterilized Erlenmeyer flask and wine yeast (Lalvin K1-V1116 Saccharomyces cerevisiae INRA- Montpellier) was transferred into the suitable medium, incubated for 4 days at room temperature. The inoculam size was used as 0.5% for all the treatments combination.

Preparation and fermentation of must

Fully ripened and undamaged fruits were collected and washed under running water to remove the adhering dust and other impurities from the surface. Blood fruit were given four vertical scissors cut while aonla were first blanched to soften and pulp through pulping machine. The pulp so obtained was used for preparation of fermented beverages. The pulp and water proportion were calculated according to the treatments combination. Aonla pulp was diluted with distilled water in 1:1(w/w) proportion while blood fruit was diluted in 1:2 (w/w). TSS (20%) and pH (3.5) were adjusted by adding of two sweetener (palm and cane sugar) 20% and citric acid (0.15%) respectively. The bamboo container were also collected from Chitoktak, Tura,Meghalaya with the capacity of 7 L /container. Bamboo containers were sterilized through automatic equitron autoclave at 121 °C for 30 min and used as fermenting container. 0.5% of inoculums of cultured yeast (Saccharomyces cerevisiae) was added in the bamboo container containing final must and covered with airtight polythene and left for fermentation at room temperature. After completion of fermentation, samples were siphoned off with muslin clothes and clear filtered fermented beverages were kept in a bottle. Flow chart of the method has been given in Fig. 1.

Fig. 1.

Fig. 1

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Technological flow-sheet for fermentation process

The process of fermentation was monitored to the extent of bubbling while the process was completed when no more bubbles were coming out. Similarly, the quality parameters were analyzed by standard methods like TSS (°Brix) by Hand Refractometer, sugars (%) by Lane and Eynon (1923), titratable acidity (%) by AOAC (2005), ascorbic acid (mg/ 100ml), β-carotene (IU), the total monomeric anthocyanin (mg/100 ml) as describe by Ranganna (2004). Alcohol (%) by automatic digital Alcoholometer Alex 500.

Sensory evaluation The sensory evaluation was carried out to determine the overall acceptability on a 5-point hedonic scale by a panel of 15 judges (adult male and female) as described by Amerine et al. (1965). The benefit: cost ratio was calculated after estimation the cost involved including the operational as well as 10% overhead charges incurred during fermentation of blended fermented beverages.

Statistical analysis The experiment was laid out with eleven treatments and three replications, with two types of sugar (palm and cane sugar) using two factors Factorial completely randomized design as suggested by Gomez and Gomez (1984). The critical difference (CD) value at 1% level of probability was used for comparing the treatments and to find out the significant difference in between them. Treatment details are given in Table 1.

Table 1.

Standardization of fermented beverages from blood fruit and aonla

Treatment Proportion of fruit juices for making of fermented beverages (%)
T1 Blood fruit (100)
T2 Aonla (100)
T3 Blood fruit  + aonla (90+10)
T4 Blood fruit  + aonla (80+20)
T5 Blood fruit  + aonla (70+30)
T6 Blood fruit  + aonla (60+40)
T7 Blood fruit  + aonla (50+50)
T8 Blood fruit  + aonla(40+60)
T9 Blood fruit  + aonla(30+70)
T10 Blood fruit  + aonla(20+80)
T11 Blood fruit  + aonla(10+90)
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Results and discussion

The data pertaining from Table 2 and showed the titratable acidity ranged in between 0.32 and 0.61% among the treatments. Regarding the sugar levels, the highest titratable acidity mean was recorded in S1 (0.48%) by using palm sugar .With regards to the blending proportion of blood fruit and aonla was observed maximum in T2 (100% aonla) 0.61% while lowest (0.32%) in T3 ( 90% blood fruit: 10% aonla). As per the interaction, treatment T2S1 recorded highest (0.65%) and lowest (0.32%) in T3S3. Higher acidity in wine was probably due to accumulation of organic acids such as lactic and ascorbic acids (Adams and Nicolaides 1997; Liu 2003). The range of acidity (0.32–0.61%) obtained in present study somewhat agreed with values reported by Suresh et al. (2015 ) for aonla wine (0.69–0.58%), Dahal and Das (2015) reported higher values for titratable acidity (0.82%) in jamun wine, Sibounnavong et al. (2010) for star gooseberry and carambola wine (0.40–1.49%). The acidity percentage increases as the concentration of aonla pulp increases in the treatment combination; this is due to higher acidity content in aonla fruits than blood fruits. The pH ranged in between 3.59 and 4.11 is presented in Table 2. between the two types of sugar, palm sugar fermented beverages recorded lower pH (3.72). With regards to blending proportion T1 (100% blood fruit) recorded the highest pH value (4.11) while lowest pH (3.59) in T2 (100% aonla). In fermented beverages (wine) making acidity and pH plays an important role in determining the quality of the wine by regulating fermentation, improving the balance and overall characteristic traits and minimizes the influence of spoilage by bacteria Berry (2000).

Table 2.

Effect of blending proportion and sugar types on pH, titratable acidity and ascorbic acid content of blood fruit and aonla fermented beverages

pH Titratable acidity (%) Ascorbic acid (mg/100ml)
Treatments S1 S2 Mean S1 S2 Mean S1 S2 Mean
T1 3.96 4.16 4.06 0.36 0.34 0.35 9.64 6.58 8.11
T 2 3.51 3.68 3.59 0.65 0.56 0.61 70.41 51.99 61.20
T 3 3.91 3.97 3.94 0.33 0.31 0.32 7.65 6.18 6.91
T 4 3.85 4.01 3.93 0.36 0.35 0.36 7.22 5.64 6.43
T 5 3.84 3.94 3.89 0.42 0.38 0.40 6.64 7.27 6.95
T 6 3.77 3.90 3.83 0.41 0.43 0.42 5.56 5.02 5.29
T 7 3.73 3.87 3.80 0.46 0.35 0.41 7.53 7.31 7.42
T 8 3.65 3.80 3.73 0.51 0.45 0.48 15.43 13.49 14.46
T 9 3.60 3.85 3.72 0.52 0.46 0.49 18.34 16.48 17.41
T 10 3.55 3.71 3.63 0.59 0.51 0.55 23.47 21.50 22.49
T 11 3.57 3.69 3.63 0.64 0.54 0.59 26.69 23.88 25.28
Mean 3.72 3.87 0.48 0.43 18.05 15.03
T S TxS T S TxS T S TxS
SED 0.02 0.01 0.35 0.01 0.01 0.02 0.53 0.23 0.75
CD(0.01%) 0.07 0.03 NS 0.03 0.01 0.05 1.43 0.61 2.10
CV (%) 1.11 4.43 7.50
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The bold numbers represent coefficient of variation

T Blending proportion of blood fruit and aonla, S sugar type, S1 palm sugar, S2 cane sugar

The freshly fermented beverages using palm sugar content slightly higher ascorbic acid (18.05 mg / 100 ml) as compared to cane sugar (15.03 mg/100ml) fermented beverages, as the chemical component of cane sugar partially reduced the ascorbic acid content by accelerating Maillard reaction during wine processing (Adiyaman et al. 2019). The highest ascorbic acid was recorded in T2S1 (70.41 mg/100ml) which was significantly superior then other treatment combination (p ≤ 0.01). Similar work was conducted by Akubor (2017) where he reported lesser ascorbic acid in pineapple wine (43.74 mg/100 ml), Sarkar and Singhal 2018 reported higher abscorbic acid (193.54 mg/100ml) in Emblica officinalis and Phyllanthus niruri wine. The content of ascorbic acid in the fermented beverages increases as the concentration of aonla in the beverages increases; this is due to known fact that aonla content high amount of ascorbic acid in the fresh fruits as compared to blood fruit.

TSS which is mainly constituted by sugar is converted to alcohol by the action of yeast for their growth and development. In pooled mean of the 2 years data maximum TSS were found in fermented beverages by using palm sugar (7.48 °Brix). The higher TSS content while using palm sugar might be due to its chemical constituent, as TSS contents other nutrient also other than sugar. Palm sugar consist higher reducing sugar (12.45%), protein (1.14%) etc. than Cane jaggery Deotale et al., 2019, Rao et al., 2008, Rao and Singh 2021.

The TSS ranged in between 6.45 °Brix and 8.07 °Brix (Table 3). Regarding the interaction effect between the blending fermented beverage and level of sugar, it was observed maximum in T3S1 (8.36 °brix) with the significantly different between the treatments (p ≤ 0.01) and minimum in T2S2(6.44°brix). While, T3 (8.07 °brix) i.e. 90% blood fruit + 10% aonla recorded the highest TSS whereas the lowest in T2 (6.45°brix) i.e. 100% aonla. However, it was observed that treatment having more proportion of blood fruit have more TSS irrespective of sources of sugars used, it might be due to lesser microbial activities and more antioxidant content. The range of TSS (6.45–8.07 °brix ) obtained somewhat agreed with values reported by Patel et al. (2021) 6.5–13.8 °brix in mango wine, higher then nora bagori and amlakhi wine (4.60) as reported by Das et al. 2017.

Table 3.

Effect of blending proportion and sugar types on TSS (°Brix), total sugar (%), reducing sugar (%) content blood fruit and aonla fermented beverages

TSS(°Brix ) Total sugar (%) Reducing sugar (%)
Treatments S1 S2 Mean S1 S2 Mean S1 S2 Mean
T1 7.99 7.71 7.85 2.12 2.07 2.10 1.81 1.69 1.75
T2 6.46 6.44 6.45 1.78 1.72 1.75 1.62 1.53 1.58
T3 8.36 7.78 8.07 2.29 2.12 2.21 1.92 1.89 1.91
T4 7.88 7.24 7.56 2.20 2.01 2.10 1.74 1.80 1.77
T5 7.38 7.06 7.22 2.07 2.04 2.05 1.75 1.68 1.71
T6 7.68 7.19 7.43 2.01 1.98 2.00 1.68 1.74 1.71
T7 7.61 6.99 7.30 1.95 1.84 1.90 1.76 1.60 1.68
T8 7.51 6.61 7.06 1.98 1.96 1.97 1.76 1.74 1.75
T9 7.19 6.51 6.85 1.94 1.98 1.96 1.75 1.68 1.71
T10 7.11 6.74 6.93 1.82 1.93 1.87 1.70 1.71 1.70
T11 7.14 6.56 6.85 1.82 1.77 1.80 1.70 1.57 1.64
Mean 7.48 6.98 2.00 1.95 1.75 1.69
T S TxS T S TxS T S TxS
SED 0.05 0.02 0.07 0.03 0.01 0.04 0.05 0.02 0.07
CD(0.01%) 0.13 0.06 0.19 0.07 0.03 0.11 0.13 0.56 NS
CV (%) 1.19 2.43 4.93
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T Blending proportion of blood fruit and aonla, S sugar type, S1 palm sugar, S2 cane sugar

The maximum total sugar (2.21%) and reducing sugars (1.91%) were recorded in T3 (90% blood fruit + 10% aonla) as value shown in Table 3. Fermented beverages using palm sugar as source of carbohydrate were having more amount of total sugar (2.00%) and reducing sugar (1.75%) as compared to fermented beverage with cane sugar. Regarding the interaction effect treatment T3S1 had maximum total sugar (2.29%) and reducing sugar (1.92%) which was significantly superior (p ≤ 0.01) over rest of the treatments while lowest total sugars (1.75%) and reducing sugar (1.58%) was observed in treatment combination T2S2. This might be due to complete hydroxylation of sugars by the yeast at the end of fermentation period. The range of total sugar (1.75–2.21%) obtained in present study agreed with values reported by Panda et al. (2014) in bael fruit wine(2.03 g/100ml).The range of reducing sugar obtained agreed with values reported by Kumar et al. (2011) in custard apple wine(1.91%), Das et al. (2017) in nora bagori and amlakhi wine(1.90%).

Anthocyanin of blood fruit and aonla fermented beverages were significantly influenced due to different blending proportion irrespective of sugar types (Table 4). Maximum Anthocyanin of 5.81 mg/100 ml recorded in fermented beverages using cane sugar. Regarding blending proportion T1 (100% blood fruit) recorded maximum Anthocyanin (12.98 mg/100ml). The interaction T1S2 (13.23 mg/100 ml) significantly recorded highest anthocyanin and at par with T1S1 (12.96 mg/100ml) and lowest in T2S2 (0.68 mg/100 ml). Satkar et al. (2016) reported higher anthocyanin (37.5–61 mg 100 g-1) in Jamun red wine, 32.86–65.03 mg/100ml in jamun wine (Satkar et al. 2018). Anthocyanin content in the fermented beverages increases with the increase in blood fruit concentration in the fermented beverages, as blood fruit content higher amount of anthocyanin in the fresh fruits as compare to aonla fruit.

Table 4.

Effect of Effect of blending proportion and sugar types on Anthocyanin and β- carotene content of blood fruit and aonla fermented beverages

Anthocyanin(mg/100ml) β- carotene(IU)
Treatments S1 S2 Mean S1 S2 Mean
T1 12.96 13.23 12.98 134.39 161.69 148.04
T2 0.79 0.68 0.72 158.19 187.71 172.95
T3 10.47 9.86 10.17 95.31 129.18 112.24
T4 9.99 9.66 9.41 87.64 106.21 96.92
T5 7.61 8.77 7.62 82.53 130.79 106.66
T6 6.06 8.50 6.71 77.42 78.67 78.05
T7 4.75 4.79 4.29 86.79 81.67 84.23
T8 4.18 4.10 3.64 97.01 86.95 91.98
T9 3.38 3.26 2.96 97.02 154.08 125.55
T10 2.34 1.91 1.95 96.16 107.40 101.78
T11 1.68 1.39 1.49 111.17 96.86 104.02
Mean 5.46 5.81 102.15 120.11
T S TxS T S TxS
SED 0.26 0.11 0.37 3.11 1.33 4.40
CD(0.01%) 0.70 0.30 4.40 8.37 3.57 11.88
CV(%) 6.51 5.03
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The bold numbers represent coefficient of variation

T Blending proportion of blood fruit and aonla, S sugar type, S1 palm sugar, S2 cane sugar

β- carotene was found highest(120.11 IU) in fermented beverages using cane sugar and presented in Table 5, this might be due to chemical component of cane sugar which accelerating Maillard reaction during fermentation processing and produced dark brown colour, which minimized many oxidation reactions against light and temperature and also preserved more nutrients. T2 (100% aonla) recorded maximum β- carotene (172.95 IU) content concerning the type of sugars, with regards with interaction effect T2S1 (187.71 IU) recorded maximum β- carotene.

Table 5.

Effect of blending proportion and sugar types on time taken for fermentation and alcohol (%) content of blood fruit and aonla fermented beverages

Time taken for fermentation Alcohol(%) Sensory evaluation
Treatments S1 S2 Mean S1 S2 Mean S1 S2 Mean
T1 11.33 12.50 11.92 8.89 8.42 8.65 3.57 3.45 3.51
T2 13.83 14.50 14.17 6.31 7.17 6.74 2.89 2.70 2.80
T3 12.50 14.00 13.25 9.02 8.47 8.75 3.54 3.45 3.50
T4 15.00 15.17 15.08 8.48 8.10 8.29 3.66 3.52 3.59
T5 14.50 15.17 14.83 7.66 7.42 7.54 3.58 3.36 3.47
T6 16.17 14.67 15.42 8.36 7.80 8.08 3.47 3.54 3.51
T7 16.67 15.00 15.83 8.62 6.64 7.63 3.24 2.89 3.07
T8 16.00 14.33 15.17 8.31 7.10 7.71 3.11 2.98 3.04
T9 16.17 15.17 15.67 7.97 7.06 7.52 3.08 2.97 3.02
T10 16.67 14.83 15.75 7.01 6.86 6.94 3.03 2.83 2.93
T11 17.83 16.50 17.17 6.91 6.26 6.58 2.80 2.61 2.70
Mean 15.15 14.71 7.96 7.39 3.27 3.12
T S TxS T S TxS T S TxS
SED 0.50 0.21 0.71 0.21 0.09 0.30 0.16 0.07 0.22
CD(0.01) 1.35 0.57 1.42 0.58 0.25 0.61 0.43 0.18 0.60
CV (%) 5.79 3.84 8.58
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The bold numbers represent coefficient of variation

T Blending proportion of blood fruit and aonla, S sugar type, S1 palm sugar, S2 cane sugar

The data depicted from Table 5 for the total days taken for fermentation showed variation in completion of fermentation period with different treatments and found to be between 11.92 and 17.17 days. With regards to the interaction effect of blending of blood fruits and aonla fermented beverages at different proportion with two types of sugar for pooled data of 2 years (2018–19 and 2019–2020) were found significantly superior among the treatments, it clearly indicated that T11S1 took the maximum(17.83 days) and minimum(11.33 days) days in T1S1 during fermentation. According to the sugar effect S1 (15.15 days) were found to take little bit more days for fermentation as compared to S2 (14.71). Considering the blending proportion of fermented beverage were recorded maximum (17.17 days) number of days taken for fermentation in T11 (10% blood fruit + 80% aonla) and lowest (11.92 days) in T1 (100% blood fruit). This must be due to antimicrobial activities found in aonla due to high content of tannin with respect to gallic acid, as tannininactivate microbial adhesins and cell envelope transport proteins. The variation of days for fermentation might be the effect of the yeast (Saccharomyces cerevisiae) population by blending of fruits in different proportion with two types of sugar interaction. These results were in line with Sangma, 2017 (13–18 days) in beet root and blood fruit fermented beverages, Attri et al. 1998 (15 days) taken for fermentation of cashew apple wine, Kumar et al. (2011) (12) days in custard apple wine fermentation.

The value of alcohol observed in freshly fermented beverages were found significantly different (p ≤ 0.05) between the treatments within the sugar type, blending proportion as well as interaction effect between blood fruit and aonla fermented beverages (Table 5). The organic sugar S1 recorded more amount of alcohol content (7.96%) and was significantly superior over S2 (7.39%). In the different blending proportion, the highest alcohol (8.75%) were obtained in T3 ( 90% Blood fruit + 10% aonla) and lowest (6.58%) in T11 (10% Blood fruit + 90% aonla). The differences in alcohol content in all the treatment could be due to the fact that the alcohol in the fermented beverages depends on several factors like the types of fruits, the proportion of blending concentration of blood fruit and aonla, the types of sugar used, types of fermenting containers used during fermentation, storage condition during fermentation and fermenting yeast.In case of interaction effect of blending of blood fruits and aonla at different proportion and sugar type, the interaction T3S1 recorded highest (9.02%) alcohol content which was statistically on par with T3S2 (8.47%),T1S1 (8.89%) and T4S1 (8.48%). Treatments having more proportion of aonla have lesser ethyl alcohol percentage(alcohol), as the tannin present more in aonla fruit decrease the microbial action of yeast thus restricting the alcohol production. Other fruit wines with similar alcohol percentage have been depicted by Panda et al. (2014) in bael fruit wine (7.87%), Adiyaman et al. (2019) in star fruit wine (5.24–12.50%), Panda et al. (2014) in sapota wine (8.23%) and higher then Emblica officinalis wine (4.60% ) by Anbuselvi et al. (2015) and 3 0.29% by Reddy et al. (2017)

The values of sensory evaluation content of freshly fermented beverages were found significantly different (p ≤ 0.01) between the treatments (Table 5). T4 (80% Blood fruit + 20% aonla) showed highest value (3.59) acceptability score followed by T3 (90% Blood fruit + 10% aonla) with a score of 3.50. On the bases of sugar interaction, the palm sugars (3.27) were more like by the panellist as compare to cane sugar (3.12). As per the interaction S1T4 recorded the maximum score (3.66) followed by T1S1 (3.57). The fermented beverages prepared using cane jiggery as carbohydrates were not much like by the panellist as compare to palm jaggery due to slight cane jaggery smell in the final products but they were in the acceptable score i.e. above 3 points. The B/C ratio of standardized fermented beverage was found more economical in T3S1 (5.32), T4S1 (4.77) and T3S2 (5.84) respectively whereas the other treatments were also beneficial for the producer. It is definitely an encouraging return to the wine producer.

Conclusions

The fermented beverages from blood fruit and aonla have high nutrceutical properties hence, can have a great potential in pharmaceutical and nutraceutical industries. They can also be served as substitute for nutritional requirements and complementary with diets. It can be concluded from this study that both palm and cane sugar are effective carbohydrate (energy) sources for the production of fermented beverages Most of the treatment combination were accepted by the panellist and beneficial for human consumption as it was prepared with organic sugar, natural fermenting container so it can be consider as organic beverages. Treatment combination T1S1, T3S1, T3S2, T4S2 were found best and more economical, thus it can be recommended for commercial production and generate employment. It can be concluded from the present study that acceptable fermented beverages with good amounts of vitamins and antioxidants properties can be prepared blending blood fruit and aonla in different concentration using Palm and Cane jaggery as carbohydrates sources. The proposed protocol for standardisation of fermented beverages can be also used for developing health benefits fermented beverages from other fruits.

Acknowledgements

It is my pleasant task to express my gratitude to all those who has contributed in many ways to the success of this study and made it an unforgettable experience for me. I would like to express my sincerest gratitude to my advisor Dr. A.K. Chaurasiya, for the continuous support during my research work. His guidance helped me in all the time of research and writing of this paper.

Author contributions

I, Ms. RFH, hereby declare that this is my original research work done by me for my Ph.D. research work, under the supervision of Dr. AKC from North Eastern Hill University, Tura Campus, Meghalaya. All the authors have confirmed that they have read and approved the paper to be published in the Journal of Food Science and Technology.

Funding

The authors did not receive support from any organization for the submitted work.

Data avilability

Not applicable.

Code avilability

Not applicable.

Delarations

Conflict of interest

The authors have no conflicts of interest to declare that are relevant to the content of this article.

Ethical approval

I Rapunga Flory H, confirm that this work is original and has not been published, nor is it currently under consideration for publication elsewhere. The research being reported was conducted in an ethical and responsible manner. All the authors have confirmed that they have read and approved the paper to be published in the Journal of Food Science and Technology.

Consent to participate

Not applicable.

Footnotes

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Contributor Information

Rapunga Flory Hingba, Email: flory.rapu21@gmail.com.

Arvind Kumar Chaurasiya, Email: phthort@gmail.com.

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