Development of Fermented Beverage Using RSM and Nutrients Evaluation – I. Fermented Ashgourd Beverage

Abstract

Ash gourd (Benincasa hispida) is valued for its nutritive and medicinal properties and further value addition is being attempted by fermentation process. In the present study, the optimization of the fermentation process with reference to yeast concentration and the period has been attempted by using RSM. The statistical design gave 13 formulations, where yeast concentration was from 1 to 5.8% and the fermentation process period varied from 0.5 to 17.5 days. The product varied formulations had total phenols ranged from 24.8 to 43.6mg%, antioxidant 12.3 to 27%, acidity 0.067 to 0.6%, total volatiles 0.0025 to 0.078%, alcohol 4.6-12.4%, overall acceptability 6.9 to 8.4, thiamine 115.7 to 367 µg%, riboflavin 32.4 to 159 µg%, niacin 6.7 to 139.4 µg%, pyridoxine 71.68 to 174.1 µg% and vitamin C from 0.02 to 0.21mg%. Yeast concentration of 3% and fermentation time for 3 days was the optimized process conditions achieved with the best fit of desirability 0.92.

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

“…ey allow selecting the factors that influence the response, modeling the variations in the system response according to the fluctuations of the factors, and validating experimentally the model described by a mathematical equation. However, a suitable range for each factor is also an important consideration for the accuracy of the final model [17][18][19].…”

Evaluation of Supplementation of Ashgourd Fermented Beverage to Geriatric Population

“…Ashgourd, a strengthful vegetable with B vitamins and soluble fibre has further improved with ashgourd juice fermentation process, both in terms of nutritional status as well as preservation. The optimized ashgourd fermented beverage [13] had thiamine 71 g%, riboflavin 4.6 g%, niacin 284 g%, pyridoxine 551 g% and vitamin C 1.24mg%. Besides these, the total phenols 16mg% and antioxidant activity of 4.4% are present in the beverage.…”

Traditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosusGG”: Optimization by Response Surface Methodology

“…Response Surface Methodology (RSM), originally described by Box and Wilson, enables evaluation of the effects of several process parameters and their interactions on the response variables. RSM are useful tools: statistical and mathematical techniques that has been successfully used for developing, improving, and optimizing biochemical and biotechnological process related to food systems, such as fermentation of tempeh from hardened chickpeas [15], ash gourd beverage [16], apple juice and whey based novel beverage fermented using kefir grains [17].…”