VEGETOS: An International Journal of Plant Research & Biotechnology
(Society For Plant Research)

Research Articles

A SOCIETY FOR PLANT RESEARCH PUBLICATION


Volume: 34, Issue: 1, March 2021


Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
Website:www.vegetosindia.org
Pub Email: contact@vegetosindia.org
Page Visits: 9

Doi: 10.1007/s42535-020-00146-1
Doi Link: https://doi.org/10.1007/s42535-020-00146-1
First Page: 161
Last Page: 167
Published: 27 July, 2020

Studies on development of pumpkin based antioxidant rich table wine


Abstract:

Pumpkin (Cucurbita moschata) is an important tropical vegetable found all around the world. In the present study, herbal enriched pumpkin wines were prepared using 1% pectinase, 0.50% acidulant and honey as sugar source along with the different concentration of dried herbs such as ginger (Zingiber officinale), basil leaves (Ocimum sanctum), licorice (Glycyrrhiza glabra) and their combinations. The herbal enriched pumpkin musts were fermented at a temperature of 28 °C. Further, on the basis of physicochemical and sensory characteristics, the treatment with Ocimum sanctum (basil leaves) 1% (T1) was adjudged as best. The wine had many desirable quality attributes such as a higher concentration of esters, phenols and low level of volatile acidity. The sensory scores also revealed that the herbal wine with basil leaves had high acceptability, with a moderate level of DPPH radical’s scavenging activity value. The wine prepared using Zingiber officinale and G. glabra (GM4) had the highest DPPH radical’s scavenging activity value (84%) and hence will scavenge more free radicals and is beneficial for health. It can be concluded that pumpkin as a base wine holds promise for the preparation of quality herbal enriched pumpkin table wine.

Vegetos

Keywords:


Pumpkin, Table wine, Herbs, Quality, Antioxidants, Phenols, Esters


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Acknowledgements :



The authors acknowledge the School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh, India for providing research facilities.


Author Information:



Somesh Sharma
Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, India
someshsharma@shooliniuniversit
Aman Deep Thakur
Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, India


Pankaj Kumar Chauhan
Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, India

Rupak Nagraik
Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, India

Avinash Sharma
Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, India

Dinesh Kumar
Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, India

Nitika Thakur
Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, India




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