QUALITY ATTRIBUTES OF FERMENTED BEVERAGES FROM ROSE (ROSA SPECIES) AND CINNAMON (CINNAMOMUM VERUM J. PRESL)Tadar Jamja, Arvind Kumar Chaurasiya, Ningombam Sushma Devi and Ruthy Tabing
An investigation was carried out to examine the quality attributes of fermented beverages obtained from the combination of rose petals and cinnamon powder. The experiment consisted of 12 treatments and 3 replications in CRD design. The treatment T1 and T2 were made of 100% rose and 100% cinnamon each. The other treatments consists of; T3 (99% rose + 1% cinnamon), T4 (98% rose + 2% cinnamon), T5 (97% rose + 3% cinnamon), T6 (96% rose + 4% cinnamon), T7 (95% rose + 5% cinnamon), T8 (94% rose + 6% cinnamon), T9 (93% rose + 7% cinnamon), T10 (92% rose + 8% cinnamon), T11 (91% rose + 9% cinnamon), T12 (90% rose + 10% cinnamon) respectively. The yeast Saccharomyces cerevisiae was used for fermentation. The maximum nutritional values in freshly fermented beverages were; phenol (199.76 GAE/100 ml), anthocyanin (7.00 mg/100 ml), alcohol (12.41%), ascorbic acid (5.46 mg/100 ml), reducing sugar (1.58%), non-reducing sugar (8.00%), total sugar (1.99%) and TSS (19.67 oB). The treatment with 100% cinnamon showed strong antimicrobial properties throughout experimentation. However, the proportion of cinnamon added to the beverages significantly improved the nutritional value of the beverages. With the storage period, phenol, ascorbic acid, and alcohol content in the beverages increased whereas other parameters were found to be fluctuating during storage. The beverages obtained from the combination of rose petal and cinnamon powders contained a high amount of vitamins and antioxidants and were highly acceptable.