• Prabhjot Kaur Sabharwal
• Satakshi Aggarwal

Pomace can be defined as anything unused or not used to full advantage or simple term for any solid material – such as pulp, skins and seeds. The objective of this current study was development of value added fermented beverage, evaluating its physic-chemical properties and decreasing production costs. Fruit and vegetable pomaces were segregated, blanched and 3 variants were prepared. Prepared must was fermented for 7 days at 25˚C using activated yeast (Saccharomyces cerevisia). Clarification, filteration, pasteurization of the product was carried out followed by filling in labelled glass bottles. The range of anti-oxidant activity and vitamin C of the variants resulted between 45-55% and 0.105mg/100ml- 0.200mg/100ml. Alcohol content was observed to be 5% at 25˚C and pH of the variants resulted to be 3.8-4.0. Ash content was highest in variant A i.e.,0.14% .Acidity of variant A and B was observed to be as 0.015% and for variant C, 0.03% respectively. Phenolic content of variant resulted in the range of 10.5-10.7 mg of gallic acid eq. wt./100ml and maximum tannin content was observed in sample A i.e., 6.5mg/1ml whereas for B and C value resulted in 5.5-5.7mg/1ml. The present manuscript demonstrates the quality parameters of a fermented beverage which is rich in antioxidant content and phenolics. The beverage is a ready to serve drink which is prepared using pomace of different fruits and vegetable. The outcome of this study may have greater potential for beverage industry in order to utilize the waste and present consumers with a healthy pomace based fermented drink.

Anti-oxidant activity, fermentation, fermented beverage, pomace, Anti-oxidant activity, fermentation, fermented beverage, pomace, Saccharomyces cerevisiae.

"Development of fermented beverage from fruit and vegetable pomace", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 4, page no.584-602, April-2019, Available :http://www.jetir.org/papers/JETIR1904387.pdf

"Development of fermented beverage from fruit and vegetable pomace", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 4, page no. pp584-602, April-2019, Available at : http://www.jetir.org/papers/JETIR1904387.pdf