Effect of Yeast and Different Levels of Sugar on Indian Olive (Elaeocarpus serratus L.) Cider

Abstract

The study was conducted in Completely Randomized Design with eight treatments replicated three times. The treatments were T1 (Indian olive 500 g +250 ml water +150 g sugar), T2 (Indian olive 500 g +250 ml water +200 g sugar), T3 (Indian olive 500 g +250 ml water +250 g sugar), T4 (Indian olive 500 g +250 ml water +300 g sugar), T5 (Indian olive 500 g +250 ml water +150 g sugar +1.5 g yeast), T6 (Indian olive 500 g +250 ml water +200 g sugar +1.5 g yeast), T7 (Indian olive 500 g +250 ml water +250 g sugar +1.5 g yeast) and T8 (Indian olive 500 g +250 ml water +300 g sugar +1.5 g yeast). Total soluble solids, pH and specific gravity decreased while alcohol content, acidity and sensory qualities increased with increasing length of fermentation. From the above experiment, it is concluded that treatment T5 was found superior in respect to parameters like total soluble solids, pH, acidity, alcohol content, and specific gravity. Whereas the highest score for organoleptic parameters like color and appearance, aroma, taste, and overall acceptability were recorded in T6. Treatment T6 also recorded highest in terms of gross return, the net return and cost-benefit ratio. Since Indian olive contains numerous nutritional and medicinal properties and is still underutilized, the production of cider from this fruit can to help reduce post-harvest losses and help in value addition of this crop. This study showed that acceptable cider can be produced from Indian olive using yeast (Saccharomyces cerevisiae).