Development of Floral Mead (Record no. 70864)

MARC details
000 -LEADER
fixed length control field 02562nam a2200217 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250215112907.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250215b |||||||| |||| 00| 0 eng d
040 ## - CATALOGING SOURCE
Transcribing agency UAS Dharwad
041 ## - LANGUAGE CODE
Language code English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 630.276
Author Label KAD
100 ## - MAIN ENTRY--PERSONAL NAME
Name of Author Kadakol Geeta
245 ## - TITLE STATEMENT
Title Development of Floral Mead
250 ## - EDITION STATEMENT
Edition Statement M.Sc. (Agri)
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of Publisher Dharwad
Name of Publisher University of Agricultural Sciences
Publication Year 2024
300 ## - PHYSICAL DESCRIPTION
Book Pages 104
Book Size 32 Cms
520 ## - SUMMARY, ETC.
Abstract. ABSTRACT<br/><br/> Mead is a fermented alcoholic beverage that is made from honey, water, and often other flavoring agents such as fruits, herbs, or spices. It has various health benefits in humans and is enjoyed by a diverse range of people. Because it is gluten free alcoholic beverage, it an attractive option for consumers looking for gluten-free beverages. Thus, an attempt was made to prepare mead from different floral honey and optimize fermentative parameters for the development of floral mead. The different floral honey like Acacia honey, Lavender honey, Sunflower honey, Orange blossom honey and commercial honey used for the study were procured through online platforms. Yeast strain of Saccharomyces cerevisiae MTCC 178 was procured from the Microbial Type Culture Collection (MTCC), Chandigarh. <br/>The physicochemical properties of the different floral honey were analyzed to know its quality and composition. Different floral mead and combinations were prepared and its phenol content, reducing sugar, alcohol content, and antioxidant were estimated. Based on these parameters and sensory evaluation, the treatments of Lavender mead and combination of Lavender + Sunflower mead was selected for further optimization. Optimizing parameters of Lavender mead (14 days of fermentation, 35oC temperature, 3% of inoculums level and 4.5 pH) and combination of Lavender + Sunflower mead (4% of inoculums, 16 days of fermentation, 35oC temperature and 3.5 pH) alcohol of 9.05% and 9.20% respectively were produced. Lavender + Sunflower mead was selected and scaled up to 3 litres. With optimised parameters alcohol content of 9.16 % %, a residual reducing sugar level of 6.41 mg/ml, total antioxidant activity of 79.18% and polyphenol content of 291.23 mg GAE/L was achieved. The findings of this indicate that unifloral honey such as Lavender and combination of Lavender + Sunflower honey can be used for mead preparation with unique qualities and potential health benefits.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Microbiology
700 ## - ADDED ENTRY--PERSONAL NAME
2nd Author, 3rd Author Ashwini M.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha Item type THESIS
Edition M.Sc. (Agri)
Classification part 630.276
Call number prefix KAD
Suppress in OPAC No
942 ## - ADDED ENTRY ELEMENTS (KOHA)
-- 630_276000000000000
999 ## -
-- 70864
-- 70864
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Dewey Decimal Classification     University of Agricultural Sciences, Dharwad University of Agricultural Sciences, Dharwad 28/11/2024   630.276/KAD T14082 15/02/2025 1 15/02/2025 THESIS