000			02562nam a2200217 4500
003			OSt
005			20250215112907.0
008			250215b |||||||| |||| 00| 0 eng d
040			_cUAS Dharwad
041			_aEnglish
082			_a630.276 _bKAD
100			_aKadakol Geeta
245			_aDevelopment of Floral Mead
250			_aM.Sc. (Agri)
260			_aDharwad _bUniversity of Agricultural Sciences _c2024
300			_a104 _c32 Cms
520			_aABSTRACT 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. 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			_aMicrobiology
700			_aAshwini M.
942			_cTH _eM.Sc. (Agri) _h630.276 _kKAD _n0 _6630_276000000000000
999			_c70864 _d70864