Effect of addition of Saccharomyces cerevisiae on microbiological, chemical and sensory quality of fruit juices

An effort was made to prepare fruit drinks from mango, peach and kiwi added with strains of Saccharomyces cerevisiae. The prepared fruit drinks were evaluated for their chemical and sensory characteristics. The moisture soluble solids, Brix acid ratio, pH, reducing sugars, non reducing sugars and total sugars decreased. The mean score of color, flavor, taste and consistency were observed highest in mango juices (7.78, 7.60, 7.30 and 7.30) followed by apple juice ((7.23, 6.87, 6.87 and 7.00), peach juice (6.93, 6.47, 5.90 and 6.57) and kiwi juice (6.57, 6.27, 6.47, and 6.50) respectively on 9.0 point had once scale. The overall acceptability of fruit juices improved with the addition of Saccharomyces cerevisiae. The fruit drinks were also evaluated for their shelf life at weekly interval upto 28 days and it had been observed that the yeast count decreased with increase in time of incubation.