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Utilization of waste pulp for wine production: An approach to Reduce Economic Losses

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Ashwani Kumar, Karanvir Gill, Rahul Gupta, and Amarjeet Kaur

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Indian Journal of Economics and Development
Year : 2016, Volume : 12, Issue : 1a
First page : ( 473) Last page : ( 476)
Print ISSN : 2277-5412. Online ISSN : 2322-0430.
Article DOI : 10.5958/2322-0430.2016.00108.6

Utilization of waste pulp for wine production: An approach to Reduce Economic Losses

Kumar Ashwani, Gill Karanvir*, Gupta Rahul, Kaur Amarjeet
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004

*Corresponding author’s email: karanvir.karan@gmail.com

JEL Codes L15, L66, Q16

Online published on 26 April, 2016.

Abstract
India is the largest producer of mango with an annual production of 18431.3 thousand tons annualy. It is processed into various products like aam panna, kachha aam, aam choor, squash, aam papad, mango flavoured hard boiled candy, RTS and nectar etc. Mango is available seasonally and thus the pulp is preserved during the peak season and is stored for further use. Many times inappropriate processing and handling of processed pulp results in the spoilage of pulp and make it unfit for further product development leading to the direct income losses to the production units. So, considering such losses an attempt was made in this study to prepare wine from waste. Based on the sensory attributes the dilution of pulp with water (1: 3) was selected for wine preparation as this treatment exhibited least off-odour and acidity. The physico-chemical analysis of wine revealed an ethanol content of10.24% (v/v) and a titrable acidity of 0.68%. The prepared wine also possessed high sensory scores for color, appearance and overall acceptability. The wine had physico-chemical as well as sensory attributes at par with the wine prepared from fresh pulp. So the production of wine from such unfit pulps can reduce the overall economic losses to the processing plants.

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