Evaluation of grape juice varieties for physicochemical, nutritional, functional and sensory properties

Abstract

The purpose of this study was to evaluate different grape varieties for juice parameter under tropical condition. Maximum bunch weight was noted in Manjari Medika (370.13 g) followed by Arka Shyam and Bangalore Blue. Manjari Medika also noted for higher juice recovery (71.56%) followed by H-516. Bangalore Blue recorded maximum 50 berry weight (232.6 g), berry diameter (21.0 mm) and berry length (20.67). The biochemical properties of total soluble solid (TSS), titratable acidity and pH showed diversity among genotype with range of 17.63 to 21.00 °Brix, 0.48 to 0.71% and 3.23 to 4.50 respectively. Different biochemical parameters such as total phenol, protein, anthocyanin content and antioxidant activities of different juice sample were analyzed. Manjari Medika was noted for maximum protein content (8.45 mg/g) and antioxidant activities (78.60%). Maximum anthocyanin was recorded in Pusa Navrang (459.10 mg/mL) followed by Manjari Medika (432.0). Similar result was repeated for phenol in Pusa Navrang (2.63 mg/g) followed by Manjari Medika (2.57 mg/g). Based on sensory evaluation, Manjari Medika was highly preferred followed by H-516 and Pusa Navrang. Considering yield parameter, juice recovery, biochemical parameters and score obtained during sensory evaluation, Manjari Medika was found better than remaining varieties.