Abstract:
The effect of addition of Bergenia ciliata (Pakhanbedh) rhizome at 5 different concentrations
(0, 0.25, 0.5, 0.75 and 1% m/v) on fermentation kinetics, physicochemical composition,
antioxidant, antimicrobial, and α-amylase inhibitory activity, and organoleptic quality of
metheglins produced were examined. The honey used was brassica honey produced by Apis
cerena from the Chitwan district of Nepal. The aim of this dissertation was to study the effect
of B. ciliata rhizome concentration on fermentation and yeast growth rate, to find general
concentration for best organoleptic property, to assess whether incorporating the B. ciliata
rhizome (herb) alters the physicochemical properties of the produced metheglins, and to
study whether the medicinal properties of the rhizome get extracted to the produced
metheglins and study their effect at different concentration.
From studying fermentation kinetics in honey must with the rhizome concentration from
0% to 1% it was found that, at concentration of rhizome ≥ 0.5% overall fermentation rate
decreases. The rhizome does not alter the physicochemical properties of the produced
metheglins, except for a slight decrease in volatile acidity and a slight increase in higher
alcohol content at concentration 0.75% and 1% respectively. Also from sensory analysis of
the prepared metheglin, the best concentration for the rhizome incorporation is ≤ 0.5%. Total
phenolic content and antioxidant activity increased significantly on incorporation and
increment of B. ciliata rhizome. The antimicrobial activity on Staphylococcus aureus and
Escherichia coli and α-amylase inhibitory activity increased significantly on incorporation
and increment of the rhizome, providing metheglin properties of medicinal wine. Thus,
incorporation of B. ciliata rhizome to produce metheglin significantly increases the
therapeutic properties and the optimum concentration for the best organoleptic,
physicochemical and therapeutic properties was found to be 0.5%
Description:
A dissertation submitted to the Department of food Technology, Central campus of
Technology, Tribhuvan, University, in partial fulfillment of the requirements for
the Degree of B. Tech. in Food Technology
