MUMBAI, India, May 29 -- Intellectual Property India has published a patent application (202631061805 A) filed by Nagaland University, Lumami, Nagaland, on May 15, for 'optimized fermentation process for preparation of carambola fuit juice using controlled sugar and yeast concentrations.'
Inventor(s) include Shune Movi; Pauline Alila; C. S. Maiti; Rokolhu Keditsu; Nzanthung Ezung; and Narola Pongener.
The application for the patent was published on May 29, under issue no. 22/2026.
According to the abstract released by the Intellectual Property India: "The present invention relates to an optimized fermentation process for preparing Carambola Rashi Dzu fruit juice using controlled sugar and yeast concentrations to enhance physicochemical and sensory properties. To find the best formulation for producing high-quality fermented beverages, a factorial completely randomized design with five sugar concentrations and three yeast levels is used. During fermentation and maturation, parameters such as pH, titratable acidity, total soluble solids, total sugar, reducing sugar, phenol content, alcohol %, antioxidant activity, and sensory characteristics are assessed. The results show that increased yeast levels in conjunction with greater sugar concentrations greatly enhanced alcohol production, phenolic content, flavor, fragrance, and general acceptability. The treatment with 30 g/100 L yeast and 35 Brix sugar showed excellent quality and commercial potential. The invention demonstrates the commercial viability of using underutilized carambola fruits to produce fermented beverages with additional value."
Disclaimer: Curated by HT Syndication.
