Development and standardization of fermented health drink from mulberry fruit (Morus nigra)

The fruits usually wasted can be utilized for preparation of various value added products, which are of commercial importance from the industrial as well as health point of view. Considering the importance of value added products for nutritional security, an attempt has been made to develop fermented health drink, studied the physico-chemical characteristics of mulberry fruits and conducted sensory evaluation study for the developed products.