Affiliation:
1. Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso (IFMT), Brazil
2. Universidade Estadual de Campinas (Unicamp), Brazil
3. Universidade Estadual de Londrina (UEL), Brazil
Abstract
ABSTRACT: The objective of this study was to produce vinegar from mangaba pulp using semi-solid alcoholic fermentation combined with the enzymatic activity of pectinase and to investigate the chemical composition and sensory characteristics of the final product. was evaluated for volatile acidity and the reduced dry extract was evaluated for ashes, alcohol content, sulfates, pH, total phenolic compounds, total carotenoids, color parameters, yield, productivity, and sensory analysis. Average and standard deviation was used for descriptive statistics. Principal component analysis (PCA) was applied to all variables except total carotenoid content. Physicochemical characterization of the raw and alcoholically fermented pulp was also carried out. The main results showed that, in the vinegar, the reduced dry extract, volatile acidity, pH, and ashes were 44.3±1.5 (g/L), 4.4±0.1 (% w/v), 3.1±0.0, and 3.0±0.41 (g/L), respectively. The total phenolic compound content and total carotenoid content for the mangaba vinegar were 19.2±8.20. mg/100 g and 2.6±0.6. mg/100 g, respectively. The conversion yield from ethanol to acetic acid was 90%. PCA showed that pH and volatile acidity had a strong influence on the product, and there was a strong positive correlation between color and aroma. The final product met all legal requirements, showing that it is possible to produce mangaba vinegar with antioxidant potential for consumers. In the sensory evaluation, it was favored by the tasters, demonstrating potential economic value in the Cerrado fruit.
Subject
General Veterinary,Agronomy and Crop Science,Animal Science and Zoology
Reference119 articles.
1. Sugar cane spirit - Determination of ethyl alcohol - Method of test,1997
2. Análise microbiológica de polpas de frutas congeladas e industrializadas.;ALVARENGA M. V.;Revista Científica da Faminas,2017
3. Review of methods for analysis of carotenoids;AMORIM-CARRILHO K. T;Trend in Analytical Chemistry,2014
4. Resolução nº 466, de 12 de dezembro de 2012,2012
5. Official methods of analysis - AOAC International,2012
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献