Development of Vinegar Drink from Fermented Indian Gooseberry
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Abstract
This research studied the fermentation of Indian gooseberry by Saccharomyces cerevisiae TISTR 5019 for 2 days, followed by Acetobacter pasteurianus TISTR 102 for 4 weeks in order to obtain Indian gooseberry vinegar. Three ratios of Indian gooseberry fruit and water (1 : 1, 1 : 3 and 2 : 1) in the total volume of 3000 mL were investigated. The results showed that the ratio of fruit to water at 1 : 1 had the highest ethanol and total acidity equal to 1.35 g/l (0.135%) and 2.97%, respectively. The Indian gooseberry cider beverage was further developed from the fermented vinegar by mixing with citric acid, honey and water. Sensory evauation showed that the beverage using fermented juice at the ratio of 1 : 1 obtained the most acceptability from the panelists. The further development was carried out by varying the percentage of different sweeteners (honey, sugar, fructose and coconut syrup) 10, 13 and 16%, as well as three levels of citric acid (0.03, 0.06 and 0.09%). The organoleptic tests revealed that the formula contained 8% Indian gooseberry vinegar, 13% honey, 0.06% citric acid and 78% water received the highest scores of overall acceptance and taste. The drink had pH 3.25 and 12.43% of total soluble solids. The total acidity (acetic acid equivalent) was 0.55%, and 0.08 g/l (0.008%) ethanol left. The colour values of a*, b* and L* were 1.54±0.05, –0.03±0.05 and 23.72±0.13, respectively. Vitamin C content was 68.19 mg/100 g. The antioxidant ability measured in terms of IC50 was 0.11. The phenolic compounds were 1.69 mg GAE/mL. Nutritional value of 200 mL (per 1 serving) was 100 Kcal and contained 4% iron according to recommended Thai daily intake (RDI). The cost per serving was 19.28 Baht. Growth of bacteria, yeast and mold were not found throughout the storage duration of 4 weeks at 4oC.
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