| รหัสดีโอไอ | 10.14456/cast.2021.10 |
|---|---|
| Creator | Wilawan Boonsupa |
| Title | Development of Fermented Prunus Vinegar: Chemical Characterization and Antioxidant Activity |
| Contributor | Kittisak Kerdchan |
| Publisher | King Mongkut's Institute of Technology Ladkrabang |
| Publication Year | 2021 |
| Journal Title | Current Applied Science and Technology |
| Journal Vol. | 21 |
| Journal No. | 1 |
| Page no. | 78-87 |
| Keyword | chemical properties ,antioxidant activity ,fruit vinegar ,Prunus ,sensory evaluation |
| URL Website | https://www.tci-thaijo.org/index.php/cast |
| Website title | https://www.tci-thaijo.org/index.php |
| ISSN | 2586-9396 |
| Abstract | Thepurpose of this study was to examine the chemical properties, antioxidant activities and sensory testof a two-stage fermented vinegar that wasproduced from three Prunus species, namely Prunus persicaL., Prunus domesticaL.,and Prunus mume L.Alcoholicfermentation was produced using Saccharomyces cerevisiaeandacetous fermentationwas achieved usingAcetobacter pasteurianus. Samples taken during the alcoholic fermentationshowed a continuous decrease intotal soluble solids and an increase in alcohol content at the end of fermentation process. The result showed that the wine produced from Prunus persicaL.exhibited the highest contentof alcohol (13.81?0.04 %, w/v) and exhibited the highest contentof antioxidant activity (45.21ฑ0.06 mg/ml). In the acetous fermentation, alcohol content dropped continuously and acetic acid content elevatedat the end of the process. The highest contentof acetic acid (4.04ฑ 0.19%, v/v) was detected in the vinegar produced from Prunus domesticaL.,whilethe vinegar produced fromPrunus persicaL.exhibited the highest contentof antioxidant activity (49.08 ฑ 8.49mg/ml). The 9-point hedonic scale showed that the vinegar produced from Prunus mume L.exhibited the highest overall acceptability (7.83ฑ1.02), a result that indicated that consumers rated it at the very pleasant level on the preference scale. |
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Digital File |