Study on Production Vinegar from Apple

Abstract

The goal of the present study was to ascertain the effect of the addition of certain natural materials such as sugar or Jaggery Syrup, Black Gram, or extracts there of as fortified materials on the consistency of apple vinegar and the types of microorganisms in it. The findings revealed that the addition of whole legume or their extracts during processing enhanced the properties of the resulting vinegar . The findings showed that the better pH was for apple vinegar produced with the inclusion of sugar and protein extract, which had a pH of 3.1. This was accompanied by vinegar resulting from the addition of jaggery with whole legume, where the pH was 3.8, followed by vinegar resulting from the addition of whole legume plus sugar, where the pH was 3.9. Though apple vinegar obtained by adding protein extract with jaggery had a pH of 4.As it was influenced by the acidity of the resultant vinegar due to the content of legumes and sugary compounds, the maximum acidity was 6.5 in the vinegar to which entire legume jaggy was applied. Then vinegar, to which whole legume sugar was added, and vinegar, to which jaggy with protein extract was added, the acidity reached 3. Finally, vinegar made by combining sugar with protein extract, where the acidity reached 2. The best types of vinegar were selected from among the samples (vinegar developed by the addition of protein extract jaggary) and the contents of its microbiology were analysed. The results showed that the vinegar was free of bacteria and yeasts, while its content of moulds was . The four samples of vinegar also showed good antioxidant activity. It was 86.77%, 85.38%, 79.0% and 19.11% in vinegar containing jaggery with extract protein, sugar with extract protein, jaggery with whole legume and sugar with whole legume respectively. The total soled of vinegar were different, 4.8%, 4.5%, 4.0% and 3.0% in vinegar containing jaggery with whole legume, jaggery with extract protein, sugar with whole legume and sugar with extract protein. The colour analysis of the vinegar sample containing the jaggery with extract protein was 75.91, 4.87, 51.4 for the lighter side, red colour and greener side, respectively.

Caracterização do vinagre artesanal produzido com casca de maçã

“…Os resultados encontrados por Ezemba et al (2021), avaliando a produção de vinagre com combinação de maçã verde e vermelha durante 90 dias, para as médias dos valores do pH 3,22 ± 0.21 e acidez de 1,94 (%) ± 0.72. Hasan et al (2021), encontrou variação de 3,1 a 4 para o pH e 2,0% a 6,4% para a acidez em estudo realizado com vinagre de maçã. Os valores encontrados por Ezembra e Hasan discordam dos valores encontrado nesse estudo.…”

Detection and characterization of the Pichia manshurica biofilm on the traditionally produced homemade apple vinegar

“…It can be produced from a wide variety of fermentable carbohydrate sources, such as fruits, honey, grains, and starchy vegetables. It is commonly used as a food preservative, and according to the Food and Drug Administration (FDA), it contains 4% acetic acid that is produced through the fermentation of sugary or alcoholic materials [ 1 , 2 ]. Vinegar comprises diverse quantities of stable fruit acids, salts, pigments, and volatile components, such as esters and phenolics, which give it its characteristic aroma and flavor [ 3 ].…”