Abstract
AbstractPost-harvest losses of fruits and vegetables are very critical in developing countries and processing excess fruits into vinegar which can be used for preservation of some foods and snacks is a helpful strategy in reducing these losses. This study was carried out to evaluate production and quality of vinegar from mango. Mango was processed into mango juice which was used for vinegar production. The mango juice was divided into two batches; the first batch was supplemented with 20% sugar for primary fermentation while the second batch was not supplemented with sugar. Saccharomyces cerevisae was then added to the juice in the two batches for primary fermentation. This was done for 15 days after which acetic acid bacteria was added and then allowed to ferment for 15 days to form vinegar. Analyses carried out on the product include colour and physico-chemical properties while sensory evaluation was carried on the cake product preserved with the vinegar. Results showed that pH, alcoholic content and ga...
Highlights
Mangoes have been cultivated in South Asia for thousands of years and reached East Asia between the fifth and fourth centuries BC
Physico-chemical analysis The results on Table 1 showed that there was no significant different (p ≤ 0.05) in the titratable acidity which shows that the vinegar produced with Acetobacteracetic has good fermentation attributes, which enhance total acidity and minimize cost of production
The specific gravity of vinegar from mango juice supplemented with sugar (SMV) was higher when compared with vinegar from mango juice without sugar supplementation (FTV)
Summary
Mangoes have been cultivated in South Asia for thousands of years and reached East Asia between the fifth and fourth centuries BC. By the 10th century AD, cultivation had begun in East Africa. The skin of unripe, pickled, or cooked mango can be consumed, but has the potential to cause contact dermatitis of the lips or tongue, gingiva in susceptible people. Vinegar traditionally has been used as a food preservative, whether naturally produced during fermentation or intentionally added; vinegar retards microbial growth and contributes sensory properties to a number of foods. Vinegar is described as a sour and sharp liquid used as condiment and for preservation of food. It is produced by double fermentation of a carbohydratecontaining solution with agricultural origin
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