BIOPROCESSING OF SAND PEAR FOR VINEGAR PRODUCTION

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dc.contributor.advisorRAKESH SHARMA
dc.contributor.authorSHUBHAM SAMKARIA
dc.date.accessioned2023-10-19T14:40:37Z
dc.date.available2023-10-19T14:40:37Z
dc.date.issued2023-06-19
dc.description.abstractABSTRACT The present study entitled “Bioprocessing of sand pear for vinegar production” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2019-2023. Sand pear or Asian pear (Pyrus pyrifolia L.), also popularly known as “Patharnakh” in Northern India, is a rich source of nutrients and various health promoting bioactive compounds. In the present study, sand pear fruit was utilized for vinegar production. The juice extracted from sand pear fruit was used for base wine production using three different sugar sources viz. cane sugar, honey and jaggery. Various factors like inoculation rate (%), initial TSS of the must (°B), DAHP content (%) and SO2 concentration (ppm) were optimized for base wine production using RSM. Base wines prepared from sand pear juice using cane sugar (base wine 1) and honey (base wine 2) were selected for further acetification processes on the basis of physico-chemical responses and sensory scores. Both base wine 1 and base wine 2 were subjected to acetification process using mother vinegar culture and Acetobacter aceti. Various growth factors viz.; inoculation rate (%), initial alcohol (%), yeast extract (%), DAHP (%) and MgSO (%) were optimized using RSM. The study revealed that acetification process using mother vinegar culture had higher rate of acetification (g/l/d) and fermentation yield (%) of 0.88 (g/l/d) and 78.50 (%) for base wine 1 and 0.75 (g/l/d) and 77.09 (%) for base wine 2 respectively, as compared to 0.53 (g/l/d) and 68.94 (%) for base wine 1 and 0.48 (g/l/d) and 73.37 (%) for base wine 2 respectively, using Acetobacter aceti. Herbal sand pear vinegar was also developed by incorporating lime juice (5ml/100ml) and honey (5g/100ml) along with seasoning of vinegar with dried leaves of lavender (2.5g/100ml) and rosemary (2.5g/100ml) for a period of two weeks. The developed herbal vinegar had higher sensorial scores as well as higher total phenolic content of 68.17 (mg/100 ml GAE.) as compared to 49.34 (mg/100 ml GAE) in vinegar 1 (prepared from base wine 1 using mother vinegar culture) used for preparation of herbal vinegar. The acetification of base wine 1 was also done using acetator (bio-fermentor) which gave higher rate of acetification (g/l/d) and fermentation yield (%) of 1.54 (g/l/d) and 84.42 (%) respectively. The developed vinegars were also analyzed for some of the major phenolic compound present using HPLC and it was revealed that ethyl gallate, gallic acid, chlorogenic acid and caffeic acid were the predominant phenolics present in the developed sand pear vinegars, while highest phenolic content was quantified in case of herbal sand pear vinegar. The developed vinegars were also studied for their storage stability for a period of six months both under ambient and refrigerated conditions. No significant effect on the quality of vinegars was observed during the storage period irrespective of the conditions of storage.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810199328
dc.keywordsBioprocessing
dc.keywordssand pear
dc.keywordsvinegar production
dc.language.isoEnglish
dc.pages167+ix
dc.publisherUHF,NAUNI
dc.subFood Technology
dc.themeBioprocessing of sand pear for vinegar production
dc.these.typePh.D
dc.titleBIOPROCESSING OF SAND PEAR FOR VINEGAR PRODUCTION
dc.typeThesis
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