PREPARATION OF VINEGAR FROM THE MANGO PROCESSING WASTES
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Date
2004
Authors
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ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD
Abstract
A set of two experiments ware conducted in the laboratory of Post
Harvest Technology, Department of Horticulture. Post Graduate Research
Center and Department of Agriculture Microbiology, College of
Agriculture, Rajendranagar, Hyderabad to study the preparation of vinegar
from mango processing waste.
Mango is one of the most important fruit crops of India and is
processed in to various products. Peel and stones, which accounts for nearly
20-30 percent of the fruit, are the major waste materials available during
mango processing. The fermentable sugars adhering to the fruit processing
waste materials are ideal subtracts for fermentation.
The mango peel wash and stone wash and peel + stone wash
homogenized separately for the preparation of treatments.
Initially, wine was prepared by inoculating mango peel wash, stone
wash and peel + stone washings with the yeast. After adjusting the washes
T.S.S to 18o Brix for Neelam and 20o Brix for Totapuri. when fermentation
was completed wine was filtered after clarification. The wine prepared form
these washings contain only three to four percent alcohol, which was
fortified with alcohol to get five percent alcohol percent. The acetifying
bacterial in the form of mother vinegar was added for vinegar production to
the vinegar. After vinegar production with five percent acidity, spices like
ginger, cinnamon and artificial mango flavour were added to vinegar in
order to reduce non-enzymatic browning and flavour loss during storage.
Utilization of reducing sugars and alcohol production increased as the
fermentation progressed. Among all the washings peel wash was found to
be effective in sugar utilization and alcohol production in Neelam. In
Totapuri sugar utilization is more peel + stone wash and alcohol production
is more in stone wash.
The acidity increased and inversely pH decreased with advancement
in fermentation and acidification. In case of Neelam, peel wash is having
highest acidity and peel wash + artificial mango flavour is having lowest
acidity. Where as in case of Totapuri stone wash is having highest acidity
and stone wash + peel wash + artificial mango flavour has lowest Acidity.
Initially the colour was same. After addition of spices cinnamon is
having highest among all the treatments in both the verities. The overall
acceptability was more in peel wash + stone wash + ginger in case of
Totapuri, where as in Neelum the overall acceptability was more in peel
wash + Cinnamon
The product will add value to the waste of mango. The flavored
vinegar was found to be qualitatively good and economically feasible.
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Keywords
PREPARATION, VINEGAR, MANGO, PROCESSING, WASTES