Standardization of process parameters for quality production of vinegar from liquid jaggery
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Date
2020-08
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Publisher
CCSHAU, Hisar
Abstract
Liquid jaggery is semi-liquid syrup, obtained from sugarcane juice having 40 to 60 per cent
sucrose, 30 to 36 per cent water, 15 to 25 per cent invert sugar and also rich in important vitamins and
minerals. Vinegar is an acidic liquid product prepared from alcoholic fermentation by yeast followed
by acetous fermentation by acetic acid bacteria of any suitable food. Vinegar has bioactive compounds,
antioxidant and antimicrobial properties and affect many physiological activities that results in the
number of useful health effects.
The present study entitled “Standardization of process parameters for quality production of
vinegar from liquid jaggery” was conducted to standardize the process parameters for the preparation
of vinegar from liquid jaggery of two different sugarcane varieties viz., CoH160 and Co89003. Liquid
jaggery wine was produced using the yeast Saccharomyces cerevisiae (MTCC 4787) and vinegar was
produced from liquid jaggery wine using Acetobacteraceti (MTCC 2945). Optimization of process
parameters like temperature (°C), inoculum percentage (%) and time (days) was done by applying
central composite design (CCD) of response surface methodology (RSM) for the preparation of
vinegar. Vinegar was prepared by using optimized conditions resulting from RSM experiment. Out of
all fermentations experiment being carried out, the treatment having maximum acetic acid for CoH160
(3.99%) and Co89003 (3.73%) was achieved in the treatment having 28.5°C temperature, 7.5%
inoculum and 12.5 days. The optimized and selected vinegar was stored for 90 days and evaluated for
physico-chemical, microbial and sensory parameters at monthly intervals.
The progressive and significant decrease in the titratable acidity of vinegar varied from 4.91%
to 3.99% with increase in storage period. Total soluble solids (TSS) of vinegar prepared from CoH160
(4.89 oBrix) was significantly higher than that from Co89003 (4.44oBrix). Total plate count (TPC) of
vinegar produced from Co89003 was significantly high as compared to CoH160. The progressive and
significant increase in TSS and TPC was observed with increase in storage period. The overall
acceptability of vinegar prepared from Co89003 was significantly higher than that from CoH160 and
decreasing acceptability with storage time in both varieties. The vinegar prepared from liquid jaggery
remained acceptable throughout the storage period at room temperature.