Standardization of process parameters for quality production of vinegar from liquid jaggery

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dc.contributor.advisorPawar, Kanika
dc.contributor.authorLohan, Vishal
dc.date.accessioned2022-09-20T04:32:28Z
dc.date.available2022-09-20T04:32:28Z
dc.date.issued2020-08
dc.description.abstractLiquid 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810187867
dc.keywordsSugarcane, Liquid jaggery, Vinegar, Response surface methodology, Storage studyen_US
dc.language.isoEnglishen_US
dc.pages40+vii+Ien_US
dc.publisherCCSHAU, Hisaren_US
dc.subFood Science and Technologyen_US
dc.themeStandardization of process parameters for quality production of vinegar from liquid jaggeryen_US
dc.these.typeM.Scen_US
dc.titleStandardization of process parameters for quality production of vinegar from liquid jaggeryen_US
dc.typeThesisen_US
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