Comparative physico-chemical and sensory properties of organic vinegar from selected papaya (Carica papaya L.) cultivars.

Date

4-2012

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Dizon, Erlinda I.

Abstract

This study investigated the quality of organic vinegar using three (3) different varieties of papaya (Solo, Sinta, and Red Lady) as substrates for fermentation. Papaya puree was diluted at levels 1:3, 1:4, and 1:5, prior to alcoholic fermentation after TSS adjustment to 25oBrix using Muscovado sugar. Acetification of the papaya liquor was done for 3 weeks, using 25% papaya mother vinegar as inoculum. Physico-chemical analyses (% alcohol, total soluble solids (TSS), % acetic acid, and pH) after alcohol fermentation and during weekly acetification process were monitored. Sensory attributes of the resulting vinegars were evaluated by 20 panelists using a 7-point hedonic scale. There was no significant difference in the physico-chemical properties among treatments for the papaya mother vinegar and the finished products. Decreasing alcohol content with increasing dilution level of the papaya slurry was observed ranging from 7.5-9.0% regardless of papaya variety. The papaya variety did not affect the final TSS values of the vinegar samples. A decrease in pH was observed as acetic acid fermentation progressed. The final pH values of the papaya vinegar (3.9-4.1) were within the acceptable range, with the highest % acetic acid of the samples observed after 1-2 weeks of acetification. Data show that papaya fruit is a good substrate for acetic acid fermentation for vinegar processing. With values obtained (>5.0 % acetic acid) from this study, papaya vinegar can easily be registered as a natural vinegar. Papaya for vinegar making should be fully ripe and soft enough to maximize its yield. The author recommends that acetification be shortened to 1-2 weeks for maximum yield of >5.00% acetic acid. Except for aroma, taste, and flavor, sensory evaluation of the resulting papaya vinegar product showed no significant difference among treatments in terms of color, clarity, and general acceptability. The characteristics of the resulting papaya vinegar are moderately dark, slightly clear, slightly atypical vinegar odor, moderately acidic, slightly strong, and moderately acceptable.

Language

English

Location

UPLB Main Library Special Collections Section

Call Number

Thesis

Document Type

Thesis

This document is currently not available here.

Share

COinS