Physico-chemical, antioxidant and sensory properties of artificially-carbonated fruit wine blends

Abstract

© 2018 Universiti Putra Malaysia. With the aim of developing artificially-carbonated fruit wine blends, three locally available fruits (mango, pineapple and passion fruit) were fermented, blended and carbonated, and were evaluated for their physico-chemical, antioxidant and sensory properties. Physico-chemical tests conducted include pH, titratable acidity (TA; as citric acid), total soluble solids (TSS), total sugar and alcohol content. Total phenolic content (TPC) was measured by Folin-Ciocalteau Assay and antioxidant activity (free-radical scavenging activity) was evaluated by DPPH assay. Four formulations were created from the mixture of the three wine flavours. Based on overall acceptability, best wine blend formulation for carbonation consisted of 50% mango wine, 25% pineapple wine and 25% passion fruit wine. This formulation exhibited the highest TSS (6.3°Brix), total sugar content (4.5 mg/mL), total phenolic content (256 mg/L GAE) and antioxidant activity (44.47% inhibition). This blend was perceived as the sweetest, least bitter and least sour as compared to the other treatments evaluated. This blend was subjected to carbonation at -4°C.

Source or Periodical Title

International Food Research Journal

ISSN

19854668

Page

217-224

Document Type

Article

Subject

Carbonation, Fruit wine blend, Mango, Passion fruit, Pineapple

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