Production and quality evaluation of vinegar from mango

Abstract

Post-harvest losses of fruits and vegetables are very critical in developing countries and processing excess fruits into vinegar which can be used for preservation of some foods and snacks is a helpful strategy in reducing these losses. This study was carried out to evaluate production and quality of vinegar from mango. Mango was processed into mango juice which was used for vinegar production. The mango juice was divided into two batches; the first batch was supplemented with 20% sugar for primary fermentation while the second batch was not supplemented with sugar. Saccharomyces cerevisae was then added to the juice in the two batches for primary fermentation. This was done for 15 days after which acetic acid bacteria was added and then allowed to ferment for 15 days to form vinegar. Analyses carried out on the product include colour and physico-chemical properties while sensory evaluation was carried on the cake product preserved with the vinegar. Results showed that pH, alcoholic content and garlic acid were 4.02, 6.17 and 0.513 g/ml respectively. The results of sensory evaluation revealed that the cake preserved with the vinegar was unacceptable to the panellists. Hence, the vinegar produced cannot be used for cake preservation.

Keywords

• vinegar
• saccharomyces cerevisae
• fermentation
• acetobacter