This study was carried out to examine the chemical properties, antioxidant activities
and sensory scores of mango vinegar produced from five mango cultivars, namely ‘Nam
Dokmai’, ‘Kalon’, ‘Kaew’, ‘Chok Anan’ and ‘Maha Chanok’. Mango vinegars were produced
via a two-stage (alcoholic and acetous) fermentation process. The initial soluble solid contents
in the mango juice were adjusted to 22 ºBrix use refractometer before the fermentation.
Alcoholic fermentation was conducted using Saccharomyces cerevisiae as the inoculant while
Acetobacter pasteurianus was used for acetous fermentation. As observed for all samples
during the alcoholic fermentation the levels of soluble solids decreased continuously and the
levels of alcohol were found to increase at the end of fermentation process. Notably, the wine
produced from ‘Nam Dokmai’ cultivar exhibited the highest levels of alcohol (14.82%) and
antioxidant activity (DPPH method) (80.21%). Similar results were observed for all samples
during the acetous fermentation, in which the levels of alcohol dropped continuously and the
levels of acetic acid were noted to elevate at the end of the fermentation process. The highest
levels of acetic acid (6.96%) was detected in the vinegars produced from ‘Kalon’ cultivar while
those produced form ‘Maha Chanok’ cultivar exhibited the highest levels of antioxidant activity
(91%). Sensory evaluation based on the 9-point hedonic scales showed that the vinegars
produced from ‘Kaew’ cultivar displayed the highest overall acceptability with an average
score of 6.23, equivalent to the hedonic scale of 9, which indicated the slightly pleasant levels
of the vinegar preference of the consumers.
Keywords
Antioxidant activity; Fermentation; Fruit vinegar; Mango; Sensory evaluation
INTERNATIONAL JOURNAL OF AGRICULTURAL TECHNOLOGY
Published by : Association of Agricultural Technology in Southeast Asia (AATSEA) Contributions welcome at : http://www.ijat-aatsea.com
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