Assessment of physicochemical, microbial and sensory properties of whey wine coloured with beet roots and carrots

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Njoya Moyouwou Amadou, Sonchieu Jean, Nain Caroline Waingeh, Semi Aphonsius Yam, Sift Desk Journals Open Access Journals
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Abstract

The physicochemical, microbial and sensory properties of beet roots and carrots coloured whey wine were investigated in the present study. Four whey wine samples A, B, C and D were prepared by addition of 0%; 10% (V/V) of beet roots juice; 5% (V/V) of carrots juice and 5% (V/V) of beet roots juice and 10% (V/V) of carrots juice, respectively. During primary fermentation (07 days), sugar content, alcohol content, pH and titratable acidity were measured daily. After 21 days maturation, the wine samples were subjected to physicochemical analysis (pH; titratable acidity; dry matter, sugar, alcohol and ash contents), microbial analysis (total bacteria, total coliforms, E. coli and yeasts and moulds counts) and sensory evaluation (colour, clarity, Aroma, taste, alcohol burn, after taste and overall acceptability). From the results, parameters studied were not affected by colouring during primary fermentation of whey wine. Colouring did not affect (p˃0.05) pH; titratable acidity; dry matter, sugar and alcohol contents of whey wine. Carrots juice decreased the ash content. The yeasts and moulds count reduced (p˂0.05) with beet roots juice alone or in association to carrots juice. There was no significant (p˃0.05) effect of colouring on colour, clarity, smell/aroma, taste and alcohol burn of whey wine. At 10%, carrots juice increased (p˂0.05) after taste appreciation and overall acceptability; had high (p˂0.05) after taste and similar (p˃0.05) appreciation concerning clarity, alcohol burn and overall acceptability compared to commercial red wine. Hence, whey wine coloured with carrots juice at 10% (V/V) could be recommended.
用甜菜根和胡萝卜着色的乳清酒的理化、微生物和感官特性的评价
对甜菜根和胡萝卜彩色乳清酒的理化、微生物和感官特性进行了研究。以0%的添加量制备乳清酒A、B、C、D四种样品;10% (V/V)甜菜根汁;胡萝卜汁5% (V/V),甜菜根汁5% (V/V),胡萝卜汁10% (V/V)。在初发酵(07 d)期间,每天测定糖含量、酒精含量、pH值和可滴定酸度。熟化21天后,对酒样进行理化分析(pH;可滴定酸度;干物质、糖、酒精和灰分含量)、微生物分析(细菌总数、大肠菌群总数、大肠杆菌、酵母和霉菌数量)和感官评价(颜色、清晰度、香气、味道、酒精燃烧、后味和总体可接受性)。结果表明,在乳清酒初发酵过程中,染色对各项参数没有影响。染色对pH值无影响(p > 0.05);可滴定酸度;乳清酒的干物质、糖和酒精含量。胡萝卜汁降低了灰分含量。单独使用甜菜根汁或与胡萝卜汁联合使用时,酵母和霉菌数量减少(p小于0.05)。着色剂对乳清酒的颜色、透明度、香气/气味、口感和酒精燃烧度均无显著影响(p > 0.05)。在10%时,胡萝卜汁在味觉欣赏和总体可接受性后增加(p小于0.05);与商业红酒相比,在清晰度、酒精燃烧度和总体可接受度方面具有高(p小于0.05)和相似(p < 0.05)的评价。因此,建议使用胡萝卜汁掺入10% (V/V)的乳清酒。
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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