利用木瓜和菠萝果实的营养品质进行中试规模的葡萄酒生产

O. E. Bankefa, S. J. Oladeji, R. A. Gabriel-Ajobiewe, H. Akinyele, Solomon Samuel
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引用次数: 3

摘要

发酵混合水果已被观察到具有积极的累积健康益处。木瓜和菠萝具有众所周知的营养和健康益处。本研究采用单一发酵剂和混合发酵剂,评价了发酵对木瓜菠萝汁混合物营养成分和抗营养成分的影响。分别以1:1,1:3和3:1标记样品A, B和C进行不同比例的木瓜-菠萝汁混合物发酵5天,然后使用标准方法分析营养和抗营养成分。结果显示,除碳水化合物外,所有近似参数的浓度都有所增加。结果还表明,A样品的营养品质比B和C样品分别好8.55%和3.92%。酵母单培养发酵A样品的营养价值最高(30.12%),高于德尔布鲁氏乳杆菌(23.40%)和肠系膜Leuconostoc(21.13%)的混合发酵和单培养发酵。A样品的有机物矿物组成(37.60%)也显著高于B样品(28.82%)和C样品(33.58%)。总体而言,在所有混合比例中,酿酒酵母单次培养的矿物产量最高。单次培养酿酒酵母能更好地降低抗营养物质水平。此外,酿酒酵母单培养发酵样品A产生的酒精含量最高。以酿酒酵母1:1的比例单培养发酵木瓜菠萝汁效果最好,木瓜菠萝酒的营养价值和酒精含量最高。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
HARNESSING THE NUTRITIONAL QUALITY OF PAWPAW AND PINEAPPLE FRUITS FOR PILOT SCALE PRODUCTION OF WINE
Fermenting blended fruits has been observed to have positive cumulative health benefits. Pawpaw and Pineapple have well-known nutritive and health benefits. This study evaluated the role of fermentation on the nutritional and anti-nutritional compositions of pawpaw-pineapple juice blends using single and mixed starter cultures. Fermentation of pawpaw-pineapple juice blends in varying ratios: 1:1, 1:3 and 3:1 tagged Samples A, B, and C respectively was performed for five days after which the nutritional and anti-nutritional compositions were analyzed using standard methods. The findings revealed an increase in the concentration of all the proximate parameters except carbohydrate. The results also showed that sample A was better in nutritive quality than sample B and C by 8.55% and 3.92% respectively. The mono-cultural fermentation of sample A by Saccharomyces cerevisiae yielded the highest nutritional value (30.12%) as compared to mixed (25.35%) and single culture fermentation of Lactobacillus delbreukii (23.40%) and Leuconostoc mesenteroides (21.13%). The mineral composition of sample A (37.60%) with respect to organism was also observed to be significantly higher than sample B (28.82%) and C (33.58%). Overall, the single culture of S. cerevisiae gave the highest mineral output in all the blended ratios. The levels of the anti-nutrients were better reduced by a single culture of S. cerevisiae. Furthermore, the mono-cultural fermentation of sample A by S. cerevisiae produced the highest alcoholic content. Mono-cultural fermentation of pawpaw-pineapple juice in ratio 1:1 by S. cerevisiae is most efficient in obtaining the highest nutritional value and alcoholic content in pawpaw-pineapple wine.
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