Production and quality evaluation of banana wine

Akubor, P.I.; Obio, S. O.; Nwadomere, K. A.; Obiomah, E.

doi:10.1023/b:qual.0000041138.29467.b6

Cited by 49 publications

(42 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar results on DPPH activity of A. marmelos wine was also presented by Panda et al [4]. There are few reports on production of fermented beverages from tropical fruits like banana, kinnow, grapes, mango, melon, custard apple, cashew apple [28,[39][40][41][42][43]. Sensory evaluation analysis of the fermented fruit juice of A. marmelos possesses a strong exotic flavor which was ''liked much'' by the panelists and there was no significant difference between the two sets (p \ 0.05) in most sensory parameters (Fig.…”

Section: Resultssupporting

confidence: 88%

Nutritional and Antioxidant Potential of Aegle marmelos Fermented Fruit Juice

Patra

Sahoo²,

Swain

2015

Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci.

View full text Add to dashboard Cite

Aegle marmelos fruit, leaf and bark, are traditionally used for treatment of diabetes, liver toxicity, fungal infection, microbial infection, inflammation and pyrexia. In the present study, an attempt has been made to ferment the A. marmelos fruit juice and evaluate its nutritional and antioxidant potential as well as its sensory attributes. The nutritional potential of the fermented fruit juice showed an increased level of titratable acidity and lactic acid content of 1.7 g tartaric acid/L and 7.2 mg/L respectively. The 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2,2 0 -azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and Hydrogen peroxide (H 2 O 2 ) scavenging activity of the fermented fruit juice was found out to be 81.10, 34.44 and 33.33 % respectively at 15 ll/mL concentration. Principal component analysis (PCA) reduced five sensory attributes (aroma, color, flavor, taste and aftertaste) to three independent components, which accounted for a 79.265 % variance (PC1, 31.278 %; PC2, 27.288 %; PC3, 20.699 %). It is concluded that the fermented fruit juice is rich in antioxidants and can be potentially used as a medicinal drink with higher nutritional potential.

show abstract

Section: Resultssupporting

confidence: 88%

Nutritional and Antioxidant Potential of Aegle marmelos Fermented Fruit Juice

Patra

Sahoo²,

Swain

2015

Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci.

View full text Add to dashboard Cite

show abstract

“…The wine produced had 5% (v/v) alcohol, 0.04% protein, 4.81 Brix SS, 0.85% TA and 1.4 mg per 100 ml vitamin C. Sensory evaluation results showed that there were no significant differences (p40.05) in flavour, taste, clarity and overall acceptability between banana wine and a reference wine. The banana wine has generally been accepted by consumers (Akubor, Obio, Nwadomere, & Obiomah, 2003).…”

Section: Raspberry (Rubus Spp)mentioning

confidence: 99%

Wines from fruits other than grapes: Current status and future prospectus

Jagtap

Bapat

2015

Food Bioscience

View full text Add to dashboard Cite

“…Apples and oranges have been widely used, but several other fruits have the potential for use in wine production and a number of researchers have found other suitable fruits for wine production. Over the years, fruit wines have been prepared from several different fruits, such as kiwi (Soufleros et al, 2001), banana (Akubor, Obio, Nwadomere, & Obiomah, 2003), cajá (Dias, Schwan, & Lima, 2003), cocoa (Dias, Schwan, Freire, & Sêrodio, 2007), mango (Kumar, Prakasam, & Reddy, 2009), gabiroba (Duarte, Dias, Pereira, Gervásio, & Schwan, 2009), and cupuassu (Duarte et al, 2010). Raspberries, Rubus idaeus L., present high polyphenolic phytochemicals, particularly flavonoids such as anthocyanin pigments, which give raspberries their characteristic colour.…”

Section: Introductionmentioning

confidence: 99%

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

Duarte

Dias

Oliveira

et al. 2010

Food Research International

105

View full text Add to dashboard Cite

To evaluate the potential for fermentation of raspberry pulp, sixteen yeast strains (S. cerevisiae and S. bayanus) were studied. Volatile compounds were determined by GC-MS, GC-FID, and GC-PFPD. Ethanol, glycerol and organic acids were determined by HPLC. HPLC-DAD was used to analyse phenolic acids. Sensory analysis was performed by trained panellists. After a screening step, CAT-1, UFLA FW 15 and S. bayanus CBS 1505 were previously selected based on their fermentative characteristics and profile of the metabolites identified. The beverage produced with CAT-1 showed the highest volatile fatty acid concentration (1542.6 μg/L), whereas the beverage produced with UFLA FW 15 showed the highest concentration of acetates (2211.1 μg/L) and total volatile compounds (5835 μg/L). For volatile sulphur compounds, 566.5 μg/L were found in the beverage produced with S. bayanus CBS 1505. The lowest concentration of volatile sulphur compounds (151.9 μg/L) was found for the beverage produced with UFLA FW 15. In the sensory analysis, the beverage produced with UFLA FW 15 was characterised by the descriptors raspberry, cherry, sweet, strawberry, floral and violet. In conclusion, strain UFLA FW 15 was the yeast that produced a raspberry wine with a good chemical and sensory quality.

show abstract

Production and quality evaluation of banana wine

Cited by 49 publications

References 7 publications

Nutritional and Antioxidant Potential of Aegle marmelos Fermented Fruit Juice

Nutritional and Antioxidant Potential of Aegle marmelos Fermented Fruit Juice

Wines from fruits other than grapes: Current status and future prospectus

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

Contact Info

Product

Resources

About