PRODUCTION OF ginger vinegar

Abstract

Vinegar is a food of condiments group that have great use in the food industry. This study aimed to evaluate the effects of parameters of the acetic fermentation process in the production of ginger vinegar. A suspension of ginger rhizomes with 12% of starch was subjected to enzymatic hydrolysis process to obtain hydrolyzed with 85.6% of glucose. After the alcoholic fermentation the wine was obtained with 40.3% ethanol. The acetic fermentation process of ginger alcoholic solution followed a completely randomized design in a factorial for three factors at two levels. The independent variables were: temperature, nutrients and proportion of "strong vinegar" and alcoholic solution (initial acidity). Results showed variation from 2.74 to 3.70% for dry extract and 2.13 to 2.83 % for ash in vinegars. The profile of organic acids of ginger vinegars showed the presence of acetic, citric, malic and succinic acids in all treatments. The condition of 20°C, initial acidity 1:1,with addition of nutrients allow obtaining good quality vinegars and higher GK yields.Index terms: Zingiber officinale; fermentation; ethanol; acetic acid. RESUMOO vinagre, alimento do grupo de condimentos, tem seu uso bastante difundido na indústria de alimentos. Neste trabalho, objetivou-se avaliar os efeitos de parâmetros do processo de fermentação acética na obtenção de vinagre de gengibre. Uma suspensão de rizomas de gengibre, com 12% de amido, foi submetida ao processo de hidrólise enzimática, sendo obtido o hidrolisado com 85,6% de glicose. Após o processo de fermentação alcoólica, obteve-se uma calda com 40,3% de etanol. O processo de fermentação acética da calda de gengibre seguiu o delineamento inteiramente casualizado, em esquema fatorial, para três fatores em dois níveis, tendo como variáveis independentes: a temperatura, os nutrientes e a diluição da acidez inicial da calda. Os resultados obtidos mostraram uma variação de 2,74 a 3,70% de extrato seco e de 2,13 a 2,83% de cinzas nos fermentados acéticos. O perfil de ácidos orgânicos dos vinagres de gengibre evidenciou a presença de ácido acético, ácido cítrico, ácido málico e ácido succínico em todos os tratamentos. Vinagres de boa qualidade e maiores rendimentos GK podem ser obtidos nas condições de 20ºC, acidez inicial 1:1 e adição de nutrientes.Termos para indexação: Zingiber officinale; fermentação; etanol; ácido acético.

Physicochemical, Thermal, Structural and Pasting Properties of Unconventional Starches from Ginger (Zingiber officinale) and White Yam (Dioscorea sp.)

“…Corn starch has an amount of protein in its composition smaller than unconventional starches, this fact possibly gives it a greater thermal stability. The results for thermogravimetric analysis are in agreement with the literature [7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23][24][25].…”

“…Ginger (Zingiber officinale) is a popular spice that is cultivated and used for medicinal purposes, mainly in India; however, it is also highly cultivated in tropical and subtropical areas such as China, Indonesia and Nigeria [8-9-10]. It has organic acids, such as citric, malic, oxalic, succinic and tartaric acids, as well as gingerol, which is responsible for its pungent taste [11]. Ginger rhizomes contain approximately 11.4% starch; the amylose content (18-30%) is similar to that of potato starch and higher than that of cassava starch [9][10][11][12].…”

Elaboration of mangaba vinegar by semi-solid fermentation combined with enzymatic activity: chemical characterization and sensory evaluation

“…In a study on quality control of commercial acetic acid fermentation, MARQUES et al ( 2010) observed higher levels of reduced dry extract of 48.8 g/L, 38.3 g/L, and 23.4 g/L for orange vinegar with honey, orange and tangerine vinegar and corn vinegar. In this study, the results observed may be related to the filtration method, as there are different filtration processes in the vinegar industry used to clarify the product but can change the concentration and the mineral content (LEONEL et al, 2015;OZTURK et al, 2015). Mangaba fruit is a potential source of minerals such as calcium, zinc, phosphorus, and iron (NARAIN et al, 2018;BRAMONT et al, 2018).…”

“…Vinegar production from this fruit is therefore a challenge, and the use of the enzyme pectinase is an alternative to enable alcoholic fermentation in a semi-solid matrix. Pectinolytic enzymes assist in the extraction of aromatic components and increase alcohol yield, as the hydrolysis of pectin increases the amount of reducing sugars available for fermentation in the medium (LEONEL et al, 2015;SPINOSA et al, 2016;RODA et al, 2017).…”

Use of biotechnology to produce alcoholic and acetic fermentation: A review

“…Zoche et al(2015) studied Brazilian grape vinegar production by spontaneous fermentation in different fermentation conditions. Leonel et al (2015) evaluated the effects of acid fermentation parameters on the production of ginger vinegar; they reached high-quality vinegar with high yield. Xiong et al (2016) stated that Chinese vinegar is mainly made from grain crops in a long manufacturing period.…”