This study was to investigate the quality characteristics of concentrated apple vinegar (CAV) fermented with selected bacteria for the production study of CAV using concentrated apple juice (CAJ).
First, we selected yeast and acetic acid bacteria. After culturing, concentrated apple wine (...
This study was to investigate the quality characteristics of concentrated apple vinegar (CAV) fermented with selected bacteria for the production study of CAV using concentrated apple juice (CAJ).
First, we selected yeast and acetic acid bacteria. After culturing, concentrated apple wine (CAW) and CAV were prepared and their quality characteristics were confirmed.
1. The soluble solid content of CAJ was concentrated through heating concentration. S. cerevisiase SRCM100522 was inoculated into the CAJ for 10 days. CAJ increased the ethanol content 12.70% following 10 days of fermentation.
2. After 10 days fermentation period, the soluble solid content of CAJ decreased from 26.20 °Brix to 11.33 °Brix and reducing sugar content of CAJ decreased from 256.71 mg/mL to 2.35 mg/mL.
3. Of the ten strains of acetic acid bacteria provided by the MIFI, Acetobacter pasteurianus SRCM 101488 had the highest total acidity (6.96%) and was selected as an appropriate acetic acid bacterium for production of CAV.
4. Soluble solids, pH, total acidity and total phenolic content (TPC) in CAV were 19.80∼19.99°Brix, 3.17∼4.16, 0.59∼7.62% and 1.49∼1.59 mg/mL, respectively. Soluble solids and total acidity of CAV increased upon addition of seed vinegar, whereas pH and TPC decreased.
5. The DPPH, ABTS radical scavenging activities, and reducing power by EC50 were approximately 11.25~13.23, 6.23~8.37 and 16.96~20.22, value respectively, and decreased with increasing addition of seed vinegar. 20% CAV group showed the greatest increase clear zone diameter values for Staphylococcus aureus, Bacillus cereus, and Escherichia coli (2.28, 5.15, 3.41 time respectively).
Second, as a strategy to improve the texture characteristics of concentrated apple vinegar jelly (CAVJ), factorial design method was used and prepared CAVJ with different amounts of CAV, and compared the quality characteristics and functionality of jelly.
1. Glucomannan showed the highest effect of hardness and fracturability at 13.43 and 2.05, respectively, and hardness and fracturability decreased with increasing addition.
2. The main effect of Xanthan gum was 26.50, 62.26, 20.70 and 19.71 in springiness, cohesiveness, gumminess and chewiness. The springiness, cohesiveness, gumminess and chewiness were increased with the addition amount.
3. The highest correlation matrix of chewiness was 21.34 for xanthan gum and κ-carrageenan.
4. Correlation matrix showed the highest negative correlation with gumminess and chewiness of 0.986.
5. The first principal component (PC1) and the principal component (PC2) can be explained by the maximum addition level of xanthan gum and glucomannan, respectively, and cumulative explanatory power was 95.26%. Therefore, glucomannan and xanthan gum showed the greatest influence on the texture of concentrated apple vinegar jelly.
6. The soluble solids, pH, total acidity and total phenolic compounds of jelly were 29.77~30.57 °Brix, 4.21~4.30, 0.61~1.09% and 2.88~3.25 mg/g, respectively.
7. The EC50 values of DPPH radical scavenging activity, ABTS radical scavenging activity, reducing power and antiobesity of jelly were dilutions of 1.78~2.46, 1.90~2.67, 7.14~7.99, 12.33~23.36.
8. The sensory evaluation, bitterness and acceptability were 3.30 ~ 7.75, 1.60 ~ 3.60 and 1.70 ~ 7.25, respectively.
This study was to investigate the quality characteristics of concentrated apple vinegar (CAV) fermented with selected bacteria for the production study of CAV using concentrated apple juice (CAJ).
First, we selected yeast and acetic acid bacteria. After culturing, concentrated apple wine (CAW) and CAV were prepared and their quality characteristics were confirmed.
1. The soluble solid content of CAJ was concentrated through heating concentration. S. cerevisiase SRCM100522 was inoculated into the CAJ for 10 days. CAJ increased the ethanol content 12.70% following 10 days of fermentation.
2. After 10 days fermentation period, the soluble solid content of CAJ decreased from 26.20 °Brix to 11.33 °Brix and reducing sugar content of CAJ decreased from 256.71 mg/mL to 2.35 mg/mL.
3. Of the ten strains of acetic acid bacteria provided by the MIFI, Acetobacter pasteurianus SRCM 101488 had the highest total acidity (6.96%) and was selected as an appropriate acetic acid bacterium for production of CAV.
4. Soluble solids, pH, total acidity and total phenolic content (TPC) in CAV were 19.80∼19.99°Brix, 3.17∼4.16, 0.59∼7.62% and 1.49∼1.59 mg/mL, respectively. Soluble solids and total acidity of CAV increased upon addition of seed vinegar, whereas pH and TPC decreased.
5. The DPPH, ABTS radical scavenging activities, and reducing power by EC50 were approximately 11.25~13.23, 6.23~8.37 and 16.96~20.22, value respectively, and decreased with increasing addition of seed vinegar. 20% CAV group showed the greatest increase clear zone diameter values for Staphylococcus aureus, Bacillus cereus, and Escherichia coli (2.28, 5.15, 3.41 time respectively).
Second, as a strategy to improve the texture characteristics of concentrated apple vinegar jelly (CAVJ), factorial design method was used and prepared CAVJ with different amounts of CAV, and compared the quality characteristics and functionality of jelly.
1. Glucomannan showed the highest effect of hardness and fracturability at 13.43 and 2.05, respectively, and hardness and fracturability decreased with increasing addition.
2. The main effect of Xanthan gum was 26.50, 62.26, 20.70 and 19.71 in springiness, cohesiveness, gumminess and chewiness. The springiness, cohesiveness, gumminess and chewiness were increased with the addition amount.
3. The highest correlation matrix of chewiness was 21.34 for xanthan gum and κ-carrageenan.
4. Correlation matrix showed the highest negative correlation with gumminess and chewiness of 0.986.
5. The first principal component (PC1) and the principal component (PC2) can be explained by the maximum addition level of xanthan gum and glucomannan, respectively, and cumulative explanatory power was 95.26%. Therefore, glucomannan and xanthan gum showed the greatest influence on the texture of concentrated apple vinegar jelly.
6. The soluble solids, pH, total acidity and total phenolic compounds of jelly were 29.77~30.57 °Brix, 4.21~4.30, 0.61~1.09% and 2.88~3.25 mg/g, respectively.
7. The EC50 values of DPPH radical scavenging activity, ABTS radical scavenging activity, reducing power and antiobesity of jelly were dilutions of 1.78~2.46, 1.90~2.67, 7.14~7.99, 12.33~23.36.
8. The sensory evaluation, bitterness and acceptability were 3.30 ~ 7.75, 1.60 ~ 3.60 and 1.70 ~ 7.25, respectively.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.