DETERMINATION OF SOME CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF KIWI VINEGAR PRODUCED UNDER DIFFERENT CONDITIONS

Year 2021, , 17 - 31, 01.04.2021

Emine Dilimen , Tuğçe Ceyhan , Zeynep Dilek Heperkan

https://doi.org/10.17932/IAU.IJFER.2015.003/ijfer_v07i1002

Abstract

Vinegar, known as a unique product produced from plant-derived raw materials by two-stage alcohol and acetic acid fermentation, is produced in various countries mainly to add flavor to foods and sauces. Fruit peel, which is an important waste product in the fruit processing industry, has at least as much phenolic content as the fruit. Therefore, in this study, kiwi peels were used as raw materials for vinegar production, as well as kiwi fruit. Fermentation was carried out under aerobic and anaerobic conditions, and the total acidity, pH, total phenolic substance and microbiological properties of the produced vinegar were determined. During the fermentation process, the pH in kiwi vinegar decreased from 3.5 to 2.4 on average. Total acidity was determined as 2.3-6.3 g/100 ml after 3 weeks. It has been determined that both vinegars made from fruit and peel have high phenolic content (3.91.26-431.93 mg GAE/L). As the fermentation progressed, a decrease in the number of Escherichia coli and mold was observed with the increase in the total acid content.

Keywords

Fermentation, Kiwi, Vinegar, Asetic acid, Phenolic compound

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