Research Article
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Sensory profıle and physıcochemıcal composıtıon of premıxed and postmıxed fruıt wıne from blends of pıneapple and watermelon juıce

Year 2022, Volume: 1 Issue: 1, 27 - 33, 25.12.2022

Abstract

Wines are mostly produced from grapes that are not grown in Nigeria, hence the need for alternative use of fruits for wine production. Tropical fruits have high perishability, thus, the production of wine from common fruits could help reduce the level of post-harvest losses and increase the variety of wine. The wine samples were produced from juices that were blended before and after fermentation known as premixed; coded as PWp and post mixed; coded as PWs at the ratio of pineapple to watermelon as follows 90:10, 80:20, 70:30, 60:40, and 50:50, and fermented for 7 days at 28 ±2 oC and aged for two weeks, bottled and corked. Physicochemical analysis and sensory evaluation were carried and experimental design used was a split plot in Completely Randomized Design and data obtained were statistically analyzed. pH of both premixed and post mixed wine decreased as total acidity increased which may be due to yeast metabolism. Total soluble solid decreased in premixed wine due to the level of water melon added to pineapple wine increased; while increase in post mixed wine increased as level of watermelon added to the pineapple wine increased. Moisture content of the wines reduced. There was increase in alcohol content of premixed and post mixed wine. Post mixed wines were preferred and had higher scores in terms of taste, mouth feel and overall acceptability. Blending of pineapple and watermelon after fermentation in the ratio of 80:20 was the best in physicochemical examination.

Supporting Institution

University of Nigeria, Nsukka

References

  • A.O.A.C. (2010). Official Methods of Analysis. Association of Official Analytical Chemists. (18th Edition). Gaithersburg, USA.
  • Akinosun F. F. (2010). Production and quality evaluation of juice from blends of watermelon and pineapple fruits. A project submitted to the Department of Food Science and Technology, Ladoke Akintola University of Technology, Ogbomoso.
  • Ayoola, P. B., Adeyeye, A., Adelowo, F. and Onawumi, O. (2012). Evaluation of the chemical nutritional values of some Nigerian watermelon (Citrullus lanatus). Journal of Laboratory Science, 1(1): 37 – 41.
  • Bindon, K., Varela, C., Kennedy, J., Holt, H. and Herderich, M. (2013). Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon. Grape and Wine Chemistry. Food Chemistry, 138: 1696 – 1705
  • Bisson, L. and Butzke, C. (2009). Wines. Microsoft Encarta, Online Encyclopedia. http://encarta.msn.com. Accessed on March 20th 2015.
  • Hua Yang,Guolin Cai,Jian Lu and Encarna Gómez Plaza. (2020). The production and application of enzymes related to the quality of fruit wine. Critical Reviews in Food Science and Nutrition, 61(10):1605-1615.
  • Ibegbulem, C.O., Chikezie, P.C., Nweke, C.O., Nwanyanwu, C.E., Belonwu, D.C. (2014). Effects of Processing Pineapple-Based Must into Wines by Anaerobic Fermentation. American Journal of Food Technology, 9(3):162-171.
  • Ifie, I., Olurin, T. O. and Aina, J. O. (2012). Production and quality attributes of vegetable wine from Hibiscus sabdariffa Linn. African Journal of Food Science, 6 (7): 212 – 215.
  • Ihekoronye, A.I. and Ngoddy, P.O. (1985). Integrated Food Science and Technology. Macmillan Publishers, New York. p296-301.
  • Jacobson, J. L. (2006). Introduction to Wine Laboratory Practices and Procedures. Springer Science Business Media Incorporated, London. pp. 167. Kasso, M., and Bekele, A. (2018). Post-harvest loss and quality deterioration of horticultural crops in Dire Dawa Region, Ethiopia. Journal of the Saudi Society of Agricultural Sciences, 17(1), 88–96. doi:10.1016/j.jssas.2016.01.005.
  • Oyeleke, G. O., Olagunju E. O. and Ojo, A. (2012). Functional and physico-chemical properties of water melon (Citrullus lanatus) seed and seed oil. Journal of Applied Chemistry, 2(2): 29 - 31.
  • Pearson, D. (1976). The Chemical Analysis of Food. Churchill Livingstone, London. pp. 494 - 497.
  • Ravi, U., Menon, L., Aruna, M. and Jananni, B. K. (2010). Development of orange-white pumpkin crush and analysis of its physicochemical, nutritional and sensory properties. American-Eurasian Journal of Agriculture and Environmental Science, 8(1) 44 – 49
  • Rhodes, B. and Zhang, X. P. (1999). Hybrid Seed Production in Watermelon. Food Products Press, New York. pp. 69 – 88. Steel, R. G. D. and Torrie, J. H. (1980). Principles and Procedures of Statistics. McGraw Hill, Singapore. pp. 107 - 110.
  • Tressler, D. K. and Joslyn, M. A. (1961). Fruits and Vegetable Juice Processing Technology. First Edition. AVI Publication Company, Westport Connecticut.
Year 2022, Volume: 1 Issue: 1, 27 - 33, 25.12.2022

Abstract

References

  • A.O.A.C. (2010). Official Methods of Analysis. Association of Official Analytical Chemists. (18th Edition). Gaithersburg, USA.
  • Akinosun F. F. (2010). Production and quality evaluation of juice from blends of watermelon and pineapple fruits. A project submitted to the Department of Food Science and Technology, Ladoke Akintola University of Technology, Ogbomoso.
  • Ayoola, P. B., Adeyeye, A., Adelowo, F. and Onawumi, O. (2012). Evaluation of the chemical nutritional values of some Nigerian watermelon (Citrullus lanatus). Journal of Laboratory Science, 1(1): 37 – 41.
  • Bindon, K., Varela, C., Kennedy, J., Holt, H. and Herderich, M. (2013). Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon. Grape and Wine Chemistry. Food Chemistry, 138: 1696 – 1705
  • Bisson, L. and Butzke, C. (2009). Wines. Microsoft Encarta, Online Encyclopedia. http://encarta.msn.com. Accessed on March 20th 2015.
  • Hua Yang,Guolin Cai,Jian Lu and Encarna Gómez Plaza. (2020). The production and application of enzymes related to the quality of fruit wine. Critical Reviews in Food Science and Nutrition, 61(10):1605-1615.
  • Ibegbulem, C.O., Chikezie, P.C., Nweke, C.O., Nwanyanwu, C.E., Belonwu, D.C. (2014). Effects of Processing Pineapple-Based Must into Wines by Anaerobic Fermentation. American Journal of Food Technology, 9(3):162-171.
  • Ifie, I., Olurin, T. O. and Aina, J. O. (2012). Production and quality attributes of vegetable wine from Hibiscus sabdariffa Linn. African Journal of Food Science, 6 (7): 212 – 215.
  • Ihekoronye, A.I. and Ngoddy, P.O. (1985). Integrated Food Science and Technology. Macmillan Publishers, New York. p296-301.
  • Jacobson, J. L. (2006). Introduction to Wine Laboratory Practices and Procedures. Springer Science Business Media Incorporated, London. pp. 167. Kasso, M., and Bekele, A. (2018). Post-harvest loss and quality deterioration of horticultural crops in Dire Dawa Region, Ethiopia. Journal of the Saudi Society of Agricultural Sciences, 17(1), 88–96. doi:10.1016/j.jssas.2016.01.005.
  • Oyeleke, G. O., Olagunju E. O. and Ojo, A. (2012). Functional and physico-chemical properties of water melon (Citrullus lanatus) seed and seed oil. Journal of Applied Chemistry, 2(2): 29 - 31.
  • Pearson, D. (1976). The Chemical Analysis of Food. Churchill Livingstone, London. pp. 494 - 497.
  • Ravi, U., Menon, L., Aruna, M. and Jananni, B. K. (2010). Development of orange-white pumpkin crush and analysis of its physicochemical, nutritional and sensory properties. American-Eurasian Journal of Agriculture and Environmental Science, 8(1) 44 – 49
  • Rhodes, B. and Zhang, X. P. (1999). Hybrid Seed Production in Watermelon. Food Products Press, New York. pp. 69 – 88. Steel, R. G. D. and Torrie, J. H. (1980). Principles and Procedures of Statistics. McGraw Hill, Singapore. pp. 107 - 110.
  • Tressler, D. K. and Joslyn, M. A. (1961). Fruits and Vegetable Juice Processing Technology. First Edition. AVI Publication Company, Westport Connecticut.
There are 15 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Ifeoma Mbaeyi-nwaoha This is me 0000-0002-2641-3394

Deborah Chinwendu Ofoegbu 0000-0002-3404-869X

Publication Date December 25, 2022
Submission Date August 26, 2022
Published in Issue Year 2022 Volume: 1 Issue: 1

Cite

APA Mbaeyi-nwaoha, I., & Ofoegbu, D. C. (2022). Sensory profıle and physıcochemıcal composıtıon of premıxed and postmıxed fruıt wıne from blends of pıneapple and watermelon juıce. Toros University Journal of Food Nutrition and Gastronomy, 1(1), 27-33.
AMA Mbaeyi-nwaoha I, Ofoegbu DC. Sensory profıle and physıcochemıcal composıtıon of premıxed and postmıxed fruıt wıne from blends of pıneapple and watermelon juıce. JFNG. December 2022;1(1):27-33.
Chicago Mbaeyi-nwaoha, Ifeoma, and Deborah Chinwendu Ofoegbu. “Sensory profıle and physıcochemıcal composıtıon of premıxed and postmıxed fruıt wıne from Blends of pıneapple and Watermelon juıce”. Toros University Journal of Food Nutrition and Gastronomy 1, no. 1 (December 2022): 27-33.
EndNote Mbaeyi-nwaoha I, Ofoegbu DC (December 1, 2022) Sensory profıle and physıcochemıcal composıtıon of premıxed and postmıxed fruıt wıne from blends of pıneapple and watermelon juıce. Toros University Journal of Food Nutrition and Gastronomy 1 1 27–33.
IEEE I. Mbaeyi-nwaoha and D. C. Ofoegbu, “Sensory profıle and physıcochemıcal composıtıon of premıxed and postmıxed fruıt wıne from blends of pıneapple and watermelon juıce”, JFNG, vol. 1, no. 1, pp. 27–33, 2022.
ISNAD Mbaeyi-nwaoha, Ifeoma - Ofoegbu, Deborah Chinwendu. “Sensory profıle and physıcochemıcal composıtıon of premıxed and postmıxed fruıt wıne from Blends of pıneapple and Watermelon juıce”. Toros University Journal of Food Nutrition and Gastronomy 1/1 (December 2022), 27-33.
JAMA Mbaeyi-nwaoha I, Ofoegbu DC. Sensory profıle and physıcochemıcal composıtıon of premıxed and postmıxed fruıt wıne from blends of pıneapple and watermelon juıce. JFNG. 2022;1:27–33.
MLA Mbaeyi-nwaoha, Ifeoma and Deborah Chinwendu Ofoegbu. “Sensory profıle and physıcochemıcal composıtıon of premıxed and postmıxed fruıt wıne from Blends of pıneapple and Watermelon juıce”. Toros University Journal of Food Nutrition and Gastronomy, vol. 1, no. 1, 2022, pp. 27-33.
Vancouver Mbaeyi-nwaoha I, Ofoegbu DC. Sensory profıle and physıcochemıcal composıtıon of premıxed and postmıxed fruıt wıne from blends of pıneapple and watermelon juıce. JFNG. 2022;1(1):27-33.