PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BLENDS OF PINEAPPLE-CARROT WINE

Authors

  • Mutiat Adebanke Balogun
  • Olufunmilola Adunni Abiodun
  • Fausat Lola Kolawole
  • Rowland Monday Oni Kayode and Olufunke E. Olushola

DOI:

https://doi.org/10.15414/jmbfs.2017/18.7.3.306-311

Keywords:

pineapple, carrot, non-alcoholic wine, physicochemical, sensory

Abstract

Study was conducted to develop non-alcoholic wine using pineapple (Ananas comosus) and carrot (Daucus carota) blend. Red grape wine was used as the control.Pineapple and carrot blends were mixed in varied in proportions. Physicochemical and sensory analyses were done on all the wine samples during primary fermentation and after aging for thirty days. Results of physicochemical analyses revealed that pH ranged from 3.80 to 3.20 while temperature was between 28 oC and 27 oC, total dissolved solids ranged between 0.13 to 0.15 % and sugar content (oBrix) varied significantly from 11.00 to 13.35. The specific gravity was between 1.04 and 1.07 while titratable acidity ranged from of 0.28 to 0.76 % and that of alcohol content was from 0.05-1.10 %. Vitamin C content varied significantly from 257.00 to 44.00 μg/ml. Samples were subjected to sensory evaluation and there was a significant difference in colour, clarity, sweetness, aroma, astringency and overall acceptability. From the quality assessment sample with 40% carrot and 60% pineapple juice was the most preferred sample by the panelist. Thus, non-alcoholic wine can be successfully produced from pineapple and carrot.

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Published

2017-12-01

How to Cite

Adebanke Balogun, M., Adunni Abiodun, O., Lola Kolawole, F., & Monday Oni Kayode and Olufunke E. Olushola, R. (2017). PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BLENDS OF PINEAPPLE-CARROT WINE. Journal of Microbiology, Biotechnology and Food Sciences, 7(3), 306–311. https://doi.org/10.15414/jmbfs.2017/18.7.3.306-311

Issue

Section

Food Sciences