publication . Article . 2014

Coconut water vinegar: New alternative with improved processing technique

Othaman, M. A.; Sharifudin, S. A.; Mansor, A.; Kahar, A. A.; Kamariah Long;
Open Access
  • Published: 01 Jun 2014
Abstract
Vinegar is a condiment made from various sugary and starchy materials by alcoholic and subsequent acetic fermentation. Vinegar can be produced via different methods and from various types of raw material. A new alternative substrate for vinegar production namely mature coconut water has been tested and was compared with 2 common substrates which were coconut sap and pineapple juice. Substrates such as sap and juices have been found to have high amount of total soluble solids which corresponding to high sugar content in the substrates which is more than 14oBrix. Therefore, both substrates could be directly used for vinegar production without requirement of other ...
Subjects
Medical Subject Headings: food and beverages
free text keywords: Coconut water vinegar, Ethanol fermentation, Acetic acid fermentation, Inoculum size, Back-slopping technique, Spray drying, Engineering (General). Civil engineering (General), TA1-2040, Technology (General), T1-995

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