Study on Preparation, Nutrient Analysis and Shelf Life of Biovinegar and Its Formulations

Rajalakshmi Madurai*, Sheila John and Bhavani I.L.G.

Department of Home Science, Women’s Christian College, Chennai - 600 006 India.

ABSTRACT: Biovinegar enables the utilization of pineapple peels, (which are usually discarded) sugar and starter culture (Acetobacter xylinum). The study was carried out to elicit the acceptability and shelf life of Biovinegar. Antimicrobial property and the nutritive value of the Biovinegar were assessed and compared with vinegar which is commonly used. Formulation and comparison of sensory quality of recipes made with Biovinegar and vinegar was done. Comparison of nutritive value of recipes made with Biovinegar and vinegar was studied. Results show that the sensory attributes for Biovinegar like appearance, color, texture, flavour and taste was rated as excellent by the taste panel members. Biovinegar was more effective in inhibiting the growth of Enterobacter when compared with vinegar. Both Biovinegar and vinegar was effective in inhibiting the growth of E.coli, staphylococcus, salmonella typhi and klebsiella. The nutrient analysis of Biovinegar revealed that Biovinegar contains vitamin-B1, folate, vitamin-C, sodium, flavonoids, essential amino acids, dietary fibre, and proteolytic enzyme bromelain. Biovinegar contain more calorie and sodium when compared to vinegar. Concentration of acetic acid, in Biovinegar ranges from 4percent to 8percent. Incorporation of Biovinegar into recipes, adds to the nutritive value of recipes. The Biovinegar has distinct features such as highly acceptable and palatable, contains Bromelain and more nutrients than vinegar, microbiologically safe for consumption and it is low cost and easy to prepare.

KEYWORDS: Vinegar; acetobacter xylinum; pineapple peel; Biovinegar; fermentation

[ HTML Full Text]