Paper Information

Journal:   JOURNAL OF FOOD TECHNOLOGY AND NUTRITION   SUMMER 2010 , Volume 7 , Number 3 (27); Page(s) 28 To 34.
 
Paper: 

UTILIZATION OF DATE SEED POWDER AS SUPPLEMENTARY NUTRIENT IN THE ALCOHOLIC FERMENTATION OF CIDER VINEGAR PRODUCTION

 
 
Author(s):  ATAYE SALEHI E.*, HADDAD KHODAPARAST M.H., LAME S.H., HABIBI NAJAFI M.B., FATEMI S.H.
 
* SCIENCE AND RESEARCH BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
 
Abstract: 

Introduction: Several factors that might affect the alcoholic fermentation of vinegar production are considered. Addition of suitable supplementary nutrient might accelerate the growth of yeast, increasing the yield and shorten the duration of fermentation stage.
Materials and Methods: In this study, the effect of pH (4, 4.5 and 5) on the rate of sugar conversion to alcohol in apple juice by Saccharomyces cerevisiae was investigated. The effect of addition of date seed powder was investigated at three different levels (0, 1 and 2%).
Results: The results showed that the difference in the rate of sugar conversion to alcohol above mentioned treatments were significant (p<0.05). The rate of sugar conversion to alcohol at pH 4.5 was higher than pH 4 and 5. After the addition of date seed powder, indicated that the difference in growth of yeast and consequently production of ethanol at above mentioned treatments were significant (p<0.05). The rate of sugar conversion to alcohol at the first 48 hour of fermentation was 16.6, 22 and 44% for treatment with 0, 1 and 2% date seed powder respectively.
Conclusion: Date seed powder as a suitable supplementary nutrient can accelerate the growth of yeast and production of ethanol.

 
Keyword(s): APPLE, DATE SEED, FERMENTATION, VINEGAR
 
References: 
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