| dc.description.abstract | Fermentation is the process that raw food materials are converted into new food products
under specific conditions. From this, cider is an alcoholic product of fermentation process
and in the industrial production, various kinds of fruit, yeast, water and other ingredients
were used. In Vietnam, pineapple has been revealed to be a potential source due to its
abundant supplement, low price, sweet taste, better aroma, etc. This study was conducted to
investigate the effects of pineapple cultivars (Queen, Cayenne, MD2), different fermentation
temperatures (10
oC, 20
oC, 30
oC) as well as different durations of 4, 6, 8 days on the quality
of cider. Determination of pH, alcohol content, titratable acidity (TA), total soluble solid
(TSS), total phenolic content (TPC), antioxidant capacity (AC), color, turbidity, and sensory
test were carried out. The obtained results showed that Cayenne pineapple fermented at 10
oC
on 8 days had the best acceptance in 9-point scale hedonic testing with 3.63 ± 0.11% alcohol
content, 567.02 ± 8.35 mg GAE/L and the highest AC of 733.70 ± 23.50 mg TE/L. Pineapple cider showed a significant difference comparable to the commercialized cider in
terms of physicochemical properties, especially its higher phenolic content and antioxidant
properties. The results of this study suggested that pineapple could be a potential ingredient
for cider-making industry. | en_US |
