Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 4 Issue 3

Chemical, Microbiological and Sensory Profiles of Mixed Fruit Wine from Banana (Musa acuminata), Watermelon (Citrullus vulgaris L.), Pineapple (Ananas comoscus L.) and Cucumber (Cucumis sativus)

Adeyemi Philips Adebowale*, Gabriel Olaniran Adegoke and Folasade Olabimpe Adeboyejo

Department of Food Technology, University of Ibadan, Ibadan, Nigeria

*Corresponding Author: Adeyemi Philips Adebowale, Department of Food Technology, University of Ibadan, Ibadan, Oyo State, Nigeria.

Received: January 31, 2020; Published: February 07, 2020

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Abstract

  Blend of several fruits (banana, pineapple, watermelon and cucumber) were used for producing wine. When it is realised that banana on its own may not really be suitable for wine production, however, addition of some fruits and Saccharomyces cerevisiae can be a source of obtaining acceptable wine. The aim of this work was to produce and improve the quality of banana wine by using blend that will be acceptable. Watermelon (Citrullus vulgaris L.), pineapple (Ananas comoscus L.) and cucumber (Cucumis sativus) musts (In ratio 60:40 and 100% as the control) were added respectively to banana must. Physico-chemical, antioxidants, colour, microbial, organic compounds and sensorial profiles of wine samples were done using standard methods. The pH, volatile acidity and phenolics contents of the samples of wine ranged from 3.52 to 3.62, 0.30 to 0.60%, 602.76 mg GAE/l to 858.51 mg GAE/l respectively. Hue angles of the samples of wine were within 0-900; from 57.450 to 69.400, and were significantly different (p<0.05) from each other. Colour of the wines was generally orange-red and microbiological examination of the samples showed no contamination with spoilage bacteria like acetobacter, pediococcus and gluconobacter species. Using Fourier Transform Infrared Spectroscopy (FTIR), the samples of wine were found to contain probable compounds like water, alcohol and esters. Principal Component Analysis (PCA) was useful in assessing the relationship and correlations of some of the parameters examined. In this study, blends rich in pineapple and watermelon were more acceptable to taste panelists than 100% banana wine. Our findings with this research work has shown that good quality mixed fruit wine can be produced using combination of banana and other fruits in right proportions.

Keywords: Fruits; Banana; Watermelon; Pineapple; Cucumber; Blend

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Citation

Citation: Adeyemi Philips Adebowale., et al. “Chemical, Microbiological and Sensory Profiles of Mixed Fruit Wine from Banana (Musa acuminata), Watermelon (Citrullus vulgaris L.), Pineapple (Ananas comoscus L.) and Cucumber (Cucumis sativus)". Acta Scientific Nutritional Health 4.3 (2020): 01-07.



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