Pineapple Vinegar To Enhance Shelf Life Of Carrot And .
Pineapple Vinegar to Enhance Shelf Life of Carrot and Mango in TanzaniaAldegunda Sylvester MatundaThesis submitted to the faculty of the Virginia Polytechnic Institute andState University in partial fulfillment of the requirements for the degree ofMaster of Science in Life Science In Food Science and TechnologySean F. O'Keefe Co-ChairKumar Mallikarjunan Co-ChairSusan DuncanAmanda StewartRichard Mongi6/04/2015Blacksburg, VAKeywords: Pineapple, mango, carrot, vinegar, sensory evaluation, consumeracceptability, Vitamin A, Vitamin C:
Pineapple Vinegar to Enhance Shelf Life of Carrot and Mango in TanzaniaAldegunda Sylvester MatundaABSTRACTFruits and vegetables are highly perishable, produced seasonally, and largequantities (about 50-60% of production) are wasted during high season due to poorhandling and lack of cold storage in Tanzania. Processing excess pineapple into vinegarwhich can be used for preservation of other fruits and vegetables may be a helpfulstrategy for reducing losses. Vinegar was produced from pineapple juice supplementedwith sugar to produce different degrees of Brix (13, 20 and 30) and was fermented withSaccharomyces cereviciae, Acetobacter pasteurianus, and Gluconobacter oxydans.Levels of acetic acid were measured in the vinegar produced. High production (5.8%) ofacetic acid was observed with pineapple juice concentrated to 130 Brix with thecombination of Saccharomyces cerevisiae, A. pasteurianus and G. oxydans.The pineapple vinegar produced was used for preservation of carrot and mango.The pH of carrot pickle and mango chutney was monitored for three months. The pH ofpreserved carrot and mango was below 4 and no significant changes in pH were observedduring three months storage at 29-320C. Chemical analysis of vitamin A and vitamin Cshowed high losses of Vitamin A in carrot and increased vitamin A in mango, but lossesof about 74% and 85% of vitamin C were observed in carrot and mango after processing.Consumer sensory testing of pineapple vinegar, carrot pickle and mango chutneyshowed no significance different on overall consumer acceptability of products duringstorage. Pineapple vinegar can be used to rescue mango and carrots that would otherwisebe lost, producing highly acceptable food products in Tanzania.
AcknowledgementI sincerely appreciate USAID for sponsoring my study, iAGRI stuff in Tanzaniafor their assistance, and Sokoine University for allowing me to use their lab facilities.Stewart Mwanyika, lab technician in the food science lab at Sokoine University,supported me greatly during lab work in Tanzania.My committee members, Dr. Richard Mongi, Dr Suzan Duncan, Dr. AmandaStewart, Dr. Kumar Malkarjunan, are thanked for their advice and contributions to mystudy; it was great to have each of them on my committee.My thanks to Ken and Kim for their assistance in lab work at Virginia Tech; itwas very helpful and grateful to work under your assistance.Special appreciation to my advisor Dr. Sean O’Keefe for being my advisor; I amvery grateful to work with him when I was in US and even when I was outside US hecontinued to provide the same assistance and support.My special gratitude goes out to my husband, my son and my family for theirencouragement and love during my study, especial when I was away from my country; itwas nice to have them on my side.My friends and everyone who helped me during my study, it was nice to have allof you on my side.iii
DedicationI dedicate this work to my beloved son, Carrington Victor, for his patience andtolerance of my absence, which made it hard to concentrate on my studies. His love wasmy strength in whatever I did. My husband, with his love and support during my studies,made me feel strong in my work. My mother (Mary Matunda) for her prayers during mystudies, my sisters (Avelina Matunda and Marytreza) for their love and encouragementduring my studies, my mother (Agnes Muhabuki) for taking care of my son during mystudies, keeping my son healthy and safe was encouraging me and strengthened meduring my studies.iv
AbbreviationsFAO - Food Association OrganizationMAFC - Ministry of Agriculture, Food Cooperatives.Ho - Null hypothesisHa - Alternative hypothesispH- negative log of hydrogen ion concentrationWHO – World Health OrganizationATCC – American Type Culture CollectionUSA – United State of AmericaSUA – Sokoine University of AgricultureGAP – Good Agricultural PracticesGMP – Good Management PracticesGHP – Good Hygiene PracticesTSS – Total Soluble SolidIRB – Institutional Review BoardNIMR – National Institute for Medical ResearchTHSD – Tukey’s Honest Significant DifferenceAAB – Acetic Acid Bacterias.d – standard deviationCV – Commercial VinegarA.p - Acetobacter pasteurianus bacteriaO – Gluconobacter oxydans bacteriaP13 – Pineapple juice concentrated to 13 degree Brixv
P20 – Pineapple juice concentrated to 20 degree BrixP30 – Pineapple juice concentrated to 30 degree Brixvi
Table of ContentsAcknowledgement .Error! Bookmark not defined.Dedication . ivAbbreviations . vList of figures . xiList of tables . xiiChapter 1 . 11.0 Introduction . 11.1 Background information . 11.2 Problem statement . 21.3 Objective of the study . 31.3.1. Specific objectives and hypotheses:. 3Chapter 2 . 52.0 Literature Review. 52.1. Introduction . 52.2 Fruits . 62.2.1 Pineapple . 62.2.2 Mango . 62.2.3 Carrot . 62.3 Post-harvest losses of fruits and vegetables in Tanzania . 72.4 Vinegar . 8Chapter 3 . 10vii
3.0 Material and Methods . 103.1. Study area. 103.2 Raw materials. 103.3 Vinegar Processing . 103.4 Preserving carrot and mango with vinegar . 133.5 Chemical analysis . 173.5.1 Measurement of total soluble solids . 173.5.2 Measurement of pH. 173.5.5 Consumer sensory evaluation of pineapple vinegar . 183.5.6 Statistical data analysis . 20Chapter 4 . 214.0 Results . 214.1 Chemical analyses . 214.1.1 Effect of total soluble solids on level of acetic acid in vinegar produced frompineapple . 214.1.2. Impact of vinegar on vitamin A and C contents of preserved mango and carrot . 284.1.2.1. Vitamin A. 284.1.2.2. Vitamin C . 304.2 Consumer acceptability of pineapple vinegar, mango and carrot preserved withpineapple vinegar . 31Chapter 5 . 365.0 Discussion . 36Chapter 6 . 44viii
Conclusions and Recommendations . 44References . 45APPENDICES . 49Appendix A:Demographic questionnaire. 49Appendix B: Score sheet (a) . 52Appendix C: Score sheet (b) . 53Appendix D: Work sheet (a) . 54Appendix E: Work sheet (b) . 55Appendix F. Score sheet for consumer sensory test on pineapple vinegar. . 56Appendix G. Working Sheet on Consumer sensory test on pineapple vinegar. . 57Appendix H. Distribution % of consumer acceptability on pineapple vinegar . 58Appendix I. Distribution % of consumer acceptability on commercial vinegar. 59Appendix J. Distribution % of consumer acceptability of pineapple carrot pickle . 60Appendix K. Distribution % of consumer acceptability on commercial carrot pickle . 61Appendix L. Distribution % of consumer acceptability on pineapple mango chutney . 62Appendix M. Distribution % of consumer acceptability on commercial mango chutney 63Appendix N. Fresh pineapple . 64Appendix O. Fresh carrot . 65Appendix P. Fresh mango . 66Appendix Q. Processing of pineapple to extract juice. . 67Appendix R.Alcohol fermentation . 68Appendix S. Acetic fermentation . 69Appendix T. Sample collection. 70ix
Appendix U. Control vinegar . 71Appendix V. Consumer sensory test on pineapple vinegar. . 72Appendex W. Preserved carrot ( carrot pickle) . 73Appendix X. Preserved mango (mango chutney). . 74Appendix Y. Consumer sensory test on carrot pickle and mango chutney . 75x
List of figuresFigure 1. Processing flow chart of pineapple vinegar production . 12Figure 2. Carrot pickle processing flow chart . 15Figure 3. Mango chutney processing . 16Figure 4. Demographic information . 19Figure 5. Impact of TSS on acetic production of pineapple vinegar . 23Figure 6. Impact of Bacteria on acetic production of pineapple vinegar . 24Figure 7. Impact of time on acetic production on pineapple vinegar . 25Figure 8. Impact of vinegar on pH of carrot pickle . 26Figure 9. Impact of vinegar on mango chutney . 27Figure 10. Impact of vinegar on vitamin A(μg/g) on carrot pickle . 28Figure11. Impact of vinegar on vitamin A of mango chutney . 29Figure 12. Impact of vinegar on vitamin C of carrot pickle . 30Figure 13. Impact of vinegar on vitamin C of mango chutney . 31Figure 14. Consumer acceptability on pineapple vinegar . 32Figure15. Consumer acceptability of mango chutney . 33Figure 16. Consumer acceptability on carrot pickle . 34xi
List of tablesTable 1 Level of acetic acid produced in four weeks of acetic fermentation. . 22Table 2. Overall mean score of consumer acceptability on pineapple vinegar, mangochutney and carrot pickle . 34xii
Chapter 11.0 Introduction1.1 Background informationAgriculture is the backbone of the Tanzanian economy. Around half of thenational income comes from agriculture. Agriculture is mostly used as a source of foodand provides employment opportunities to most Tanzanians. Small-scale farmingdominates in Tanzania, with farmers cultivating an average of 0.5 ha to 3.0 ha. Fruits andvegetables are among the crops produced in Tanzania for nutritional and economicpurposes to fulfill family needs, such as paying school fees, buying clothes, and foodingredients. Tanzania is among the countries with favorable conditions for fruits andvegetables cultivation. For instance, it is the second largest mango producer in east Africaand is ranked the seventeenth largest producer of mangoes globally, with an annualproduction of 300,000 tons (Match Maker Associates 2011)Fruit and vegetables play a key role in improving both nutrition and economicwell-being of Tanzanians as they provide a wealth of essential nutrients, such asvitamins, minerals, antioxidants, fiber, and carbohydrates that improve diet quality(Kader and others 2001). Daily consumption of fruits and vegetables has been stronglyassociated with reduced risk of some major chronic, non-communicable diseases such ascardiovascular, diabetes, hypertension, and certain types of cancer. It has been reportedthat up to 2.7 million lives could potentially be saved each year with sufficient intake offruits and vegetables (FAO 2003).1
1.2 Problem statementDespite Tanzania being richly endowed with a large variety of fruits andvegetables, their production is seasonal and the products are highly perishable. During thepeak season (usually 3-4 months), markets are overwhelmed with fruits and vegetablesdue to their abundance. A post-harvest loss of 50-60% has been reported for fruits andvegetable due to deterioration of crop before they can be consumed in developingcountries, Tanzania included (FAO 2009). Poverty and lack of knowledge, facilities andtechnology for handling and processing are among the major factors responsible for thelosses. Only 10% of the produced fruits and vegetables are processed in Tanzania(MAFC 2009, Match Maker Associates 2011) while about 90% of the fruits andvegetables produced in Tanzania are consumed unprocessed. The loss of fruit andvegetable resources contributes to the country’s health problems such as vitamin Adeficiency and the increasing incidence of anemia in women, and in children less thanfive years old. The problem also contributes to the poor standard of living of farmers; norevenue is obtained from the wasted crops, but the farmers have already investedsignificantly in their production.Adding value to the agricultural sector by rescuing these currently wasted cropswould add significantly to the income of farmers and provide needed nutrients to the diet.Based on the high post-harvest losses and their associated nutritional and economiclosses, there is a need to find appropriate and affordable technologies for extending theshelf life of agricultural products. Using vinegar, as a preservative agent for extendingshelf life of fruits and vegetables, is one of the ways that economic losses can be2
decreased. However, most of the vinegar, beverages, and spirits available in Tanzaniaare imported, which adds costs and reduces feasibility as preservative agent for resourcepoor farmers. For instance, in 2004, beverages, spirits and vinegar represent the secondlargest export from South Africa to Tanzania. Over the period 2003-2004, the imports ofbeverages, spirits and vinegar grew by an estimated 54% with wine from fresh grapes andethyl alcohol being the most imported products (Ramonyai and Konstant 2006).Information on the use of fruit vinegar for preservation of fruits and vegetables is limited.Therefore, this work was conducted to develop and determine the nutritionalvalue and potential of pineapple vinegar in preservation of carrots and mango inTanzania.1.3 Objective of the studyThe general objective of this study was to develop and assess the nutritional valueand potential of pineapple vinegar in preservation of carrots and mango in Tanzania.1.3.1. Specific objectives and hypotheses:i.To assess the impact of total soluble solids on level of acetic acid in vinegar p
during three months storage at 29-320C. Chemical analysis of vitamin A and vitamin C showed high losses of Vitamin A in carrot and increased vitamin A in mango, but losses of about 74% and 85% of vitamin C were observed in carrot and mango after processing. Consumer sensory testing of pineapple vinegar, carrot pickle and mango chutney
Bacardi Limón, triple sec and ice-cold lemonade Jack Daniel’s , triple sec and i Beachfront Bacardi Coconut and Pineapple with orange, pineapple and cranberry juices New Amsterdam Pineapple vodka with Pineapple Cherry Cooler Bacardi Pineapple, cherry liqueur, pineapple juice and Sprite Baca
Apple Cider Vinegar Clean, mellow-flavored vinegar that is made from the juice of apples and reduced to 5% acidity, filtered and pasteurized. White Vinegar Clean, crisp distilled white vinegar with a uniform pickling and table strength of 10% acidity. Red Wine Vinegar A rich and flavorful vinegar
2 29 1. INTRODUCTION 30 Apple cider vinegar (ACV) is useful in preventing metabolic disorders. ACV otherwise known 31 as cider vinegar is a type of vinegar made from cider or apple mustard and it has a pale to 32 medium amber color. The main component of vinegar is acetic acid. Unpasteurized ACV 33 contains mother of vinegar, which has a cobweb-like
Exhibit 7 Pima pineapple cactus Affected by the Proposed Action 19 . Exhibit 8 Pima pineapple cactus Affected by the Proposed Action 20 . Exhibit 9 Pima pineapple cactus Habitat Loss 22 . Exhibit 10 Pima pineapple cactus Proposed Transplant Area 23 . Table 1 Fe
13ºC and 40 ºC, respectively for pineapple juices. In both AA solutions and pineapple juices the reaction rate of DO consumption followed Arrhenius behavior. The activation energy (E a) for DO consumption was calculated as 67.7 4.2, 67.12 6.72 and 48.62 2.6 kJ mol-1 K-1 for 28 mM, 2.8 mM AA solutions and pineapple juices .
Wood vinegar with extract on Lasioderma serricorne 7 Figure 2. Effects of aqueous extracts and their mixtures with various doses of wood vinegar on the mortality of L. serricorne. 50%–diluted extracts were used to make mixture solutions with wood vinegar. Lasioderma serricorne were treated as follows: water–treated control (A),
for neem extract, wood vinegar and vinegar was 25% by volume. On the other hand, the MIC for inhibiting the growth of Penicilium sp. was 20% for neem extract and wood vinegar and 15% for vinegar, respectively. Therefore, the 25% concentration was chosen to
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