Elaboration of mangaba vinegar by semi-solid fermentation combined with enzymatic activity: chemical characterization and sensory evaluation

Elaboration of mangaba vinegar by semi-solid fermentation combined with enzymatic activity: chemical characterization and sensory evaluation

ABSTRACT: The objective of this study was to produce vinegar from mangaba pulp using semi-solid alcoholic fermentation combined with the enzymatic activity of pectinase and to investigate the chemical composition and sensory characteristics of the final product. was evaluated for volatile acidity an...

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Bibliographic Details
Main Authors: Ana Elisa Barbosa Siqueira, Elaine Pilati da Silva, Emanuelle dos Santos Santiago, Érico Tasso Leite Barros Teixeira, Juliana de Andrade Mesquita, Paula Fernanda Rondon Ferreira de Cristo, Mayara Chagas de Ávila, Edgar Nascimento, Wilma Aparecida Spinosa, Demétrio de Abreu Sousa
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2021-06-01
Series:Ciência Rural
Subjects:
cerrado’s fruit
fermented beverages
semi-solid fermentation
pectinase
main components
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021001000751&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021001000751&tlng=en

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