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Investigation of Factors Affecting to Banana Wine (Musa Chiliocarpa

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Investigation of Factors Affecting to Banana Wine (Musa Chiliocarpa International Journal of Multidisciplinary Research and Development 2014; 1(3): 118-124 IJMRD 2014; 1(3): 118-124 Investigation of factors affecting to banana wine www.allsubjectjournal.com Received: 11-082014 (Musa chiliocarpa & Musa basjoo sieb) Accepted: 25-08-2014 e-ISSN: 2349-4182 fermentation p-ISSN: 2349-5979 Nguyen Phuoc Minh Nguyen Phuoc Minh Tra Vinh University, Vietnam Abstract Banana (Musa chiliocarpa & Musa basjoo sieb) fruits contain high nutrition sources of carbohydrate, minerals and vitamins. Banana-based wine has a good aroma and can be considered a healthy alcoholic beverage. We determine the percentage of sugar 8% added to the fermented mixture. Amount of yeast added to the fermentation batch is 20 g/l; pH 3.6 is appropriate. Fermentation time is 11 days. We successfully produce banana wine with medium product quality. Keywords: Pre-test scores, Post-test scores, Usage of Internet and Number of concepts viewed. 1. Introduction A banana is an edible fruit produced by several kinds of large herbaceous flowering plants in the genus Musa. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible parthenocarpic (seedless) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa paradisiaca for the hybrid Musa acuminata M. balbisiana, depending on their genomic constitution. Banana, a wonderfully sweet fruit with firm and creamy flesh that come pre-packaged in a yellow jacket, available for harvest throughout the year consists mainly of sugars and filers which make it a source of immediate and slightly prolonged energy. When consumed, reduces depression, anaemia, blood pressure, stroke risk, heartburns, ulcers, stress, constipation and diarrhoea. It confers protection for eyesight, healthy bones, kidney malfunctions, morning sickness, itching and swelling, improves nerve functions as well as help people trying to give up smoking (Idise et al, 2011). Some studies about the banana-based products can be elaborated as follows: P. I. Akubor et al. (2003) investigated production and quality evaluation of banana wine. Juice was extracted from banana (Musa sapientum) pulp. The juice contained 3.0% total sugars, 0.08% protein, 0.35% ash, 5°Brix soluble solids (SS), 9 mg/100ml vitamin C and pH 4.45. The juice ameliorated to 18°Brix was inoculated with 3% (V/V) Baker's yeast (Saccharomyces cerevisiae) and held at 30 ± 2°C for 14 days. Soluble solids (SS), pH and specific gravity decreased while titratable acidity (TA) increased with increasing length of fermentation of the juice. The wine produced had 5% (V/V) alcohol, 0.04% protein, 48° Brix SS, 0.85% TA and 1.4 mg/100ml vitamin C. Sensory evaluation results showed there were no significant differences (p > 0.05) in flavor, taste, clarity and overall acceptability between banana wine and a reference wine. The banana wine was generally accepted. B. Cheirsilp and K. Umsakul (2008) processed banana-based wine product using pectinase and α-amylase. Banana must was treated with pectinase and α-amylase to hydrolyze pectin and starch prior to its use to produce a wine product. The synergistic activities of the enzymes enhanced hydrolysis of the complex carbohydrates. A decrease of 55% in the viscosity and a 2.7-fold increase in the amount of extracted juice were obtained after incubating with 0.05% (w/w) of pectinase at 4 0C for 2 h, followed by treating with 0.05% (w/w) of α-amylase at 50C for 3 h. A 15 and 39% increase in total soluble sugars and reducing sugars in extracted juice Correspondence: were achieved, respectively. Enzyme-treated banana must was diluted with four volumes of Nguyen Phuoc Minh water and then fermented by yeast to produce banana wine. The pretreatment of banana with Tra Vinh University, Vietnam. enzymes before wine fermentation resulted in a higher level of reducing sugars than that of the ~ 118 ~ International Journal of Multidisciplinary Research and Development control (nonenzyme-treated banana wine) during fermentation. Papaya) and Banana (Musa Sapientum) using commercial The clarity of the enzyme-treated banana wine was also Saccharomyces cerevisiae (E. C Kraus USA) and compared fourfold higher than that of the control at 25 days of them with Red wine (Carlo Rossi). Carbohydrate contents of fermentation. The concentrations of total soluble solids, total the produced wines were 6.1% (banana wine) and 6.2% soluble sugars, and alcohol in the enzyme-treated banana wine (pawpaw wine); sugar contents were 0.1 g/100g (banana wine) and the control have no significant differences. and 0.2 g/100g (pawpaw wine), Vitamin C contents were G.R. Pandhre et al. (2010) prepared wine from banana. The 10mg/100g (pawpaw wine) and 15mg/100g (banana wine); present investigation was carried out with objective to prepare while protein contents were 0.12 (pawpaw wine) and 0.28 mg/l of wine from banana fruit by fermentation using wine yeast (banana wine). The total solid contents were 7.0 (pawpaw Saccharomyces cerevisiae. The physico-chemical wine) and 7.3 mg/ml (banana wine), dissolved solid content characteristics of banana fruit pulp were analyzed to judge its ranged between 990 -1650 mg/l while crude fibre and crude fat suitability for preparation of wine. Process of preparation of were absent in all the wines. The K+ Na+ Mg+ Ca++ and Cl¯ banana wine was standardized and prepared wine was contents were 12, 64, 48, 0.8 and 24 and 21 mg/l, content analyzed for its physico-chemical and sensorial quality ranged between 64 and 78 mg/l, content ranged between 48 attributes. The results revealed that sparkling wine, acidic in and 54 mg/l); content ranged between 0.8 and 12mg/l; while taste (titrable acidity (0.96%) with 8.2 per cent of alcohol content ranged between 24 and 60 mg/l. content could be successfully prepared by using banana fruit as Evans Chidi Egwim et al. (2013) investigated the effect of base raw material. Sensorial quality attributes of banana wine pectinase on the yield and organoleptic evaluation of juice and were compared with commercial grape red wine. The sensory wine from banana and paw-paw. The study investigated the evaluated rated banana wine quite acceptable as alcoholic effectiveness of varying concentrations of pectinase on the beverage and is comparable with commercially available yield of banana and paw-paw juice. It also evaluated the market wine. organoleptic scores of wines produced from the juice of Idise et al. (2011) studied wine produced from banana (Musa banana and paw-paw made using the pectinase extracted juice. Sapientum). Fermentation of banana must for 144 h was The pectinase juice extraction gave yields of 63.4% and 78.7% carried out using recipes A to D. Recipe A contained a mixture for banana and paw-paw compared to 38% and 43% for non- of banana must with natural yeast. A was enhanced with enzymic extractions. Maximum enzyme performance was at granulated sugar to obtain recipe B. Recipe C contained recipe concentration of 6 mg/ ml resulting in a slurry volume of 188.0 A augmented with granulated sugar and bakers’ yeast while ml for banana and 160 ml for paw-paw slurries. This enzyme recipe D (control) contained only granulated sugar solution concentration (6 mg/ml) also gave the juice with the least juice and bakers’ yeast. Wine produced had values that ranged from density of 0.940 for paw-paw juice and 1.003 for banana juice 31.4 ± 0.29 to 33.2 ± 0.12°C for temperature, 3.38 ± 0.017 to respectively. The reducing sugars were 1098.2 mg/ 100 g and 3.54 ± 0.052 for pH, 0.999 ± 0.0085 to 1.02 ± 0.0058 for 968.8 mg/ 100 g for banana and paw-paw. The titratable specific gravity, 0.586 ± 0.018 to 0.71 ± 0.017 for optical acidity were 2.0% and 0.8% for banana and paw-paw juices. gravity, 1.37 ± 0.075 to 1.383 ± 0.152 for percentage (%) The pH of the wines from paw-paw and banana were not alcohol (v/v), 0.271 versus 0.012 to 1.348 ± 0.072 for significantly (p<0.05) affected by the concentration of the percentage (%) titratable acidity, 8.2 ± 0.099 to 9.38 ± 0.283 enzyme used in their juice extraction. Organoleptic evaluation for total aerobic counts and 3.5 ± 0.5 to 4.75 ± 0.1 for Rf. after two weeks of ageing showed that banana wine was better Malo-lactic fermentation after 48 h was evident. Taste testing accepted. This may be as a result of its higher reducing sugar showed very little differences in wines from recipes A to C. content. The research clearly demonstrates the potential and Statistical analyses of tested parameters at 95% confidence applicability of pectinase in improving yield in the banana and level showed no significant differences. The wine from the paw-paw juice extraction process. control was similar to natural palm wine in taste and Prabir Dhar et al. (2013) conducted the production of banana characteristics. Wine could thus be produced from banana for alcohol and utilization of banana residue. Aim of the study was immediate consumption, within 48 h, using the recipes A to C. production of alcohol from banana juice which use as Alvarenga et al. (2011) carried out potential application of complete replacement of malt in alcohol production by Saccharomyces cerevisiae strains for the fermentation of utilizing pure culture of Saccharomyces cerevisiae as banana pulp.
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