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Анотація
Pear fruit (Pyrus pyrifolia) is known for its distinctive chemical composition, making it a promising substrate for wine fermentation. However, a significant challenge in the fermentation process is the wastage of pear slices once fermentation is complete. Therefore, this study aimed to address this issue by optimizing the process of producing alcoholic pear slices, analyzing fermentation kinetics, and refining the product through sensory evaluation. The research involved fermenting locally sourced Pyrus pyrifolia for different durations: A (0 days), B (2 days), C (4 days), D (6 days), E (8 days), F (10 days), G (12 days), H (14 days), I (16 days), and J (18 days). The fermented pear slices were then assessed and optimized based on key sensory attributes such as color, taste, texture, and overall acceptance. Additionally, the slices were stored at different sugar concentrations (X = 15ºBx, Y = 20ºBx, and Z = 20ºBx) to evaluate the impact of sugar levels on their sensory properties. Sensory evaluations identified sample E, fermented for 8 days, and sample Y, with a sugar concentration of 20ºBx, as the most preferred. The findings revealed that extended fermentation durations resulted in a decrease in pH and total soluble solids, while acidity and alcohol content increased. Statistical analysis showed a significant (p≤0.05) effect of both fermentation duration and sugar concentration on the sensory qualities of the alcoholic pear slices. The study concludes that controlled fermentation, coupled with the right sugar concentration, can significantly enhance the quality of alcoholic pear slices, providing a valuable use for byproducts in pear wine production. This novel product offers the combined benefits of alcohol content and fruit flavor, making it a unique addition to the market.
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Як цитувати
Ghimire, H., Rai, B. K., Rai, K., Dahal, R., Sherma, G., Giri, S., Chaudhary, S., & Acharya, P. (2024). ДОСЛІДЖЕННЯ ЯКОСТІ ТА СЕНСОРНИХ ХАРАКТЕРИСТИК СПИРТОВИХ ГРУШЕВИХ СЛАЙСІВ. Food Science and Technology, 18(2). https://doi.org/10.15673/fst.v18i2.2900
Номер
Розділ
Технологія і безпека продуктів харчування
Посилання
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2. Silva GJ, Souza TM, Barbieri RL, Costa de Oliveira A. Origin, domestication, and dispersing of pear (Pyrus spp.). Adv Agric. 2014;2014:1-8. https://doi.org/10.1155/2014/541097
3. Liaudanskas M, Zymonė K, Viškelis J, Klevinskas A, Janulis V. Determination of the phenolic composition and antioxidant activity of pear extracts. J Chem. 2017;2017(1):1-9. https://doi.org/10.1155/2017/7856521
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5. Hameed F, Gupta N, Rehman R. Pear wastes and by-products: Chemistry, processing, and utilization. In: Muzaffar K, Sof SA, Mir SA, editors. Handbook of fruit wastes and by‐products: chemistry, processing technology, and utilization. Boca Raton, London, New York: CRC Press; 2023. p. 305-13. https://doi.org/10.1201/9781003164463-20
6. Sahiba MA, Divya J. A review on pharmacognostical and phytochemical evaluation of Pyrus pashia Buch-Ham ex D. Don. The Pharm Innov J. 2018;7(5):186-9.
7. Joshi VK, Thakur NS, Bhat A, Garg C. Wine and brandy: a perspective. In: Joshi VK, editor. Handbook of enology: Principles, practices and recent Innovations. 1. New Delhi: Asia Tech Publisher; 2011. p. 3-45.
8. Joshi VK, Panesar PS, Rana VS, Kaur S. Science and technology of fruit wines: An overview. In: Kossovea M, Joshi VK, Panesar PS, editors. Science and technology of fruit wines. UK: Elsevier; 2017. p. 1-72. https://doi.org/10.1016/B978-0-12-800850-8.00001-6
9. Pinto T, Vilela A, Cosme F. Chemical and sensory characteristics of fruit juice and fruit fermented beverages and their consumer acceptance. Beverages. 2022;8:1-22. https://doi.org/10.3390/beverages8020033
10. Mohanty S, Ray P, Swain M, Ray R. Fermentation of cashew (Anacardium occidentale L.)“apple” into wine. J Food Process Preserv. 2006;30(3):314-22. https://doi.org/10.1111/j.1745-4549.2006.00067.x
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16. Kusumaningrum D, Lee S-H, Lee W-H, Mo C, Cho B-K. A review of technologies to prolong the shelf life of fresh tropical fruits in Southeast Asia. J Biosystems Eng 2015;40(4):345-58. https://doi.org/10.5307/JBE.2015.40.4.345
17. Parajuli A, Katuwal N, Dangal A. Optimization and shelf-life evaluation of mayonnaise like paste prepared using avocado pulp. Acta Agric Serb. 2022;27(54):149-56. https://doi.org/10.5937/AASer2254149P
18. Wu C-T, editor An overview of postharvest biology and technology of fruits and vegetables. Technology on reducing post-harvest losses and maintaining quality of fruits and vegetables proceedings of 2010 AARDO Workshop; 2010: 農業試驗所.
19. Barrett DM, Lloyd B. Advanced preservation methods and nutrient retention in fruits and vegetables. J Sci Food Agric. 2012;92(1):7-22. https://doi.org/10.1002/jsfa.4718
20. KC Y, Rayamajhi S, Dangal A, Shiwakoti LD. Phytochemical, nutritional, antioxidant activity and sensorial characteristics of amala (Phyllanthus emblica L.) chutney. Asian Food Sci J. 18 (1). 2020:43-52. https://doi.org/10.9734/afsj/2020/v18i130209
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22. Chhetri AJ, Dangal A, Shah R, Timsina P, Bohara E. Nutritional and sensory quality of prepared tomato (Solanum lycopersicum) Leather. Anal Sci Technol. 2022;35(4):169-80.
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26. Dangal A, Timsina P, Dahal S. Review on: uses of cereals in traditional foods of Nepal and their preparation process. EUREKA: Life Sci. 2021;6:49-60. https://doi.org/10.21303/2504-5695.2021.002122
27. 2Rolle R, Satin M. Basic requirements for the transfer of fermentation technologies to developing countries. Int J Food Microbiol. 2002;75(3):181-7. https://doi.org/10.1016/S0168-1605(01)00705-X
28. Mani A. Food preservation by fermentation and fermented food products. Int J Acad Res Dev. 2018;1:51-7.
29. Moreno-Arribas MV, Polo MC. Winemaking biochemistry and microbiology: Current knowledge and future trends. Crit Rev Food Sci Nutr. 2005;45(4):265-86. https://doi.org/10.1080/10408690490478118
30. Mora F, Pérez K, Quezada C, Herrera C, Cassano A, Ruby-Figueroa R. Impact of membrane pore size on the clarification performance of grape marc extract by microfiltration. Membranes. 2019;9(11):1-15. https://doi.org/10.3390/membranes9110146
31. Ianni A, Di Luca A, Martino C, Bennato F, Marone E, Grotta L, et al. Dietary supplementation of dried grape pomace increases the amount of linoleic acid in beef, reduces the lipid oxidation and modifies the volatile profile. Animals. 2019;9(8):1-13. https://doi.org/10.3390/ani9080578
32. Bennato F, Di Luca A, Martino C, Ianni A, Marone E, Grotta L, et al. Influence of grape pomace intake on nutritional value, lipid oxidation and volatile profile of poultry meat. Foods. 2020;9(4):1-14. https://doi.org/10.3390/foods9040508
33. Torre E, Iviglia G, Cassinelli C, Morra M, Russo N. Polyphenols from grape pomace induce osteogenic differentiation in mesenchymal stem cells. Int J Mol Med. 2020;45(6):1721-34. https://doi.org/10.3892/ijmm.2020.4556
34. Olejar KJ, Ricci A, Swift S, Zujovic Z, Gordon KC, Fedrizzi B, et al. Characterization of an antioxidant and antimicrobial extract from cool climate, white grape marc. Antioxidants. 2019;8(7):1-13. https://doi.org/10.3390/antiox8070232
35. Nath A, Deka BC, Singh A, Patel R, Paul D, Misra L, et al. Extension of shelf life of pear fruits using different packaging materials. J Food Sci Technol. 2012;49(5):556-63. https://doi.org/10.1007/s13197-011-0305-4
36. Rhyu J, Kim MS, You M-K, Bang M-A, Kim H-A. Pear pomace water extract inhibits adipogenesis and induces apoptosis in 3T3-L1 adipocytes. Nutr Res Pract 2014;8(1):33-9. https://doi.org/10.4162/nrp.2014.8.1.33
37. Kosseva MR, Joshi VK, Panesar PS. Pear wine/perry. Science and technology of fruit wine production. United Kingdom: Elsevier; 2017. p. 315-8. https://doi.org/10.1016/B978-0-12-800850-8.00011-9
38. Gomes MH, Vieira T, Fundo JF, Almeida DP. Polyphenoloxidase activity and browning in fresh-cut ‘Rocha’pear as affected by pH, phenolic substrates, and antibrowning additives. Postharvest Biol Technol. 2014;91:32-8. https://doi.org/10.1016/j.postharvbio.2013.12.013
39. Waites MJ, Morgan NL, Rockey JS, Higton G. Industrial microbiology: An introduction. Great Britain: Blackwell Science Ltd.; 2001.
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41. Jacob F, Archer T, Castor J. Thermal death time of yeast. Am. J. Enol. Vitic. 1964;15(2):69-74. https://doi.org/10.5344/ajev.1964.15.2.69
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44. Hansen E. Factors affecting post-harvest color development in pears. Proc. Am. Soc Hort Sci. 1955;66:118-24.
45. Quamme HA, Gray JI. Pear fruit quality and factors that condition it. In: Pattee HE, editor. Evaluation of quality of fruits and vegetables. Westport, Connecticut: The Avi Publishing Company; 1985. p. 47-59. https://doi.org/10.1007/978-1-4613-2549-9_2
46. Reiland H, Slavin J. Systematic review of pears and health. Nutr Today. 2015;50(6):301-5. https://doi.org/10.1097/NT.0000000000000112
47. Layne REC, Quamme HA. Pears. In: Janick J, Moore JN, editors. Advances in Fruit Breeding. Lafayette, IN: Purdue University Press; 1975. p. 38-70.
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49. Baniwal P, Hathan BS. Physico-chemical, nutritional, functional, textural and morphological characterization of sand pear fruit (Pyrus pyrifolia L.) from northern region of India. Asian J Chem. 2017;29(4):805-9. https://doi.org/10.14233/ajchem.2017.20317
50. Verma A, Kushwaha A. Effect of maturation on physico-chemical characteristics of ‘Gola’Pear (Pyrus pyrifolia) fruit. Int.J.Curr.Microbiol.App.Sci. 2018(7):2985-95.
51. Hwang I-G, Woo K-S, Kim T-M, Kim D-J, Yang M-H, Jeong H-S. Change of physicochemical characteristics of Korean pear (Pyrus pyrifolia Nakai) juice with heat treatment conditions. Korean J. Food Sci. Technol. 2006;38(3):342-7.
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2. Silva GJ, Souza TM, Barbieri RL, Costa de Oliveira A. Origin, domestication, and dispersing of pear (Pyrus spp.). Adv Agric. 2014;2014:1-8. https://doi.org/10.1155/2014/541097
3. Liaudanskas M, Zymonė K, Viškelis J, Klevinskas A, Janulis V. Determination of the phenolic composition and antioxidant activity of pear extracts. J Chem. 2017;2017(1):1-9. https://doi.org/10.1155/2017/7856521
4. Hameed F, Gupta N, Rahman R, Anjum N, Nayik GA. Jamun. In: Nayik GAaG, A., editor. Antioxidants in fruits: properties and health benefits. Singapore: Springer; 2020. https://doi.org/10.1007/978-981-15-7285-2_32
5. Hameed F, Gupta N, Rehman R. Pear wastes and by-products: Chemistry, processing, and utilization. In: Muzaffar K, Sof SA, Mir SA, editors. Handbook of fruit wastes and by‐products: chemistry, processing technology, and utilization. Boca Raton, London, New York: CRC Press; 2023. p. 305-13. https://doi.org/10.1201/9781003164463-20
6. Sahiba MA, Divya J. A review on pharmacognostical and phytochemical evaluation of Pyrus pashia Buch-Ham ex D. Don. The Pharm Innov J. 2018;7(5):186-9.
7. Joshi VK, Thakur NS, Bhat A, Garg C. Wine and brandy: a perspective. In: Joshi VK, editor. Handbook of enology: Principles, practices and recent Innovations. 1. New Delhi: Asia Tech Publisher; 2011. p. 3-45.
8. Joshi VK, Panesar PS, Rana VS, Kaur S. Science and technology of fruit wines: An overview. In: Kossovea M, Joshi VK, Panesar PS, editors. Science and technology of fruit wines. UK: Elsevier; 2017. p. 1-72. https://doi.org/10.1016/B978-0-12-800850-8.00001-6
9. Pinto T, Vilela A, Cosme F. Chemical and sensory characteristics of fruit juice and fruit fermented beverages and their consumer acceptance. Beverages. 2022;8:1-22. https://doi.org/10.3390/beverages8020033
10. Mohanty S, Ray P, Swain M, Ray R. Fermentation of cashew (Anacardium occidentale L.)“apple” into wine. J Food Process Preserv. 2006;30(3):314-22. https://doi.org/10.1111/j.1745-4549.2006.00067.x
11. Joshi V, Sharma R, Girdher A, Abrol GS. Effect of dilution and maturation on physico-chemical and sensory quality of jamun (Black plum) wine. Indian J Nat Prod Res. 2012;3(2):222-7.
12. 1Bhat A, Joshi VK. Processing. In: Sharma RM, Pandey, S.N., Pandey, editor. The Pear: Production, post-harvest management and protection. Lucknow: IBDC; 2010. p. 699.
13. Joshi VK, Ray RC. Wine and winemaking: An introduction. In: Joshi VK, Ray RC, editors. Winemaking basics and applied aspects. Boca Raton: CRC press; 2021. p. 3-36. https://doi.org/10.1201/9781351034265-2
14. He W, Tian Y, Liu S, Vaateri L, Ma X, Haikonen T, et al. Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii. Food Chem. 2023;422:136184. https://doi.org/10.1016/j.foodchem.2023.136184
15. Fontana AR, Antoniolli A, Bottini R. Grape pomace as a sustainable source of bioactive compounds: Extraction, characterization, and biotechnological applications of phenolics. J Agric Food Chem. 2013;61(38):8987-9003. https://doi.org/10.1021/jf402586f
16. Kusumaningrum D, Lee S-H, Lee W-H, Mo C, Cho B-K. A review of technologies to prolong the shelf life of fresh tropical fruits in Southeast Asia. J Biosystems Eng 2015;40(4):345-58. https://doi.org/10.5307/JBE.2015.40.4.345
17. Parajuli A, Katuwal N, Dangal A. Optimization and shelf-life evaluation of mayonnaise like paste prepared using avocado pulp. Acta Agric Serb. 2022;27(54):149-56. https://doi.org/10.5937/AASer2254149P
18. Wu C-T, editor An overview of postharvest biology and technology of fruits and vegetables. Technology on reducing post-harvest losses and maintaining quality of fruits and vegetables proceedings of 2010 AARDO Workshop; 2010: 農業試驗所.
19. Barrett DM, Lloyd B. Advanced preservation methods and nutrient retention in fruits and vegetables. J Sci Food Agric. 2012;92(1):7-22. https://doi.org/10.1002/jsfa.4718
20. KC Y, Rayamajhi S, Dangal A, Shiwakoti LD. Phytochemical, nutritional, antioxidant activity and sensorial characteristics of amala (Phyllanthus emblica L.) chutney. Asian Food Sci J. 18 (1). 2020:43-52. https://doi.org/10.9734/afsj/2020/v18i130209
21. C Y, Dangal A, Thapa S, Rayamajhi S, Chalise K, Shiwakoti LD, et al. Nutritional, phytochemicals, and sensory analysis of Lapsi (Choerospondias axillaris) fruit leather. Int J Food Prop. 2022;25(1):960-75. https://doi.org/10.1080/10942912.2022.2070203
22. Chhetri AJ, Dangal A, Shah R, Timsina P, Bohara E. Nutritional and sensory quality of prepared tomato (Solanum lycopersicum) Leather. Anal Sci Technol. 2022;35(4):169-80.
23. Dangal A, Timsina P, Dahal S. A comprehensive review on study of physical, nutritional, and phytochemical characteristics as well as therapeutic activities of Choerospondias axillaris (lapsi). Food Biosci. 2023;53:102713. https://doi.org/10.1016/j.fbio.2023.102713
24. Jagtap UB, Bapat VA. Wines from fruits other than grapes: Current status and future prospectus. Food Biosci. 2015;9:80-96. https://doi.org/10.1016/j.fbio.2014.12.002
25. Khadka N, Acharya DR, Dangal A, Rai K, Gurung G, Sherma G, et al. Study on the changes during the fermentation of the wine prepared from palm (Phoenix sylvestris) sap. Heliyon. 2024. https://doi.org/10.1016/j.heliyon.2024.e35799
26. Dangal A, Timsina P, Dahal S. Review on: uses of cereals in traditional foods of Nepal and their preparation process. EUREKA: Life Sci. 2021;6:49-60. https://doi.org/10.21303/2504-5695.2021.002122
27. 2Rolle R, Satin M. Basic requirements for the transfer of fermentation technologies to developing countries. Int J Food Microbiol. 2002;75(3):181-7. https://doi.org/10.1016/S0168-1605(01)00705-X
28. Mani A. Food preservation by fermentation and fermented food products. Int J Acad Res Dev. 2018;1:51-7.
29. Moreno-Arribas MV, Polo MC. Winemaking biochemistry and microbiology: Current knowledge and future trends. Crit Rev Food Sci Nutr. 2005;45(4):265-86. https://doi.org/10.1080/10408690490478118
30. Mora F, Pérez K, Quezada C, Herrera C, Cassano A, Ruby-Figueroa R. Impact of membrane pore size on the clarification performance of grape marc extract by microfiltration. Membranes. 2019;9(11):1-15. https://doi.org/10.3390/membranes9110146
31. Ianni A, Di Luca A, Martino C, Bennato F, Marone E, Grotta L, et al. Dietary supplementation of dried grape pomace increases the amount of linoleic acid in beef, reduces the lipid oxidation and modifies the volatile profile. Animals. 2019;9(8):1-13. https://doi.org/10.3390/ani9080578
32. Bennato F, Di Luca A, Martino C, Ianni A, Marone E, Grotta L, et al. Influence of grape pomace intake on nutritional value, lipid oxidation and volatile profile of poultry meat. Foods. 2020;9(4):1-14. https://doi.org/10.3390/foods9040508
33. Torre E, Iviglia G, Cassinelli C, Morra M, Russo N. Polyphenols from grape pomace induce osteogenic differentiation in mesenchymal stem cells. Int J Mol Med. 2020;45(6):1721-34. https://doi.org/10.3892/ijmm.2020.4556
34. Olejar KJ, Ricci A, Swift S, Zujovic Z, Gordon KC, Fedrizzi B, et al. Characterization of an antioxidant and antimicrobial extract from cool climate, white grape marc. Antioxidants. 2019;8(7):1-13. https://doi.org/10.3390/antiox8070232
35. Nath A, Deka BC, Singh A, Patel R, Paul D, Misra L, et al. Extension of shelf life of pear fruits using different packaging materials. J Food Sci Technol. 2012;49(5):556-63. https://doi.org/10.1007/s13197-011-0305-4
36. Rhyu J, Kim MS, You M-K, Bang M-A, Kim H-A. Pear pomace water extract inhibits adipogenesis and induces apoptosis in 3T3-L1 adipocytes. Nutr Res Pract 2014;8(1):33-9. https://doi.org/10.4162/nrp.2014.8.1.33
37. Kosseva MR, Joshi VK, Panesar PS. Pear wine/perry. Science and technology of fruit wine production. United Kingdom: Elsevier; 2017. p. 315-8. https://doi.org/10.1016/B978-0-12-800850-8.00011-9
38. Gomes MH, Vieira T, Fundo JF, Almeida DP. Polyphenoloxidase activity and browning in fresh-cut ‘Rocha’pear as affected by pH, phenolic substrates, and antibrowning additives. Postharvest Biol Technol. 2014;91:32-8. https://doi.org/10.1016/j.postharvbio.2013.12.013
39. Waites MJ, Morgan NL, Rockey JS, Higton G. Industrial microbiology: An introduction. Great Britain: Blackwell Science Ltd.; 2001.
40. Lalvin EC-1118™ [Internet]. 2023 [cited 20 April, 2023]. Available from: https://admin.lallemandbrewing.com/wp-content/uploads/2017/03/EC1118-TDS-ENG-Lalvin.pdf.
41. Jacob F, Archer T, Castor J. Thermal death time of yeast. Am. J. Enol. Vitic. 1964;15(2):69-74. https://doi.org/10.5344/ajev.1964.15.2.69
42. Rai BK, KC JB. Basic food analysis handbook. Anamnagar, Kathmandu: Pragati prints; 2019.
43. Rangana S. Handbook of analysis and quality control for fruits and vegetables products. second ed. New Delhi, India: Tata McGraw-Hill Publishing; 1986.
44. Hansen E. Factors affecting post-harvest color development in pears. Proc. Am. Soc Hort Sci. 1955;66:118-24.
45. Quamme HA, Gray JI. Pear fruit quality and factors that condition it. In: Pattee HE, editor. Evaluation of quality of fruits and vegetables. Westport, Connecticut: The Avi Publishing Company; 1985. p. 47-59. https://doi.org/10.1007/978-1-4613-2549-9_2
46. Reiland H, Slavin J. Systematic review of pears and health. Nutr Today. 2015;50(6):301-5. https://doi.org/10.1097/NT.0000000000000112
47. Layne REC, Quamme HA. Pears. In: Janick J, Moore JN, editors. Advances in Fruit Breeding. Lafayette, IN: Purdue University Press; 1975. p. 38-70.
48. Pearl GG. Inedible. In: Jensen W, Devine C, Dikemann M, editors. Encyclopedia of meat sciences London, UK: Elsevier Science Ltd; 2004. p. 112–25. https://doi.org/10.1016/B0-12-464970-X/00047-7
49. Baniwal P, Hathan BS. Physico-chemical, nutritional, functional, textural and morphological characterization of sand pear fruit (Pyrus pyrifolia L.) from northern region of India. Asian J Chem. 2017;29(4):805-9. https://doi.org/10.14233/ajchem.2017.20317
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