Sensory Evaluation of developed fermented banana vinegar

Author Name : Ayushi Pathak, Sunita Mishra, Priyanka Shankar

ABSTRACT

The anaerobic conversion of carbohydrates to ethanol (C2H5OH) and the aerobic oxidation of ethanol to acetic acid made vinegar fermentation essentially a two-step process (CH3CO2H). It was discovered that employing yeast and Acetobacter, vinegar could be successfully created from banana juice. Banana fruit pulp was a viable raw material for fermentation-based ethanol production as well as vinegar manufacture. Fermented foods are foods or beverages that have been generated by the controlled growth of microorganisms and the enzymatic conversion of food components. Fermented foods have been increasingly popular in recent years, owing to their potential health benefits. According to the results of this study, after optimising specific physical conditions for fermentation, a pretty excellent yield of ethanol and acetic acid can be obtained.

Key words- vinegar, fermentation, sensory response