CONSUMER ACCEPTABILITY AND PHYSICOCHEMICAL PROPERTIES OF KENYAN CACTUS FRUIT WINE.
| Title: | CONSUMER ACCEPTABILITY AND PHYSICOCHEMICAL PROPERTIES OF KENYAN CACTUS FRUIT WINE. |
|---|---|
| Authors: | Mwenda, D. M.1 denismutugi98@gmail.com, Abong, G. O.1, Kaindi, D. W. M.1, Omayio, D. G.1 |
| Source: | African Journal of Food, Agriculture, Nutrition & Development. Sep2024, Vol. 24 Issue 9, p24656-24674. 19p. |
| Subject Terms: | *FRUIT wines, *SACCHAROMYCES cerevisiae, *RED wines, *FOOD industry, *VITAMIN C |
| Abstract: | Cactus pear fruits are rich in phytochemical compounds. They are dominant in the Kenya's Arid and Semi-Arid [ASAL] areas due to their adaptation to prolonged drought. However, processing technologies to utilize these fruits in making consumer acceptable, therapeutic and quality products are almost non-existent in Kenya. This study sought to process the cactus fruits from Laikipia and Baringo to a high quality and acceptable red wine using Saccharomyces cerevisiae [Wine yeast BV818 and Baker's yeast] as fermentation factors. It incorporated a completely randomized study design to assess the wines' physicochemical parameters and a 7-point hedonic scale for sensory evaluation. Total soluble solids and pH were monitored over 24 days after which the wines were evaluated for sensory acceptability, color and phytochemical compositions. There were significant [p<0.05] differences in sensory parameters between the fruit wines, with Laikipia-made wines more accepted [5.28-5.46] and with higher scores in color [6.06-6.21], mouthfeel [5.39-5.42] and astringency [5.13-5.31] compared to Baringo-made wines that ranged between 5.33-6.04 for color, 4.64-5.29 for mouthfeel and 4.56-5.23 for astringency. Laikipia-made wines had a higher redness value [7.00-8.83] than Baringo ones [5.50-7.33]. Wine yeast [BV818], produced a higher alcohol content that ranged 14.08-14.17 % though not significantly [p>0.05] different to ones fermented by bakers' yeast [13.67-13.92. The pH, titratable acidity [T.A] and Total soluble solids [TSS] levels for the wines ranged at 4.1 -4.4, 0.8-1.4 g 100-1 L and 6.8-7.30 brix respectively. Vitamin C levels ranged [519.16-1078.91 mg 100-1 g], free phenolics [180.79-285.10 mg GAE 100-1 g] and flavonoids levels [179.26 - 242.46 mg CE 100-1 g]. The findings on high phytochemical compounds, average overall acceptability [5.17], and alcohol percentage within still table wines [6.5-16.5%] range maps cactus fruits as an alternative fruit for red wines in the local markets and indicate their potential in commercial utilization in the food industry. [ABSTRACT FROM AUTHOR] |
| Copyright of African Journal of Food, Agriculture, Nutrition & Development is the property of African Scholarly Science Communications Trust (ASCCAT) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
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| Items | – Name: Title Label: Title Group: Ti Data: CONSUMER ACCEPTABILITY AND PHYSICOCHEMICAL PROPERTIES OF KENYAN CACTUS FRUIT WINE. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Mwenda%2C+D%2E+M%2E%22">Mwenda, D. M.</searchLink><relatesTo>1</relatesTo><i> denismutugi98@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Abong%2C+G%2E+O%2E%22">Abong, G. O.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Kaindi%2C+D%2E+W%2E+M%2E%22">Kaindi, D. W. M.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Omayio%2C+D%2E+G%2E%22">Omayio, D. G.</searchLink><relatesTo>1</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22African+Journal+of+Food%2C+Agriculture%2C+Nutrition+%26+Development%22">African Journal of Food, Agriculture, Nutrition & Development</searchLink>. Sep2024, Vol. 24 Issue 9, p24656-24674. 19p. – Name: Subject Label: Subject Terms Group: Su Data: *<searchLink fieldCode="DE" term="%22FRUIT+wines%22">FRUIT wines</searchLink><br />*<searchLink fieldCode="DE" term="%22SACCHAROMYCES+cerevisiae%22">SACCHAROMYCES cerevisiae</searchLink><br />*<searchLink fieldCode="DE" term="%22RED+wines%22">RED wines</searchLink><br />*<searchLink fieldCode="DE" term="%22FOOD+industry%22">FOOD industry</searchLink><br />*<searchLink fieldCode="DE" term="%22VITAMIN+C%22">VITAMIN C</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Cactus pear fruits are rich in phytochemical compounds. They are dominant in the Kenya's Arid and Semi-Arid [ASAL] areas due to their adaptation to prolonged drought. However, processing technologies to utilize these fruits in making consumer acceptable, therapeutic and quality products are almost non-existent in Kenya. This study sought to process the cactus fruits from Laikipia and Baringo to a high quality and acceptable red wine using Saccharomyces cerevisiae [Wine yeast BV818 and Baker's yeast] as fermentation factors. It incorporated a completely randomized study design to assess the wines' physicochemical parameters and a 7-point hedonic scale for sensory evaluation. Total soluble solids and pH were monitored over 24 days after which the wines were evaluated for sensory acceptability, color and phytochemical compositions. There were significant [p<0.05] differences in sensory parameters between the fruit wines, with Laikipia-made wines more accepted [5.28-5.46] and with higher scores in color [6.06-6.21], mouthfeel [5.39-5.42] and astringency [5.13-5.31] compared to Baringo-made wines that ranged between 5.33-6.04 for color, 4.64-5.29 for mouthfeel and 4.56-5.23 for astringency. Laikipia-made wines had a higher redness value [7.00-8.83] than Baringo ones [5.50-7.33]. Wine yeast [BV818], produced a higher alcohol content that ranged 14.08-14.17 % though not significantly [p>0.05] different to ones fermented by bakers' yeast [13.67-13.92. The pH, titratable acidity [T.A] and Total soluble solids [TSS] levels for the wines ranged at 4.1 -4.4, 0.8-1.4 g 100-1 L and 6.8-7.30 brix respectively. Vitamin C levels ranged [519.16-1078.91 mg 100-1 g], free phenolics [180.79-285.10 mg GAE 100-1 g] and flavonoids levels [179.26 - 242.46 mg CE 100-1 g]. The findings on high phytochemical compounds, average overall acceptability [5.17], and alcohol percentage within still table wines [6.5-16.5%] range maps cactus fruits as an alternative fruit for red wines in the local markets and indicate their potential in commercial utilization in the food industry. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of African Journal of Food, Agriculture, Nutrition & Development is the property of African Scholarly Science Communications Trust (ASCCAT) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.18697/ajfand.134.24900 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 19 StartPage: 24656 Subjects: – SubjectFull: FRUIT wines Type: general – SubjectFull: SACCHAROMYCES cerevisiae Type: general – SubjectFull: RED wines Type: general – SubjectFull: FOOD industry Type: general – SubjectFull: VITAMIN C Type: general Titles: – TitleFull: CONSUMER ACCEPTABILITY AND PHYSICOCHEMICAL PROPERTIES OF KENYAN CACTUS FRUIT WINE. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Mwenda, D. M. – PersonEntity: Name: NameFull: Abong, G. O. – PersonEntity: Name: NameFull: Kaindi, D. W. M. – PersonEntity: Name: NameFull: Omayio, D. G. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 09 Text: Sep2024 Type: published Y: 2024 Identifiers: – Type: issn-print Value: 16845358 Numbering: – Type: volume Value: 24 – Type: issue Value: 9 Titles: – TitleFull: African Journal of Food, Agriculture, Nutrition & Development Type: main |
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