FORMULATION AND NUTRIENT ANALYSIS OF VITAMIN C ENRICHED RED WINE USING ROSELLE ( Hibiscus sabdariffa ) AND PEPPERMINT ( Mentha piperita L.) Presented by: Tirna Purkait and Dr. Sangeeta Pandey PG Food Science and Nutrition, Department of Nutrition & Dietetics, Mount Carmel College, Autonomous, Bengaluru
CONTENTS INTRODUCTION OBJECTIVES METHODOLOGY RESULTS & DISCUSSIONS CONCLUSION LIMITA TIONS AND RECOMMENDA TIONS PG Food Science and Nutrition, Department of Nutrition & Dietetics, Mount Carmel College, Autonomous, Bengaluru
INTRODUCTION Wine is a functional fermented food that have many health benefits. (Giri Nandagopal.M.S and Praveen S. Nair, 2013). Wine is produced by the fermentation of yeast which involves the conversion of sugar to alcohol. Using fruits, flowers and vegetables, herbs having medicinal and nutritional value as a substrate for wine production, there is a potential of getting enhanced health benefits from them . According to USDA National Nutrient Database for Standard Reference (1 April, 2018), total ascorbic acid or vitamin C in red wine is 0%. Since Red wine has no vitamin C in it, by value addition of Hibiscus sabdriffa will contribute to its natural vitamin C content. Peppermint extract is added to the product to neutralize the bitterness imparted by Hibiscus sabdriffa by the cooling effect of peppermint. PG Food Science and Nutrition, Department of Nutrition & Dietetics, Mount Carmel College, Autonomous, Bengaluru
OBJECTIVES To conduct sensory To study the shelf life of To develop a red wine with evaluation of the products the product using two roselle and peppermint and to analyze the different packaging extract and also enriched in physicochemical properties materials (glass and plastic vitamin C. and nutritional content. bottle). PG Food Science and Nutrition, Department of Nutrition & Dietetics, Mount Carmel College, Autonomous, Bengaluru
RESEARCH DESIGN PG Food Science and Nutrition, Department of Nutrition & Dietetics, Mount Carmel College, Autonomous, Bengaluru
METHODOLOGY Sample Collection and Preparation- Fresh grapes were purchased, destemmed, soaked in warm water and salt (NaCl) for 10 minutes, washed with clean water, dried in a clean muslin cloth and sorted. Grapes ( Vitis labrusca ) were weighed accurately for all the variations and crushed and mashed by a clean wooden muddler in a clean and dry vessel. Dried Roselle petals (bright red variety) are purchased from market and it is weighed accurately according to the calculated concentration of the respected variation and it is crushed and mashed along with the grapes nicely with the help of the muddler. 75g Sugar and 500ml sterilized warm water are added to the mixtures after this. Thus the Total Soluble Solids (TSS) of the mashes were adjusted. Before inoculation, Potassium metabisulfite was added in the mashes to reduce the bacterial contamination. Commercially available baker’s yeast ( Saccharomyces cerevisiae ) suspension (1g/l) is added to it and mixed well. The wine must is filled into sterilized fermentation jars and sealed airtight and left to incubate for 28 days at room temperature. PG Food Science and Nutrition, Department of Nutrition & Dietetics, Mount Carmel College, Autonomous, Bengaluru
METHODOLOGY After 28 days the filtration was done for each variation and the amount of extract obtained from each Pasteurization and Bottling- variation is measured by measuring cylinder. Peppermint extract was made from fresh peppermint leaves which were purchased from the market and The clear wine was transferred into destemmed, soaked in warm water and salt for 5 minutes, washed with clean water, dried in a clean covered steel pots and pasteurized by muslin cloth and sorted. heating to 70 o C for 15 minutes and cooled to room temperature (25 o C). No chemical was added for the clarification of wines. For each variation apart from control, around 10 gm leaves were measured and taken for crushing. The leaves were crushed uniformly by adding water. Afterward, it was added to 200 ml distilled water and boiled. Cold wines were filled into pre-sterilized bottles and kept in room until needed for further analysis. It it was separated with the assistance of filter paper. The extract was thus prepared and could now be included. The extract was made just before adding to wine to guarantee it is included when fresh. PG Food Science and Nutrition, Department of Nutrition & Dietetics, Mount Carmel College, Autonomous, Bengaluru
COMPOSITION OF DEVELOPED WINES Product Code Grapes(kg) Roselle (%) Peppermint extract (%) T0 (Standard) 1 - - V1T1 1 5 2 V1T2 1 5 4 V1T3 1 5 6 V2T1 1 10 2 V2T2 1 10 4 V2T3 1 10 6 V3T1 1 15 2 V3T2 1 15 4 V3T3 1 15 6 PG Food Science and Nutrition, Department of Nutrition & Dietetics, Mount Carmel College, Autonomous, Bengaluru
Fermentation of Developed Wines (Standard and Variations) PG Food Science and Nutrition, Department of Nutrition & Dietetics, Mount Carmel College, Autonomous, Bengaluru
PHYSICOCHEMICAL CHARACTERIZATION OF THE WINE MUST AND FINAL PRODUCTS Determination of pH (AOAC, 2000) Determination of Total Soluble Solids (TSS), (AOAC, 2000) Determination of Specific Gravity (SG), (Balogu and Towobola, 2017) Alcohol by Volume % (ABV %), (American Society for Brewing Chemists, 2011) SENSORY EVALUATION (9 Point Hedonic Scale) NUTRIENT ANALYSIS Protein (Lowry et al., 1951), Carbohydrates (Hedge and Hofreiter, 1962) , Total Phenols (Mallick and Singh, 1980), Flavonoids (Debebe et al., 2016) , Tannins (Mulani et al., 2016), Vitamin C (Nielsen, 2010) STATISTICAL ANALYSIS (ANOVA, Pearson’s Product Moment Correlation) MICROBIAL ANALYSIS (Glass and Plastic Bottle) Pour Plate Method : Bacterial Count Spread Plate Method: Fungal Count PG Food Science and Nutrition, Department of Nutrition & Dietetics, Mount Carmel College, Autonomous, Bengaluru
RESULTS AND DISCUSSIONS Physicochemical Properties: Weekly pH Product Code Week 1 Week 2 Week 3 Week 4 Final pH T0 3.53 ± 0.057 3.46 ± 0.057 3.36 ± 0.057 3.13 ± 0.057 3.2 ± 0.1 V1T1 3.16 ± 0.057 3.13 ± 0.057 3.09 ± 0.01 3.04 3.01 ± 0.1 V1T2 3.26 ± 0.057 3.16 ± 0.057 3.086 ± 0.01 3.07 ± 0.057 3.05 ± 0.005 V1T3 3.23 ± 0.057 3.13 ± 0.057 3.03 ± 0.057 3.09 ± 0 3.06 ± 0.005 V2T1 3.09 ± 0.005 3.08 ± 0.057 3.04 ± 0 3 ± 0.1 2.93 ± 0.005 3.06 ± 0.057 V2T2 3.08 ± 0.015 3.05 ± 0.01 2.99 ± 0.1 2.93 ± 0.057 V2T3 3.13 ± 0.06 3.08 ± 0.057 3.06 ± 0.011 2.99 ± 0.015 2.96 ± 0.057 V3T1 3.04 ± 0.017 3.01 ± 0.057 2.9 ± 0.011 2.89 ± 0.015 2.8 ± 0.1 V3T2 3.05 ± 0.01 3.003 ± 0.057 2.94 ± 0.011 2.85 ± 0.057 2.82 ± 0.1 V3T3 3.04 ± 0.011 3.01 ± 0.057 2.96 ± 0.02 2.87 ± 0.057 2.84 ± 0.005 • The wines are on acidic side (below 7) and in the variations the pH ranges from 2.8-3. Due to this, the wines gave a crisp tart taste to the product. • The pH values on the final day were 3.0 and 3.07 at 20 ° C and 30 ° C respectively in roselle wine (Ifie et al ., 2016). • The pH of 3 varieties of Zobo drink ranges from 2.5-2.67 (Foline et al .,2011). PG Food Science and Nutrition, Department of Nutrition & Dietetics, Mount Carmel College, Autonomous, Bengaluru
Initial and Final TSS Product Code Initial TSS (Brix o ) Final TSS (Brix o ) T0 21.54 2.2 V1T1 19.31 2.01 V1T2 19.31 2.04 V1T3 19.31 2.03 V2T1 20.43 2.19 V2T2 20.43 2.02 V2T3 20.43 2.01 V3T1 20.88 2.18 V3T2 20.88 2.05 V3T3 20.88 2.03 • The standard showed the highest initial brix of 21.54 followed by variation 3, variation 2 and variation 1 though not in very significant level. The final TSS of the wines has come down to 2.01 to 2.2. • The addition of sugar at the beginning of fermentation is necessary to provide suitable conditions for the growth of yeast and fermenting the sugar into ethanol (Tatdao et al .,2014). • The reduction in soluble solids of the must from 18.1 to 4.8 ° Brix at day 12 of fermentation shows efficiency of the yeast during the fermentation of roselle wine (Ifie et al ., 2012). PG Food Science and Nutrition, Department of Nutrition & Dietetics, Mount Carmel College, Autonomous, Bengaluru
Specific Gravity and Alcohol by Volume % (ABV %) Product Initial Specific Final Specific Alcohol by Code Gravity Gravity Volume (%) T0 1.09 1.007 11.27717 V1T1 1.08 1.006 10.05435 V1T2 1.08 1.006 10.05435 V1T3 1.08 1.005 10.19022 V2T1 1.085 1.007 10.59783 V2T2 1.085 1.006 10.7337 V2T3 1.085 1.006 10.7337 V3T1 1.087 1.007 10.86957 V3T2 1.087 1.006 11.00543 V3T3 1.087 1.005 11.1413 • There is no significant trend observed in the specific gravity of wine. The control has showed to obtain the highest % of alcohol by volume (ABV %) having an ABV of 11.27% which is almost near to the variations V3T2 and V3T3. • During fermentation of the roselle wine, specific gravity values from 1.049-0.975 (Ifie et al ., 2012). • The roselle wine contained 10.8% (w/v) alcohol after aging (Alobo & Offonry,2009). • This value is comparable with the wine produced from a blend of pawpaw and roselle extracts with a value of 10.5% (w/v) alcohol (Okoro,2007). PG Food Science and Nutrition, Department of Nutrition & Dietetics, Mount Carmel College, Autonomous, Bengaluru
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