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Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production
المؤلفون المشاركون
Tsegay, Zenebe Tadesse
Lemma, Solomon Mengistu
المصدر
International Journal of Food Science
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-15، 15ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-01-11
دولة النشر
مصر
عدد الصفحات
15
الملخص EN
Fermenting blended fruits has been used to improve fruit wine quality.
Cactus pear and Lantana camara fruits have well-known nutritive and health benefits.
The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process.
Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days.
The developed fermentation models were significant (p<0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately.
From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53±0.84% (v/v), total phenol content 651.6±54 (mg L-1 equivalent to gallic acid), and sensory value of 8.83±0.29.
The Lantana camara fruit juice concentration added had shown significant (p<0.05) enhancement on total phenol content and sensory values of the final wine.
The results can be used for large-scale wine production in order to reduce its postharvest losses.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Tsegay, Zenebe Tadesse& Lemma, Solomon Mengistu. 2020. Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production. International Journal of Food Science،Vol. 2020, no. 2020, pp.1-15.
https://search.emarefa.net/detail/BIM-1171057
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Tsegay, Zenebe Tadesse& Lemma, Solomon Mengistu. Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production. International Journal of Food Science No. 2020 (2020), pp.1-15.
https://search.emarefa.net/detail/BIM-1171057
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Tsegay, Zenebe Tadesse& Lemma, Solomon Mengistu. Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production. International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-15.
https://search.emarefa.net/detail/BIM-1171057
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1171057
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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