STUDY OF QUALITY AND SENSORY CHARACTERISTICS OF ALCOHOLIC PEAR SLICES
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...
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| Format: | Article |
| Language: | English |
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Odesa National University of Technology
2024-05-01
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| Series: | Harčova Nauka ì Tehnologìâ |
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| Online Access: | https://journals.ontu.edu.ua/index.php/foodtech/article/view/2900 |
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| author | Himalaya Ghimire Basanta Kumar Rai Kishor Rai Ramila Dahal Girija Sherma Saru Giri Sanjay Chaudhary Priti Acharya |
| author_facet | Himalaya Ghimire Basanta Kumar Rai Kishor Rai Ramila Dahal Girija Sherma Saru Giri Sanjay Chaudhary Priti Acharya |
| author_sort | Himalaya Ghimire |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-441f99426680485282f9ca545e050335 |
| institution | Kabale University |
| issn | 2073-8684 2409-7004 |
| language | English |
| publishDate | 2024-05-01 |
| publisher | Odesa National University of Technology |
| record_format | Article |
| series | Harčova Nauka ì Tehnologìâ |
| spelling | doaj-art-441f99426680485282f9ca545e0503352025-01-21T12:21:26ZengOdesa National University of TechnologyHarčova Nauka ì Tehnologìâ2073-86842409-70042024-05-0118210.15673/fst.v18i2.29002900STUDY OF QUALITY AND SENSORY CHARACTERISTICS OF ALCOHOLIC PEAR SLICESHimalaya GhimireBasanta Kumar RaiKishor RaiRamila DahalGirija ShermaSaru GiriSanjay ChaudharyPriti AcharyaPear 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.https://journals.ontu.edu.ua/index.php/foodtech/article/view/2900pearalcoholic pear slicesfermentation kineticsproximate analysis and sensory analysis |
| spellingShingle | Himalaya Ghimire Basanta Kumar Rai Kishor Rai Ramila Dahal Girija Sherma Saru Giri Sanjay Chaudhary Priti Acharya STUDY OF QUALITY AND SENSORY CHARACTERISTICS OF ALCOHOLIC PEAR SLICES Harčova Nauka ì Tehnologìâ pear alcoholic pear slices fermentation kinetics proximate analysis and sensory analysis |
| title | STUDY OF QUALITY AND SENSORY CHARACTERISTICS OF ALCOHOLIC PEAR SLICES |
| title_full | STUDY OF QUALITY AND SENSORY CHARACTERISTICS OF ALCOHOLIC PEAR SLICES |
| title_fullStr | STUDY OF QUALITY AND SENSORY CHARACTERISTICS OF ALCOHOLIC PEAR SLICES |
| title_full_unstemmed | STUDY OF QUALITY AND SENSORY CHARACTERISTICS OF ALCOHOLIC PEAR SLICES |
| title_short | STUDY OF QUALITY AND SENSORY CHARACTERISTICS OF ALCOHOLIC PEAR SLICES |
| title_sort | study of quality and sensory characteristics of alcoholic pear slices |
| topic | pear alcoholic pear slices fermentation kinetics proximate analysis and sensory analysis |
| url | https://journals.ontu.edu.ua/index.php/foodtech/article/view/2900 |
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