Department of Food Science &Technology, Faculty of Agriculture, University of Nigeria, Nsukka, Nigeria
Mbaeyi-Nwaoha, I.E., Department of Food Science &Technology, Faculty of Agriculture, University of Nigeria, Nsukka, Nigeria; Ajumobi, C.N., Department of Food Science &Technology, Faculty of Agriculture, University of Nigeria, Nsukka, Nigeria
Table wine was formulated using Tamarind (Tamarindus indica) and Soursop (Annona muricata). Their “must” were extracted and fermented with sugar and wine yeast (Saccharomyces cerevisiae). The tamarind and soursop juice were prepared at the concentration level (0 % and 100 %). Tamarind and soursop wine were blended in the ratios of (100:0, 90:10, 80:20, 70:30, 60:40, 50:50,) and were subjected to fermentation. The most preferred juice and wine were obtained from sensory evaluation procedures which considered the attributes of flavour, taste, consistency, aftertaste and overall acceptability. The most preferred sample was then subjected to proximate, micro-nutrient, physico-chemical and microbial analysis. The results obtained showed that tamarind, soursop juice and wine respectively were rich in carbohydrate (56.60–63.04 % and 64.74–71.19 %), vitamin C (34.97–29.90 mg/ml and 22.22–21.24 mg/ml) and the products were influenced by reducing sugar (12.55–10.78 mg/100 ml and 8.33–7.42 mg/100 ml) as well as other acids. The alcoholic content of tamarind wine was 8.14 % V while that of soursop wine was 6.29 % V. There was decrease in pH due to fermentation process. No coliform grew which implied that there was no faecal contamination and samples were safe for consumption. There was no significant difference (p ≥ 0.05) in the overall acceptability in the entire product treated differently. © 2013, Association of Food Scientists & Technologists (India).
