Development Of Sweetpotato-Based Fermented Beverage

Julie  D. Tan,; Edna  E. Forio,

Development Of Sweetpotato-Based Fermented Beverage

Abstract:

Tan, J.D. and E.E. Forio. 1997. Development of sweetpotato-based fermented beverage. Ann. Trop. Res. 19(1): 86-100. The optimum time for fermentation and suitable fermenting container was established for the production of sweetpotato-based fermented beverage. Evaluation ofthe beverage was done through physicochemical and sensory analyses by trained panelists. The acceptability score in terms of flavor and general acceptability of 8-day fermented beverage was the same as the beverage produced in 12 and 16 days. The beverage that was fermented in glass jars had a fair to good blend of sweet, sour and alcohol taste compared with the beverages fermented in clay and plastic jars. There were comparable amounts of sweetness in flavored and unflavored fermented beverages. In general, the acceptability scores for flavored and unflavored beverages in terms of alcohol amount, sourness, sweetness, flavor and general acceptability were the same. The use of either natural fruit or artificial fruit flavorings or both did not cause any significant differences in the quantification of tastes and their corresponding acceptability scores. Orange-flavored and pineapple-flavored were the most expensive and cheapest fermented beverage, respectively. Unflavored beverage was the cheapest of all the fermented beverages produced.

References:

AMERINE, M.A. 1964. Acids, grapes, wines and people. Am. J. Enol. Vitic. 15, 106-115. Cited in R.B. Beelman and J.F. Gallander. Wine deacidification. Adv. Fd. Res. 25:1-44.
BAUTISTA, O.K. 1990. Postharvest Technology for Southeast Asian Perishable Crop: A Simplified Guide. Technology and Livelihood Resource Center. Makati, Metro Manila. 302 pp.
BENDA, I. 1982. Wine and Brandy In Prescott and Dunn's Industrial Microbiology. G. Reed (Ed.). 4th ed. Avi. Publishing Co. Inc. Westport, Conn. pp. 293-402.
BEELMAN, R.B. and J.F. Gallander. 1979. Wine deacidification. Adv. Fd. Res. 25:1-44.
BRADBURY, J.H. 1988. Chemical composition of tropical root crops and its implication for nutrition. Proc. 8th Sympo. Int. Soc. Trop. Root Crops. Bangkok, Thailand. pp. 159-170.
DARBY, W.J. 1979. The nutrient contributions of fermented beverages. Cited in. Fermented Food Beverages in Nutrition. C.F. Gastineau, W.J. Darby and T.B. Tumer (Eds.). Academic Press, New York. pp. 61-79.
DIRAR, H.A. 1993. Fermentation to secure food supply. ILEIA Newsletter 9:5-6.
JOSON, L. 1978. Research on industrial microbiology in the Philippines. Paper presented in Symposium on Microbiological Research and Technology of the Philippine Society for Microbiology on November 3, 1978 at the PhilAmLife Auditorium, Manila.
MUNZ, T. 1965. Die Veranderung der Saure von Most zum Wein und ihre naturliche Geschmacks-Ausbilldung. Schoenbrum. Ser. A 15, 67-71. Cited in R.B. Beelman and J.F. Gallander. Wine deacidification. Adv. Fd. Res. 25:1-44
STEINKRAUS, K.H. 1979. Nutritionally significant indigenous foods involving an alcoholic fermentation. In Fermented Food Beverage in Nutrition. C.F. Gastineau, W.J. Darby and T.B. Turner (Eds.). Academic Press, New York. pp. 35-59.
US DEPARTMENT OF HEALTH AND HUMAN SERVICES. 1988. The Surgeon Generals' Report on Nutrition and Health DHHS (PHS) Publication No. 88-20402. pp. 629-670.
WEJNAR, R. 1968. Untersuchunger zur Bedeutung der Weinsaure fur die Wasserstoffionenkonzentration des Traubenweines. Schoenbrunn. Ser. A 18,349-358.