Development of Low Cost Coconut Water Vinegar Making Process and Evaluation of “Generator Process” to Accelerate the Acetification

  • K.D.P.P. Gunathilake
Keywords: coconut water, vinegar, generator process, vinegar generator

Abstract

Attempts were made to develop an appropriate low cost vinegar making technique and evaluate the physico-chemical, microbial and sensory qualities of the product. Coconut water was adjusted to four different levels of sugar levels (12%, 15%, 17%, and 20%) and pasteurized sweetened coconut water was allowed for alcoholic fermentation for one week by addition of baker’s yeast and then for acetic fermentation by addition of raw vinegar at 10%. Changes in alcohol %, titratable acidity, pH and yeast and mold count were determined periodically. Best treatment was selected for evaluation of the vinegar generator. Vinegar generator consists of a feeding device, an acetifier and a receiving trough. The acetifier was filled up with maize cobs soaked with mother vinegar. The maximum alcohol content was observed in 170 TSS coconut water sample on 5th day (9%) of alcohol fermentation and the same sample achieved the highest acetic acid level during acetic fermentation period. Results indicated that vinegar generator accelerates the conversion of alcohol to acetic acid within 5 cycles or runs. It takes about 32 hours to obtain the 4% acetic level. Sensory evaluation was done to determine the acceptability of product using 30 untrained panelists. Sensory evaluation revealed that coconut toddy vinegar and coconut water vinegar were highly acceptable for aroma, taste, color, appearance and overall acceptability. Mature coconut water can be used to produce vinegar with the aid of vinegar generator for accelerating the production process. 

Author Biography

K.D.P.P. Gunathilake

Coconut Processing Research Division, Coconut Research Institute, Lunuwila, 61150, Sri Lanka

References

Anon, 2004a, Central Bank of Sri Lanka, D.C.pp 35-36
Anon, 2004b annual report, Coconut Research Board, pp1-4
AOAC International, 1995, Official Methods of Analysis, 16th Edition, 5th Revision, Assoc. Official Analytical Chemists, Gaithersburg, MD 987.08
Bureau of Ceylon Standards, Specification for artificial vinegar, SLS 625:1983.
Coconut Research Institute, 1971, Coconut toddy vinegar by the Generator Process, leaflets no. 22
Fernandez ,W.L., (1988).Coconut water vinegar making in the Philippines, coconut today, pp92-106
Gunathilake K.D.P.P. (2005). ”Manufacturing of coconut water vinegar and some observation on the physico-chemical and sensory quality of the product” in proceedings of the 61st Annual Session of Sri Lanka Association for the Advancement of Science
Samarajeewa, U. and M.P. Thisera, 1975, Use of Ebulliometer for alcohol determination in coconut toddy, Ceylon Coconut Quarterly, Coconut Research Institute
Sri Lanka Standards Institution, specification for coconut vinegar, 2nd revision, SLS 168:1999.
Published
2011-04-01
How to Cite
K.D.P.P. Gunathilake. (2011). Development of Low Cost Coconut Water Vinegar Making Process and Evaluation of “Generator Process” to Accelerate the Acetification . CORD, 27(1), 6. https://doi.org/10.37833/cord.v27i1.122
Section
Articles