Effect of Addition of Honey, Herbs and Spices on Nutritional, Antioxidant, Antimicrobial and Sensory Quality of Seasoned Apple Cider Vinegar
Rakesh Sharma, V K Joshi, Deepti Joshi and Shubham Samkaria
Department of Food Science and Technology, Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173230, India
Keywords: Apple, apple cider vinegar, flavored vinegar, fermentation, seasoning
Apple cider vinegar, a traditional condiment, is produced from apple fruits/ juice by a two-step process comprising of anaerobic conversion of sugar to ethanol and the aerobic oxidation of ethanol to acetic acid. In the present study, efforts were made to standardize and formulate seasoned (flavored) apple cider vinegar by using different concentrations of honey, medicinal herbs and spices to make it more palatable, nutritious and sweat in taste. Out of different formulations, the formulation consisting of 70 % vinegar (4.5% acidity), 10 % honey, 1 % black salt, 3 % black pepper, 4 % cumin seed, 1 % large cardamom, 2 % pudina, 4 % ginger powder, 5 % lemon juice was adjudged to be the best by the panelists based on better sensory score for aroma, taste and overall acceptability. Besides improving the sensory quality, addition of herbs and spice extract has also improved the nutritional, antioxidant as well as antimicrobial potential of the cider vinegar. The seasoned vinegar developed contained higher amounts of ascorbic acid (25.86 mg/100g) and total phenols (123.4 mg/ 100g) and thus has good health promoting properties. Hence, its availability in the market will definitely benefit the health conscious people at reasonable prices.
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