FORMULATION AND ORGANOLEPTIC PROPERTIES OF BANANA APPLE VINEGAR
This research is aimed at producing vinegar from the substrate of apple and vinegar. The process involves two stage fermentation with baker’s yeast (saccharomyces cerevisae) for 2-3 weeks and one month for initial and second fermentation. It utilized experimental method of research. Moreover, a sensory evaluation was administered to determine the acceptability of the developed product in terms of flavor, texture, aroma, appearance and color. This research revealed the best formulation of banana-apple vinegar. The ingredients in making banana apple vinegar comprised of the following ingredients: 22 % banana, 22 % apples, 44% distilled water, 2.5 % muscovado sugar,.5 % baker’s yeast, 9 % mother vinegar. he preparation method comprised of the following steps namely harvesting banana and apples in equal ripeness, washing and disinfecting, weighing ingredients, pureeing the fruits thru the use of blender, measure the sugar content, fermenting the mixture for 2-3 weeks, decanting the mixture from a container to a sterilized container for the second fermentation, adding mother vinegar and fermenting it to 1-2 months, packaging and pasteurizing at 70 °C for 20 minutes. Thus, treatment 3 of has the highest mean on the sensory evaluation.
vinegar, fermentation, banana, apple