EFFECT OF FERMENTATION CONDITIONS ON ALCOHOL CONTENT AND SENSORY VALUES OF FERMENTED WATERMELON RIND BEVERAGE=ẢNH HƯỞNG CỦA ĐIỀU KIỆN LÊN MEN ĐẾN ĐỘ CỒN VÀ GIÁ TRỊ CẢM QUAN CỦA NƯỚC GIẢI KHÁT LÊN MEN TỪ VỎ DƯA HẤU

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Tác giả: Ngoc Trang Nguyen, Nhat Thanh Nguyen, Cong Vu Truong, Nha Tran Vi

Ngôn ngữ: eng

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Thông tin xuất bản: Tạp chí Khoa học và Công nghệ Cần Thơ, 2025

Mô tả vật lý: tr.59

Bộ sưu tập: Metadata

ID: 486391

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Nghiên cứu này khảo sát khả năng ứng dụng vỏ dưa hấu, một sản phẩm phụ thường bị bỏ đi, để sản xuất đồ uống lên men. Vỏ dưa hấu, chiếm 30% trọng lượng quả, rất giàu chất xơ và axit amin, mang lại lợi ích dinh dưỡng đáng kể. Mục đích nghiên cứu là tối ưu hóa quá trình lên men bằng cách điều chỉnh các yếu tố như tổng chất rắn hòa tan, độ pH, nồng độ nấm men bổ sung và thời gian lên men để nâng cao cả khả năng sản xuất rượu và chất lượng cảm quan của đồ uống lên men. Dịch ép vỏ dưa hấu được điều chỉnh theo các giá trị Brix lần lượt là 18, 20, 22 °Bx và các giá trị pH lần lượt là 3,8, 4,0 và 4,2, với nấm men Saccharomyces cerevisiae RV100 được thêm vào ở nồng độ 0,1, 0,2 và 0,3 g/L, và quá trình lên men được tiến hành ở nhiệt độ phòng trong 1, 2 và 3 ngày mà không khuấy trộn. Nghiên cứu cho thấy điều kiện lên men tối ưu là 20°Brix với độ pH là 4,0. Cụ thể, sử dụng 0,2 g/L nấm men và lên men trong hai ngày sẽ tạo ra đồ uống có nồng độ cồn 5,00% theo thể tích và đạt điểm cảm quan cao về trạng thái, màu sắc, mùi và vị. Những kết quả này chứng minh rằng vỏ dưa hấu có thể được tái sử dụng thành một sản phẩm có giá trị, giảm chất thải và hỗ trợ thị trường đồ uống lên men đang phát triển. Nghiên cứu trong tương lai sẽ tập trung vào tính ổn định, thời hạn sử dụng và các lợi ích dinh dưỡng khác của sản phẩm.This study investigates the potential of using watermelon rind, a commonly discarded byproduct, to produce fermented beverages. Watermelon rind, which constitutes 30% of the fruit's weight, is rich in fiber and amino acids, offering significant nutritional benefits. The aim was to optimize the fermentation process by adjusting factors such as total soluble solids, pH, yeast concentration, and fermentation time to enhance both alcohol production and the sensory qualities of the beverage. Watermelon rind extract was adjusted to Brix values of 18, 20, and 22 °Bx and pH values of 3.8, 4.0, and 4.2, with Saccharomyces cerevisiae RV100 yeast added at concentrations of 0.1, 0.2, and 0.3 g/L, and fermentation was conducted at room temperature for 1, 2, and 3 days without agitation. The study found that the optimal fermentation conditions were 20°Brix with a pH of 4.0. Specifically, using 0.2 g/L yeast and fermenting for two days resulted in a beverage with 5.00% alcohol by volume and high sensory scores for appearance, color, aroma, and taste. These results demonstrate that watermelon rind can be repurposed into a valuable product, reducing waste and supporting the growing fermented beverage market. Future research will focus on product stability, shelf life, and nutritional benefits.

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