KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/24935
Title: | Optimization of Fermentation Process for the Preparation of Coffee Wine by Response Surface Methodology |
Other Titles: | Not Available |
Authors: | Hlaing, M. T. Joshy, C.G. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | Department of Industrial Chemistry, East Yangon University ICAR::Central Institute of Fisheries Technology |
Published/ Complete Date: | 2019-08 |
Project Code: | Not Available |
Keywords: | Coffee wine Yeast Citric acid Diammonium phosphate Response surface methodology |
Publisher: | Dagon University, Myanmar |
Citation: | Hlaing, M. T. and Joshy, C.G. (2019) Optimization of Fermentation Process for the Preparation of Coffee Wine by Response Surface Methodology. Dagon University Silver Jubilee Research Journal. 9(2):410-416. |
Series/Report no.: | Not Available; |
Abstract/Description: | Coffee is one of the most widely consumed beverages and its consumption has become a regular part of daily life worldwide. Coffee contains different types of chemicals including carbohydrates, lipids nitrogenous compounds, vitamins, minerals, alkaloids and phenolic compound and its consumption is used for social activity, leisure, improvement of work performance and well-being. There are different kinds of coffee beverages characterized by different nuances in terms of body, aroma, acidity and astringency. Coffee wine is one of the alcoholic beverages made from coffee by using yeast, saccharomyces cerevisiae. In the present study, process conditions viz: yeast, citric acid and diammonium phosphate were optimized by response surface methodology for the preparation of coffee wine. Box-Behnken experimental design was formulated for the different levels of yeast, citric acid and diammonium phosphate. Yeast consumes sugar and converts it to ethanol, carbohydrates and heat. Diammonium phosphate was used as a yeast nutrient in wine making. Citric acid was added to adjust the pH level, around that the yeast favours for its fermentation. Second order response surface regression model was fitted to the experimental data with an R2 value of 0.99. After one month of fermentation period, the alcohol content of prepared coffee wine was determined by Sike’s hydrometerto obtain the optimum conditions. According to the results, the optimum condition for the preparation of coffee wine was found to be 0.4 per cent of yeast, 0.55 per cent of citric acid and 0.12 per cent of diammonium phosphate for fermenting 15 gram of coffee powder. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Dagon University Silver Jubilee Research Journal |
Volume No.: | 9(2) |
Page Number: | 410-416 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/24935 |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.