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Optimization of Fermentation Process for the Preparation of Coffee Wine by Response Surface Methodology

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Title Optimization of Fermentation Process for the Preparation of Coffee Wine by Response Surface Methodology
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Creator Hlaing, M. T.
Joshy, C.G.
 
Subject Coffee wine
Yeast
Citric acid
Diammonium phosphate
Response surface methodology
 
Description Not Available
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.
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Date 2019-11-22T04:34:56Z
2019-11-22T04:34:56Z
2019-08
 
Type Research Paper
 
Identifier 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.
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http://krishi.icar.gov.in/jspui/handle/123456789/24935
 
Language English
 
Relation Not Available;
 
Publisher Dagon University, Myanmar