MICROBIAL AND SENSORY EVALUATION OF HOMEMADE WINE PRODUCED FROM WATERMELON AND PINEAPPLE FRUITS BLEND

Authors

  • Folorunso A.A Department of Family, Nutrition and Consumer Sciences, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria

Keywords:

Perishable product, homemade, microbial load, sensory, wine

Abstract

This study focused on the sensory and microbial evaluation of homemade wines produced from watermelon and pineapple fruit blend. The wines were produced using standard methods with three different mixing proportions (50:50, 80:20 & 20:80) of fruit blends under the same conditions and procedures. The microbial evaluation was conducted on the wine samples to determine the consumption safety using standard methods. The samples were presented to a 100 member panelists to rate them on the hedonic scale where 9 was maximum and 1 was minimum. The result showed that WP1 (50:50) had the lowest value of Total Heterotrophic Bacterial Count and Fungal Count of 1.0×102 Cfu/ml and 0.00Cfu/ml respectively. Also, results showed that there were significant difference at (p<0.05) in the results for sensory evaluation between WP1 (50:50), WP2 (80:20), and WP3 (20:80), as WP3 had the highest in all the sensory qualities of appearance, aroma, taste, consistency and general acceptability respectively It was concluded that wine produced from 20% watermelon, and 80% pineapple (WP3) was most preferable by the panelists, while wine produced from 50% watermelon and 50% pineapple (WP1) was the safest. However, all samples were safe for consumption because their values met the safe levels of both the heterotrophic and fungal counts.

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Published

2024-04-28