Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings

Sweatings, the exudates that leach out from fermenting fruits during rambutan fruit fermentation are considered as a waste by-product and are allowed to be drained off. This could lead to a pollution problem. Besides, it is a waste if the sweatings are possible to be transformed into food products a...

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Main Authors:	Kong, Fei Chai, Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi, Hasanah Mohd Ghazali
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2018
Online Access:	http://journalarticle.ukm.my/12500/ http://journalarticle.ukm.my/12500/ http://journalarticle.ukm.my/12500/1/07%20Kong%20Fei%20Chai.pdf

id	ukm-12500
recordtype	eprints
spelling	ukm-125002019-01-28T15:16:41Z http://journalarticle.ukm.my/12500/ Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings Kong, Fei Chai Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi, Hasanah Mohd Ghazali, Sweatings, the exudates that leach out from fermenting fruits during rambutan fruit fermentation are considered as a waste by-product and are allowed to be drained off. This could lead to a pollution problem. Besides, it is a waste if the sweatings are possible to be transformed into food products and ingredients. However, prior transformation, the fundamental knowledge of the sweatings should be understood. Hence, the main aim of this study was to investigate the physicochemical properties of sweatings as affected by fermentation time and turning intervals during natural fermentation of rambutan fruits. In this study, peeled rambutan fruit was fermented for 8 days and turned. Different batches of the fruits were turned every 24, 48 or 72 h and sweatings from the process were collected and analyzed. The results showed that fermentation time significantly reduced (p<0.05) the yield, pH and sucrose content of the sweatings by 79-84%, 32-33%, 76.5-80.8%, respectively. Fermentation time also significantly increased (p<0.05) the titratable acidity, total soluble solids, fructose, glucose, total sugar, citric acid, lactic acid, acetic acid and ascorbic acid contents of the sweatings by 5.6-6.0, 1.5-1.6, 2.4-2.6, 2.1-2.5, 1.0-1.1, 5.7-6.5, 2.4-2.6, 2.1-2.5 and 2.6-2.8 folds, respectively. However, turning intervals did not significantly affect (p>0.05) the physicochemical properties of the sweatings. High concentrations of sugars and organic acids allow the sweatings to have a balance of sweet and sour taste and they are suitable to be used in the production of syrup, soft drinks, jam, jelly, marmalade and vinegar. Penerbit Universiti Kebangsaan Malaysia 2018-10 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12500/1/07%20Kong%20Fei%20Chai.pdf Kong, Fei Chai and Noranizan Mohd Adzahan, and Roselina Karim, and Yaya Rukayadi, and Hasanah Mohd Ghazali, (2018) Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings. Sains Malaysiana, 47 (10). pp. 2311-2318. ISSN 0126-6039 http://www.ukm.my/jsm/malay_journals/jilid47bil10_2018/KandunganJilid47Bil10_2018.htm
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Sweatings, the exudates that leach out from fermenting fruits during rambutan fruit fermentation are considered as a waste by-product and are allowed to be drained off. This could lead to a pollution problem. Besides, it is a waste if the sweatings are possible to be transformed into food products and ingredients. However, prior transformation, the fundamental knowledge of the sweatings should be understood. Hence, the main aim of this study was to investigate the physicochemical properties of sweatings as affected by fermentation time and turning intervals during natural fermentation of rambutan fruits. In this study, peeled rambutan fruit was fermented for 8 days and turned. Different batches of the fruits were turned every 24, 48 or 72 h and sweatings from the process were collected and analyzed. The results showed that fermentation time significantly reduced (p<0.05) the yield, pH and sucrose content of the sweatings by 79-84%, 32-33%, 76.5-80.8%, respectively. Fermentation time also significantly increased (p<0.05) the titratable acidity, total soluble solids, fructose, glucose, total sugar, citric acid, lactic acid, acetic acid and ascorbic acid contents of the sweatings by 5.6-6.0, 1.5-1.6, 2.4-2.6, 2.1-2.5, 1.0-1.1, 5.7-6.5, 2.4-2.6, 2.1-2.5 and 2.6-2.8 folds, respectively. However, turning intervals did not significantly affect (p>0.05) the physicochemical properties of the sweatings. High concentrations of sugars and organic acids allow the sweatings to have a balance of sweet and sour taste and they are suitable to be used in the production of syrup, soft drinks, jam, jelly, marmalade and vinegar.
format	Article
author	Kong, Fei Chai Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi, Hasanah Mohd Ghazali,
spellingShingle	Kong, Fei Chai Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi, Hasanah Mohd Ghazali, Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings
author_facet	Kong, Fei Chai Noranizan Mohd Adzahan, Roselina Karim, Yaya Rukayadi, Hasanah Mohd Ghazali,
author_sort	Kong, Fei Chai
title	Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings
title_short	Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings
title_full	Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings
title_fullStr	Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings
title_full_unstemmed	Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings
title_sort	effects of fermentation time and turning intervals on the physicochemical properties of rambutan (nephelium lappaceum l.) fruit sweatings
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2018
url	http://journalarticle.ukm.my/12500/ http://journalarticle.ukm.my/12500/ http://journalarticle.ukm.my/12500/1/07%20Kong%20Fei%20Chai.pdf
first_indexed	2023-09-18T20:02:45Z
last_indexed	2023-09-18T20:02:45Z
_version_	1777406957743767552

Effects of fermentation time and turning intervals on the physicochemical properties of rambutan (Nephelium lappaceum L.) fruit sweatings

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