EVALUATION OF PHYSICO-CHEMICAL PROPERTIES AND VINEGAR PRODUCTION FROM TWO VARIETIES OF WHITE MULBERRY (MORUS ALBA) FRUITS IN SABZEVAR

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ELHAMI RAD A.H.; ESTIRI S.H.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:1 | Issue:1 Page(s): 25-40

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Title

EVALUATION OF PHYSICO-CHEMICAL PROPERTIES AND VINEGAR PRODUCTION FROM TWO VARIETIES OF WHITE MULBERRY (MORUS ALBA) FRUITS IN SABZEVAR

Author(s)

ELHAMI RAD A.H. | ESTIRI S.H. | Issue Writer Certificate

Keywords

WHITE MULBERRY FRUITSQ2

PHYSICOCHEMICAL PROPERTIESQ2

ACETIC ACID FERMENTATIONQ3

VINEGARQ2

Abstract

In this research, two varieties from WHITE MULBERRY FRUITS in sabzevar area were studied for evaluation of PHYSICOCHEMICAL PROPERTIES and VINEGAR fermentation process. Conclusions showed that some parameters such as moisture content, total reducing sugars, pH and brix are higher in “Bokharaeei” WHITE MULBERRY FRUITS. Produced alcohol content was detected 13.3% in “Bokharaeei” varieties and 10% in “Mikhche” WHITE MULBERRY FRUITS . Acidity of fermented liquid was 3.7% in “Bokharaeei” and 4.16% in “Mikhche” WHITE MULBERRY FRUITS at the end of the fermentation period.

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APA: Copy

ELHAMI RAD, A.H., & ESTIRI, S.H.. (2009). EVALUATION OF PHYSICO-CHEMICAL PROPERTIES AND VINEGAR PRODUCTION FROM TWO VARIETIES OF WHITE MULBERRY (MORUS ALBA) FRUITS IN SABZEVAR. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 1(1), 25-40. SID. https://sid.ir/paper/176555/en

Vancouver: Copy

ELHAMI RAD A.H., ESTIRI S.H.. EVALUATION OF PHYSICO-CHEMICAL PROPERTIES AND VINEGAR PRODUCTION FROM TWO VARIETIES OF WHITE MULBERRY (MORUS ALBA) FRUITS IN SABZEVAR. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2009;1(1):25-40. Available from: https://sid.ir/paper/176555/en

IEEE: Copy

A.H. ELHAMI RAD, and S.H. ESTIRI, “EVALUATION OF PHYSICO-CHEMICAL PROPERTIES AND VINEGAR PRODUCTION FROM TWO VARIETIES OF WHITE MULBERRY (MORUS ALBA) FRUITS IN SABZEVAR,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 1, no. 1, pp. 25–40, 2009, [Online]. Available: https://sid.ir/paper/176555/en

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