V2I6P4

Acceptability and Commercial Viability of Soursop (Annona muricata L.) Vinegar as Influenced by Period of Fermentation and Varying Levels of Yeast

Mrs. Myra Joy A. Diaz^1*, Dr. Junito P. Marcelino

Abstract

Soursop is a tropical fruit which can be eaten raw when ripe. Soursop thrives well in the Philippines planted in a large scale or as a backyard fruit.  Surplus of fruits however may occur when season favours flowering and fruiting of the crop.  To minimize wastage of ripe soursop, processing such into vinegar has potential possibilities.  Thus, this study was conducted to determine the acceptability and commercial viability of soursop vinegar as influenced by the period of fermentation and varying levels of yeast, laid out in a 4 x 3 factorial experiment in a Completely Randomized Design (CRD) with number of days of soursop fermentation as Factor A and levels of yeast as Factor B. Treatments for Factor A were as follows: A1- 20 days of fermentation, A2- 25 days of fermentation, A3 30 days of fermentation, A4- 35 days of fermentation while  B1 – 2.5 mg of yeast, B2- 5mg of yeast, B3- 7.5 mg of yeast as Factor B.  Result showed significant differences among all parameters tested.  Number of days and levels of yeast of soursop fermented for 30 days with 7.5mg of yeast showed better results than other periods of fermentation. Soursop vinegar fermented for more than 30 days was not preferred by the evaluators. Moreover, interaction effect between the period of fermentation and the amount of yeast showed significant results. Fermentation of soursop with 7.5 mg yeast was the most favoured in all the sensory evaluation.

Keywords:

Sensory qualities, acceptability, soursop, yeast, fermentation