ISSN 2284-7995, ISSN Online 2285-3952


Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 21 ISSUE 1
Written by Mohamed Abusaa FENNIR, Mohamed Taher MORGHEM, Khalid Mohammed ALSMIN

This work investigated producing vinegar from unmarketable 'Taleese', 'Athwi' and 'Hellawi' Libyan date cultivars. Sugar was extracted from 'Athwi' and 'Talees' dates by soaking in distilled water at 1:3 (w/w) for 10 hours and pressing while 'Hellawi’ dates were mixed with distilled water at the similar ratio, heated at 80°C and agitated for 2 hours and pressed. Total soluble solids (TSS) of solutions obtained from the three cultivars were 16.5, 17.4 and 25.0 °Brix, respectively. Solutions were adjusted to 15.5°Brix and 8 litre of solution of each cultivar were fermented in 15L setup equipped with an airlock. Baker’s yeast was added and solutions were incubated at room temperature averaging 22°C. The process lasted 9 days, afterward aerobic acetification was carried out by adding virgin date vinegar at 10% (v/v) and solutions were kept under same conditions. Weekly measurements of titratable acidity (TA) and alcohol percentage were made until alcohol content dropped below 1%. The process lasted 60 days for 'Taleese' and 'Athwi', while 'Hellawi' took additional 11 days. Both fermentations were described by linear relations (R2 >0.97). In the anaerobic reaction, cultivars were significantly different in their alcohol percentages and TSS but were similar in acidity and pH. In the aerobic fermentation, no significant differences in TA, pH but significant different in alcohol residues and TSS were recorded. Moreover, sensory evaluation of the three kinds of vinegar was made on acidity, taste, and acceptance; again no significant differences were recorded. Color analysis in Hue angle, Chroma and L* were also made, vinegar of the three cultivars were significantly different; 'Hellawi' vinegar was much darker than 'Athwi' and 'Talees'. Quantification of acetic acid showed its contents above 5% (v/v), representing nearly 85% of total acids. The study demonstrated the potential of producing good quality vinegar from unmarketable Libyan dates.

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© 2019 To be cited: Scientific Papers. Series “Management, Economic Engineering in Agriculture and Rural Development“.

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