18F-15 |
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F. E. PASOS GONZÁLEZ, E. A. Matus Barba, M. G. Pasos Gonzalez, M. V. Fernandez Ramirez, R. Ramirez Olivas, and M. I. Tapia Lopez. Dept. de Ciencias Quimico Biologicas, Univ. de Sonora, Dr. Bourlang # 81, Prados del Centenario, Hermosillo, Sonora, 83260, Mexico Coriander (Coriandrum sativum) is often used as a condiment and has the benefits of being a low-fat product which has a high content of antioxidants. The conditions of vinification were established in order to give this product a wide range of consumption and increase its commercial value. The wine was prepared using coriander seeds and another formulation with seeds and leaves (1:1). The seeds and leaves were washed, drained, and disinfected with sodium hypochloride. 100 g of coriander seeds and 100 g of coriander seeds with 100 g of leaves were put in a pair of containers with 2L of water. Then, 3% of apple (Malus pumilla var. Red Delicious) skin, 0.5 % of citric acid (pH 3.85) and sucrose (18° Brix) were added to each mixture. The mixtures were heated at 98° C for 5 min and cooled at 27° C to add 3% of yeast (Saccharomyces cerevisiae). The fermentation process was carried out at 27° C for 30 hr. The product was filtered and stored at 5° C for 4 days, then pasteurized at 62 to 65° C for 30 min. The soluble solids were adjusted to 8° Brix and 0.025% of green lemon color was added. The following parameters were determined for both products: pH, soluble solids, total acidity, alcoholic degree. The attributes of flavor, odor, and presentation were sensorially evaluated using a 5-point hedonic scale. No significant differences among the odor of the two samples were registered. The most accepted wine was the one elaborated only with coriander seeds (P<0.05). The partial characterization of the most accepted wine showed the following results: pH 4.10, soluble solids 8° Brix, total acidity 0.40%, volatile acidity 0.17%, and an alcoholic degree of 15°GL.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |