Browsing by Author "Tano-Debrah, Kwaku"

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Fermentation Capacity of Yeasts Using Mango (Mangifera indica Linn.) as Substrate
(Food Science and Quality Management, 2013) Kamassah, Anthony K.Q.; Saalia, Firibu K.; Osei-Fosu, Paul; Mensah-Brown, Henry; Sinayobye, Emmanuel; Tano-Debrah, Kwaku
The goal of this study was to address the problem of large post harvest losses of mangoes by employing yeast fermentation technology to produce a more stable, value-added product in this case fruit wine. The design of the study involved determination of the fermentative capabilities of four commercial yeast types on musts obtained from an improved (Keitt) mango cultivar that is popularly cultivated in some parts of Ghana for export. The characteristics of the mango musts that were monitored included total soluble solids (TSS), pH and total acidity (TA), microbial populations (aerophilic mesophiles, yeasts and Acetic acid Bacteria), alcohol content and colour over the course of the fermentations. Descriptive and hedonic sensory evaluation was carried out on the ferments obtained from all treatments. Results showed that two of the yeast types namely; Red Star Pasteur and Red Star Montrachet displayed superior fermentation characteristics and produced mango wines that were acceptable by both descriptive and affective sensory panels.
The Physico-chemical Characteristics of Yeast Fermentation of two Mango (Mangifera indica Linn) Varieties.
(Food Science and Quality Management, 2013) Kamassah, Anthony K.Q.; Saalia, Firibu K.; Osei, Paul; Mensah-Brown, Henry; Sinayobye, Emmanuel; Tano-Debrah, Kwaku
Efficient methods of post harvest handling, preservation and value addition are critical for minimizing high losses in the post harvest chain of fruits. The goal of this study was to address this problem by employing yeast fermentation technology to produce a more stable, value added product from mangoes. The design of the study involved determination of the fermentative capabilities of a selected yeast strain on the quality characteristics of mango wine obtained from two selected mango cultivars (improved and wild) with and without peels. The response variables monitored in the must and wine included total soluble solids (TSS), pH and total acidity (TA), microbial populations (aerophilic mesophiles, yeasts and Acetic acid Bacteria), and alcohol content. Volatile compounds development was also monitored using GC-FID procedures. Descriptive and hedonic sensory evaluations were carried out on the mango wine obtained from all treatments. The effects of mango peels in must fermentation characteristics compared well with those of must fermented without peels. However, the wines made using peeled mangoes were far more preferred by consumers than wine made using mangoes with peels. Five (5) major classes of aromatic volatiles were identified in all must and wine samples. Acetaldehyde and ethyl caprylate were present in all treatments, followed by isobutyraldehyde and 2, 3 Butanedione. Some volatiles identified appeared to be mango cultivar specific (Benzaldehyde and 1-methyl-2-pyrrolidone) while other volatiles appeared to be unique to the yeast strain employed (Ethyl butyrate).