Production of Fermented Vinegar Drink From Hang Rice With Pineapple Peel Syrup
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Abstract
This study aimed to develop fermented vinegar beverages produced from Hang rice combined with pineapple peel syrup through traditional fermentation. The fermentation process was carried out under ambient conditions for 30 days using a traditional method to monitor changes in acetic acid bacteria and yeast populations, as well as acetic acid production. Consumer preference for the final product was also assessed. The microbial populations of both acetic acid bacteria and yeast showed a sharp increase during the first 14 days, reaching their peaks at 7.92 ± 0.24 log CFU/mL and 7.06 ± 0.28 log CFU/mL, respectively, after 30 days. The final vinegar exhibited 4.44 ± 0.31% acetic acid, a pH of 3.6, and showed no detectable alcohol. Three formulations were prepared by varying the ratio of Hang rice vinegar to pineapple peel syrup—Formula 1 (60:40), Formula 2 (50:50), and Formula 3 (40:60). Among them, Formula 3 demonstrated the highest DPPH radical scavenging activity (503.70 ± 24.42 µg Trolox/mL) and the greatest total phenolic content (97.24 ± 4.36 µgGAE/mL). Sensory analysis revealed comparable acceptability scores across all samples, ranging from “like slightly” to “like moderately”. These findings suggest that Hang rice vinegar supplemented with pineapple peel syrup represents a novel beverage with significant in vitro antioxidant capacity, adding value to germinated brown rice and promoting the utilization of pineapple peel waste.
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