Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia
Vinegar is very popular as traditional ingredient for cooking, pickling, and preservation. It is made from sugar or starch by an alcoholic and acetous fermentation and produces ethanol as a by-product. Alcohol is prohibited to be consumed for Muslim or used as ingredient if it is exceeding the al...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)
2017
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/57458/1/57458_Study%20on%20physiochemical%20properties.pdf http://irep.iium.edu.my/57458/7/57458_Study%20on%20physiochemical%20properties_scopus.pdf http://irep.iium.edu.my/57458/ http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(26)%20R1.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Vinegar is very popular as traditional ingredient for cooking, pickling, and preservation. It is
made from sugar or starch by an alcoholic and acetous fermentation and produces ethanol as
a by-product. Alcohol is prohibited to be consumed for Muslim or used as ingredient if it is
exceeding the allowable limit as stated by Islamic Council in Malaysia. According to Fatwa
Committee National Council of Islamic Religious Affairs Malaysia, natural occurrences of
ethanol in food products are acceptable if the ethanol contents are less than 1% in beverages
and 0.5% for flavoring or coloring substances for the purpose of stabilization. On the other
hand, for specific vinegar product, as stated by Malaysian Food Act and Regulation, acetic acid
content must be at least 4%. According to FAO/WHO, a product is to be labelled as vinegar if
the acetic acid content is 6% and with a maximum residual alcohol content of 0.5%v/v for wine
vinegar and 1%v/v for other vinegars. This study investigated the physiochemical properties
of the vinegar from different sources of raw materials. Total solubility (TA) by using Brix
method, pH, and alcohol and acetic acid content by GC-TOF/MS of 12 commercial vinegars
from Malaysia and abroad were studied. The result shown that for pH value of commercial
vinegar are ranged from 2.51-3.14°Brix from 2.10-40.73°Brix, acetic acid is ranged from
0.0253-0.1276% and ethanol content from 0-0.5911%. Thus, this study will come out with
the clear observation on ethanol content in fermented product which is vinegar in order to
categories the halalness of the product that available in Malaysia market especially the ones
that are produced internationally. Lastly, as shown by the profiling study, vinegar that are
imported internationally may contain some amount of alcohol in contrast with the one that
locally produced in Malaysia and has Halal certification. |
|---|