Staff View: Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia

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...

Full description

Saved in:

Bibliographic Details
Main Authors:	Jamaludin, Mohd Aizat, Md Amin, Nur Alifah, Ahmad Fadzillah, Nurrulhidayah, Muflih, Betania Kartika, Othman, Rashidi, Abdullah Sani, Muhammad Shirwan, Ramli, Mohd Anuar
Format:	Article
Language:	English English
Published:	Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM) 2017
Subjects:	TP368 Food processing and manufacture TS155 Production management
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!

id	my.iium.irep.57458
record_format	dspace
spelling	my.iium.irep.574582019-08-17T07:03:42Z http://irep.iium.edu.my/57458/ Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia Jamaludin, Mohd Aizat Md Amin, Nur Alifah Ahmad Fadzillah, Nurrulhidayah Muflih, Betania Kartika Othman, Rashidi Abdullah Sani, Muhammad Shirwan Ramli, Mohd Anuar TP368 Food processing and manufacture TS155 Production management 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. Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM) 2017-12 Article PeerReviewed application/pdf en http://irep.iium.edu.my/57458/1/57458_Study%20on%20physiochemical%20properties.pdf application/pdf en http://irep.iium.edu.my/57458/7/57458_Study%20on%20physiochemical%20properties_scopus.pdf Jamaludin, Mohd Aizat and Md Amin, Nur Alifah and Ahmad Fadzillah, Nurrulhidayah and Muflih, Betania Kartika and Othman, Rashidi and Abdullah Sani, Muhammad Shirwan and Ramli, Mohd Anuar (2017) Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia. International Food Research Journal (IFRJ), 24 (Suppl.). S428-S435. http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(26)%20R1.pdf
institution	Universiti Islam Antarabangsa Malaysia
building	IIUM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	International Islamic University Malaysia
content_source	IIUM Repository (IREP)
url_provider	http://irep.iium.edu.my/
language	English English
topic	TP368 Food processing and manufacture TS155 Production management
spellingShingle	TP368 Food processing and manufacture TS155 Production management Jamaludin, Mohd Aizat Md Amin, Nur Alifah Ahmad Fadzillah, Nurrulhidayah Muflih, Betania Kartika Othman, Rashidi Abdullah Sani, Muhammad Shirwan Ramli, Mohd Anuar Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia
description	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.
format	Article
author	Jamaludin, Mohd Aizat Md Amin, Nur Alifah Ahmad Fadzillah, Nurrulhidayah Muflih, Betania Kartika Othman, Rashidi Abdullah Sani, Muhammad Shirwan Ramli, Mohd Anuar
author_facet	Jamaludin, Mohd Aizat Md Amin, Nur Alifah Ahmad Fadzillah, Nurrulhidayah Muflih, Betania Kartika Othman, Rashidi Abdullah Sani, Muhammad Shirwan Ramli, Mohd Anuar
author_sort	Jamaludin, Mohd Aizat
title	Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia
title_short	Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia
title_full	Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia
title_fullStr	Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia
title_full_unstemmed	Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia
title_sort	study on physiochemical properties and the halalness of commercially marketed vinegar in malaysia
publisher	Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)
publishDate	2017
url	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
_version_	1643619652729831424
score	13.211869

Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia

Similar Items