Storage Stability of Vinegar Produced from Liquid Jaggery of Two Sugarcane Cultivars

Abstract

Vinegar is a functional fermented product known for its antimicrobial, antioxidant, and cardioprotective properties, with quality largely influenced by raw material composition. Sugarcane (Saccharum officinarum L.) rich in fermentable sugars and phenolic compounds offers strong potential for vinegar production, though the impact of cultivar differences on storage stability remains underexplored. This study evaluates the effect of different sugarcane cultivars on the storage stability and quality attributes of vinegar produced through a two-stage fermentation process. Vinegar was prepared from two sugarcane varieties, CoH 160 and Co 89003, using submerged alcoholic fermentation followed by acetic acid fermentation. Over a 90 days storage period at ambient conditions, key parameters including total soluble solids (TSS), titratable acidity, total plate count, and sensory characteristics were assessed at 30-days intervals. The results indicated that vinegar prepared from the Co 89003 variety, consistently exhibited higher overall sensory acceptability, particularly at 30-day taste and flavor assessment, while the CoH 160 showed superior scores in color and appearance. A progressive increase in total plate count and TSS, alongside a decline in titratable acidity, was observed during storage in the vinegar prepared from both cultivars. Microbial stability remained within acceptable limits throughout the storage period. The findings emphasize the pivotal role of cultivar selection in determining vinegar quality, shelf stability, and consumer acceptability, offering insights for optimizing functional fermented products from sugarcane.