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

• 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

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...