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...

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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
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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
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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 13.144533