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Total records found : 1
Simplified search suggestions : Mohamed Safeek Naina Mohamed
12023
article
Psycholinguistic Profiles of Proficient and Struggling Readers in Relation to Reading Fluency
Mohamed Safeek, Naina Mohamed
This study aims to produce soursop vinegar and evaluate how its nutritional composition changes during production. This process offers a solution to convert acidic fruits like soursop into a nutritious product with a longer shelf life. Fresh soursop juice was extracted using a mechanical press, followed by alcoholic and acetous fermentation under different aerobic and anaerobic conditions, with some samples aerated. The nutritional analysis included proximate composition, vitamin C content, acetic acid, pH, and soluble solids (TSS or Brix). Results during fermentation showed increased moisture content (90.7393.99%) compared to the control (78.56%) and a decrease in protein content (0.50.61%) when Saccharomyces cerevisiae was present (1.531.84% without it). Acetic acid and vitamin C levels remained relatively stable, while Brix values significantly decreased (4.837.00 Brix) compared to the initial 15 Brix of the control during fermentation. Aeration during production improved the vinega.....

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