Research Article
Effect of Honey-to-Water Ratio and Yeast Inoculum Size on the Physicochemical and Sensory Properties of Honey Wine ‘Mies’
Issue:
Volume 11, Issue 2, June 2026
Pages:
85-96
Received:
14 May 2026
Accepted:
27 May 2026
Published:
10 June 2026
Abstract: Mies is a traditional Tigreayan honey wine produced typically from honey, gesho, and water, prepared with varying ingredient proportions and requiring prolonged fermentation. To shorten the fermentation duration, producers for retail are increasingly using commercial yeasts. This study aimed to determine the optimal yeast inoculum size and proportion of honey-to-water ratio, and subsequently evaluate their effects on the physicochemical and sensory properties of mies, as well as on fermentation time. Honey-to-water ratios of 1: 2.45, 1: 4.25, and 1: 6.0 (w/v) were used based on survey data (Mean ± SD), and treatments were inoculated with 3%, 4%, and 5% (w/w) yeast relative to honey weight. The honey used contained 18.8% moisture, 81.2% total soluble solids, pH of 3.93, 3.57 g/kg hydroxymethylfurfural, and 0.17% ash. Must samples showed pH, titratable acidity, and °Brix values ranging from 3.81-3.91, 3.17-4.43 g/L, and 15.14-32.58%, respectively. Final mies samples exhibited TSS of 3.95-18.45%, pH of 3.51-3.74, titratable acidity of 3.56-5.58 g/L, and ethanol levels of 6.2-8.75%. All physicochemical and sensory parameters showed significant difference (p<0.05). Fermentation time ranged from 24 to 120 hours, strongly influenced by the proportion of honey used. Honey-to-water ratios significantly affected the physicochemical properties of the product, whereas sensory quality was influenced by both the substrate ratio and yeast inoculum size. Overall, mies produced with a moderate 1: 4.25 honey-to-water ratio exhibited superior sensory performance and was most preferred by panelists followed to the spontaneously fermented control.
Abstract: Mies is a traditional Tigreayan honey wine produced typically from honey, gesho, and water, prepared with varying ingredient proportions and requiring prolonged fermentation. To shorten the fermentation duration, producers for retail are increasingly using commercial yeasts. This study aimed to determine the optimal yeast inoculum size and proporti...
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Research Article
Impact of Open-pan Cooking Prior to Drying on Physicochemical, Phytochemical, and Antioxidant Properties of Cashew Apple Leather Puree Blends
Issue:
Volume 11, Issue 2, June 2026
Pages:
97-112
Received:
17 June 2026
Accepted:
26 June 2026
Published:
17 July 2026
DOI:
10.11648/j.ijfsb.20261102.12
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Abstract: In Côte d'Ivoire, 90% of cashew apples are currently wasted and converting them into fruit leather is a promising sustainable valorization strategy. This study focuses on developing cashew apple leather puree blends and evaluating the impact of cooking before drying on their characteristics. Starting with a base puree of cashew apple and mango (CMP), five formulations of leather puree were developed: F1 (CM, plain), F2 (CM-roselle), F3 (CM-tamarind), F4 (CM-baobab) and F5 (CM-ginger). Moisture content (68.95±0.66-73.91±0.08%), pH (3.19±0.01-3.26±0.03), Total soluble solids (24.34±0.03-24.74±0.02 °Brix) and titratable acidity (0.92±0.02-1.64±0.02%) varied across the formulated leather purees. Both F2 and F4 exhibited the highest total phenolic content, with F2 exhibiting the highest flavonoids and F4 the highest tannin content. The fresh purees of F2 and F1 were richer in carotenoids and vitamin C, respectively, and that of F2 exhibited the highest antioxidant activity. Significant variations in all evaluated parameters (on a dry weight basis) were observed when freshly formulated leather purees were cooked at 80 °C for 14 minutes in an open stainless-steel pan. In terms of phytochemical content and antioxidant activity, F4 and F5 showed the greatest decrease at all levels. Only F2 showed an increase in tannins. However, carotenoids, tannins, and antioxidant activity increased in F1, only the last two increased in F3. This study showed that formulating cashew apple puree blends for leather production is an effective way to produce functional snacks. However, the cooking step before drying must be customized because each blend reacts differently to heat.
Abstract: In Côte d'Ivoire, 90% of cashew apples are currently wasted and converting them into fruit leather is a promising sustainable valorization strategy. This study focuses on developing cashew apple leather puree blends and evaluating the impact of cooking before drying on their characteristics. Starting with a base puree of cashew apple and mango (CMP...
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Hagos Hailu Kassegn
