Abstract

• Fermented foods have been produced from all manner of plant materials and not only from fruits. The conversion of raw food materials into finished fermented products is considered to be one of the best examples of “value added” processing. This research focused on the preparation of fermented food from locally available greengage plums and on the effects of sugar, yeast, fermentation and storage time on the properties of fermented food over a 1-year fermentation period. Firstly, characteristics of greengage plum were studied and greengage plum wine was processed with variations in sugar, yeast and fermentation period; the properties of the prepared wines were also analysed. The effects of these on the product’s characteristics were investigated. Secondly, greengage plum syrup was prepared by fermenting greengage plums with varying sugar levels and storage times. The color of fermented foods was determined by UV Spectrophotometer, and the acceptability of experimental fermented foods was perceived by sensory evaluation using 9-Point Hedonic Scale Rating Test. The most suitable greengage plum syrup was obtained at the ratio of greengage plum to sugar (1:1). The highest alcohol content 10 % (v/v) in prepared greengage plum wine was formed with 1: 0.75 greengage plums to sugar ratio after seven weeks of fermentation period.