Potato pulp, which is a by-product of the starch industry, is mostly discarded in Hokkaido. It contains some edible components but has not been used for food. Fermented potato pulp (FPP) is made from the potato pulp fermented with
Rhizopus oryzae NBRC 4707. It contains about 1% lactic acid and shows an antioxidant activity in the watersoluble fraction. This paper presents processing methods for making vinegar from FPP. Vinegar was made from fermented potato pulp extract. A total of 3.5% of acetic acid was found in the FPP vinegar and its acetic acid acidity was 5.6%. The FPP vinegar had a color of grain vinegar and a mellow acid taste. In addition, it had a stronger antioxidant activity than commercial vinegars.
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