Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae
| Autor: | Erika Salas, Guillermo Ayala-Soto, L. Hernández-Ochoa, Ivan Salmerón, Rubén Márquez-Meléndez, Ana Flores-García |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Article Subject
030309 nutrition & dietetics Saccharomyces cerevisiae lcsh:TX341-641 Vaccinium myrtillus 03 medical and health sciences 0404 agricultural biotechnology Food science Flavor Aroma 0303 health sciences lcsh:TP368-456 biology Chemistry 04 agricultural and veterinary sciences biology.organism_classification Ardisia compressa 040401 food science food_chemistry Yeast lcsh:Food processing and manufacture Fermentation lcsh:Nutrition. Foods and food supply biotechnology Food Science Research Article |
| Zdroj: | International Journal of Food Science International Journal of Food Science, Vol 2019 (2019) |
| ISSN: | 2314-5765 |
| Popis: | Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27°C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples were 1.27 epicatechin mg/mL in filtered juice, 1.59 epichatechin mg/mL in filtered fermented beverage, 1.91 epichatechin mg/mL in partially filtered juice and 3.19 epichatechin mg/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text