International Journal of Multidisciplinary Research and Development


E- ISSN: 2349-4182
P- ISSN: 2349-5979

Vol. 1, Issue 3 (2014)

Different factors influence to the fermented passion fruit beverage production

Author(s): Nguyen Phuoc Minh
Abstract: Fermented beverages have high expression in the market for beverages in general, is increasingly valued in situations where the characteristic aroma and flavor of the material that gave rise to them are kept after processing. The passion fruit (Passiflora edulis) is a well-known fruit in Vietnam. Our study focuses on investigation about some parameters including sugar content, pH, yeast saccharomyces cerevisiae supplementation and fermentation time to get the good fermented passion fruit beverage. Our results are as follows: pectinase supplementation 0.15 ml/100g (0.15%), water dilution 50% with juice, incubation at 40oC in 1 hour with 1.5% yeast, pH of fermentation 4.0, fermentation temperature 26 ± 1oC; fermentation time 72 hours, syrup adding 65 oBrix. The final fermented passion fruit beverage has sensory score at 16.6. This investigation is suitable for a completely fermented passion fruit beverage production.
Pages: 137-141  |  2182 Views  1352 Downloads
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