Version 1
: Received: 1 January 2019 / Approved: 3 January 2019 / Online: 3 January 2019 (14:37:19 CET)
Version 2
: Received: 13 February 2019 / Approved: 13 February 2019 / Online: 13 February 2019 (15:23:09 CET)
How to cite:
Flores Garcia, A.; Márquez-Meléndez, R.; salas, E.; Ayala Soto, G.; Salmeron Ochoa, I.; Hernandez Ochoa, L. Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces Cerevisiae. Preprints2019, 2019010031. https://doi.org/10.20944/preprints201901.0031.v1
Flores Garcia, A.; Márquez-Meléndez, R.; salas, E.; Ayala Soto, G.; Salmeron Ochoa, I.; Hernandez Ochoa, L. Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces Cerevisiae. Preprints 2019, 2019010031. https://doi.org/10.20944/preprints201901.0031.v1
Flores Garcia, A.; Márquez-Meléndez, R.; salas, E.; Ayala Soto, G.; Salmeron Ochoa, I.; Hernandez Ochoa, L. Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces Cerevisiae. Preprints2019, 2019010031. https://doi.org/10.20944/preprints201901.0031.v1
APA Style
Flores Garcia, A., Márquez-Meléndez, R., salas, E., Ayala Soto, G., Salmeron Ochoa, I., & Hernandez Ochoa, L. (2019). Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (<em>Ardisia compressa</em>) Beverage Fermented Using Saccharomyces Cerevisiae. Preprints. https://doi.org/10.20944/preprints201901.0031.v1
Chicago/Turabian Style
Flores Garcia, A., Ivan Salmeron Ochoa and Leon Hernandez Ochoa. 2019 "Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (<em>Ardisia compressa</em>) Beverage Fermented Using Saccharomyces Cerevisiae" Preprints. https://doi.org/10.20944/preprints201901.0031.v1
Abstract
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 according to chromatograms were 1.27 mg(EPI)/mL in filtered juice, 1.59 mg(EPI)/mL in filtered fermented beverage, 1.91 mg(EPI)/mL in partially filtered juice and 3.19 mg(EPI)/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.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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