Production of Star Fruit Alcoholic Fermented Beverage.

ABSTRACT: Star fruit (Averrhoa carambola) is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast (Saccharomyces cerevisiae). The study was conducted utilizing a 2³ central composite design and the best conditions for the production were: initial soluble solids between 23.8 and 25 °Brix (g 100 g^-1), initial pH between 4.8 and 5.0 and initial concentration of yeast between 1.6 and 2.5 g L^-1. These conditions yielded a fermented drink with an alcohol content of 11.15 °GL (L 100 L^-1), pH of 4.13-4.22, final yeast concentration of 89 g L^-1 and fermented yield from 82 to 94 %. The fermented drink also presented low levels o

SUBMITTER: Valim FP 

PROVIDER: S-EPMC5061694 | biostudies-literature | 2016 Dec

REPOSITORIES: biostudies-literature