Artículos de revistas
Production Of Star Fruit Alcoholic Fermented Beverage
Registro en:
Indian Journal Of Microbiology. Springer, v. 56, p. 476 - 481, 2016.
0046-8991
0973-7715
WOS:000385423300013
10.1007/s12088-016-0601-9
Autor
Valim
Flavia de Paula; Aguiar-Oliveira
Elizama; Kamimura
Eliana Setsuko; Alves
Vanessa Dias; Maldonado
Rafael Resende
Institución
Resumen
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) 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 A degrees 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 A degrees 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 of total and volatile acidities. 56 4 476 481 Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES, Brazil) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)