THE EFFECT OF TOTAL SOLUBLE SOLIDS AND pH ON SOME QUALITY PARAMETERS OF FERMENTED BEVERAGE FROM BLUEBERRY (Vaccinium corymbosum L.)
Nội dung chính của bài viết
Tóm tắt
Aims: to investigate the effects of total soluble solids and pH on the physical and chemical composition, as well as the sensory quality of fermented blueberry beverages (Vaccinium corymbosum L.).
Methods: The study investigated the effects of pH levels (3.8, 4.0, and 4.2) and total soluble solids (18, 20, and 22°Brix) on the quality attributes of the beverage.
Results: The optimal fermentated conditions were found to be 20°Brix and pH 4.0. Under these conditions, the beverage showed high alcohol content (4%Vol.), low residual sugar (7.43%), total acidity (0.3%), and anthocyanin content (58.36mg%) after 4 days of fermentation. The 20°Brix - pH 4 treatment received high sensory scores across all attributes: appearance (4.54), color (4.46), aroma (4.43), and taste (4.66). This resulted in a product characterized by a balanced sweet-and-sour flavor, a vibrant red color, and a moderate ethanol content. Unlike wine, the ethanol level was not overly high, aligning well with current preferences for fermented beverages.
Conclusion: Both pH and total soluble solids significantly influenced key quality indices. The fermentation process of blueberry beverages was identified with the optimal total soluble solids and pH values.
Chi tiết bài viết
Từ khóa
°Brix, pH, blueberry, 𝘝𝘢𝘤𝘤𝘪𝘯𝘪𝘶𝘮 𝘤𝘰𝘳𝘺𝘮𝘣𝘰𝘴𝘶𝘮 L., fermentation
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