Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/326483
Type: Artigo
Title: Production Of Star Fruit Alcoholic Fermented Beverage
Author: Valim
Flavia de Paula; Aguiar-Oliveira
Elizama; Kamimura
Eliana Setsuko; Alves
Vanessa Dias; Maldonado
Rafael Resende
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 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.
Subject: Star Fruit
Fruit Wine
Factorial Design
Saccharomyces Cerevisiae
Editor: Springer
New York
Rights: fechado
Identifier DOI: 10.1007/s12088-016-0601-9
Address: https://link-springer-com.ez88.periodicos.capes.gov.br/article/10.1007/s12088-016-0601-9
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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