Physical and Chemical Characterization of Strawberry Unfermented

Authors

  • Murilo Barbosa Andrade Faculdade de Telêmaco Borba - FATEB
  • Guilherme Augusto Perim Faculdade de Telêmaco Borba - FATEB
  • Tássia Rhuna Tonial Santos Universidade Estadual de Maringá - UEM
  • Rubiane Ganascim Marques Faculdade de Telêmaco Borba - FATEB

DOI:

https://doi.org/10.5433/2316-5200.2014v3n1p18

Keywords:

Fermented strawberry, fermentation kinetics, fermented fruit

Abstract

Strawberry is a fruit with fragile structure and high respiration rate, which results in a relatively short postharvest. With the increasing cultivation in Brazil, it is mainly consumed as fresh fruit or processed as jam or frozen pulp. Also an option for the processing of fermented fruit is strawberry. This study aimed to develop a manufacturing process of fermented strawberry in laboratory, and analyze the kinetics of fermentation beverage produced as well as its sensory characteristics. The drink had produced a delicate flavor with mild strawberry flavor, pH of 3.51, total acidity of 4.5 and an content of 9.62% being in conformity within the standards required by the Brazilian legislation on drinks.

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Published

2014-08-24

Issue

Vol. 3 No. 1 (2014)

Section

Artigos Científicos

License

Os trabalhos publicados passam a ser propriedade da revista BBR: Biochemistry and Biotechnology Reports, com o trabalho simultaneamente licenciado sob a Licença Creative Commons Attribution que permite o compartilhamento do trabalho com reconhecimento da autoria e publicação nesta revista.