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 of total and volatile acidities.
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Authors are grateful to the Municipal College Professor Franco Montoro (Mogi Guaçu, São Paulo, Brazil) where all the experiments were conducted and also to the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil) for their financial support.
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Valim, F.d., Aguiar-Oliveira, E., Kamimura, E.S. et al. Production of Star Fruit Alcoholic Fermented Beverage. Indian J Microbiol 56, 476–481 (2016). https://doi.org/10.1007/s12088-016-0601-9
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DOI: https://doi.org/10.1007/s12088-016-0601-9