Processing of fermented fruit juice from acerola (Malpighia glabraL.)
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Abstract
Fruit cider has high nutrition and often preserved cold after processing.The aroma and flavour characteristics of the original material enhancethe sensory of the cider. This study was carried on the acerolajuice which has the dry matter concentration of 18oBx, pH 4.0. Thefermentation was induced with the yeast content of 0.20% for 3 daysat room temperature. As a result, the obtained product had the drymatter concentration, the alcohol content, the vitamin C content andpH of 7.2±0.8oBx, 1.4% v/v, 581.2 mg% and 3.1, respectively.
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References
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