Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae

Table 1

Proximal composition and physicochemical characteristics of chagalapoli (Ardisia compressa) fruit.

Components^a	Value
Water (%)	80.52 ± 0.8
Ether extract (%)	0.55 ± 0.05
Ash (%)	0.66 ± 0.01
Protein (%)	8.58 ± 0.4
Crude fiber (%)	3.58 ± 0.005
Carbohydrates (%)	11.9
Water activity	0.97 ± 0.001
TSS^b (%)	17.7 ± 0.05
pH	4.2 ± 0.1

Results are expressed as mean ± SE (triplicate). ^aProximal components are expressed in fresh weight (FW). ^bTotal soluble solids (°Brix).