Research Article

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

Table 3

Chagalapoli (Ardisia compressa) juice and fermented beverage color analysis.

ChromaAngle of hue (h°)

Filtered juice27.50 ± 0.005d8.87 ± 0.02ª5.63 ± 0.02c14.50± 0.01d0.56 ± 0.002d
Filtered fermented beverage30.34 ± 0.01c8.42 ± 0.02b9.07 ± 0.02b17.50 ± 0.02ª0.79 ± 0.002c
Partially filtered juice30.75 ± 0.04b7.15 ± 0.03c9.44 ± 0.02ª16.59 ± 0.03b0.87 ± 0.002b
Partially filtered fermented beverage31.09 ± 0.09ª6.92 ± 0.06d9.36 ± 0.09ª16.28 ± 0.03c0.87 ± 0.006ª

Results are expressed as mean ± SE (). Values with same letter are not statistically different ().