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.
| | | | | Chroma | Angle of hue (h°) |
| Filtered juice | 27.50 ± 0.005d | 8.87 ± 0.02ª | 5.63 ± 0.02c | 14.50± 0.01d | 0.56 ± 0.002d | Filtered fermented beverage | 30.34 ± 0.01c | 8.42 ± 0.02b | 9.07 ± 0.02b | 17.50 ± 0.02ª | 0.79 ± 0.002c | Partially filtered juice | 30.75 ± 0.04b | 7.15 ± 0.03c | 9.44 ± 0.02ª | 16.59 ± 0.03b | 0.87 ± 0.002b | Partially filtered fermented beverage | 31.09 ± 0.09ª | 6.92 ± 0.06d | 9.36 ± 0.09ª | 16.28 ± 0.03c | 0.87 ± 0.006ª |
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Results are expressed as mean ± SE ( ). Values with same letter are not statistically different ( ). |