@article{jfnr20241257,
author={{Nguyen, Thi Hanh and Nguyen, Ngoc Cham and Nguyen, Thi Trang and Nguyen, Van Hung},
title={Low-alcoholic Fermented Beverage from Soursop (<i>Annona </i><i>m</i><i>uricata</i> L.) by <i>Saccharomyces cerevisiae</i> and <i>Saccharomyces bayanu</i><i>s</i>},
journal={Journal of Food and Nutrition Research},
volume={12},
number={5},
pages={278--285},
year={2024},
url={https://pubs.sciepub.com/jfnr/12/5/7},
issn={2333-1240},
abstract={Soursop (<i>Annona muricata</i> L.) is a tropical fruit with high market potential, thus it has been processed into various products. This study aims to develop a low-alcohol fermented beverage from soursop using yeast. Two types of yeast strains which are <i>Saccharomyces cerevisiae</i> RV002 and <i>Saccharomyces bayanus</i> FD-3 were examined to select the more suitable strain for fermentation. Then further study was conducted to optimize the fermentation parameters, including examining the ratio of soursop juice (SJ): sugar syrup (SS) (0.5:1, 1:1 and 1.5:1) and total soluble solids (15, 17 and 19 ˇăBrix) by One Factor at a Time (OFAT) method. Optimal conditions for fermentation were obtained with these following parameters: 10<SUP>6</SUP> CFU/ml of <i>S. bayanus</i> FD-3 added, 48 hours of fermentation at 15ˇăC; SJ:SS ratio is 1:1, the total soluble solids is 17 ˇăBrix, pH 4.5. The final product has 2.05 %v/v alcohol content, 13.2 ˇăBrix, 0.4% total titratable acidity, 16.98 mg/100 ml vitamin C, 142.66 mg GAE/100 ml in terms of total phenolic content, and overall acceptability on 9-point hedonic scale was 7.82ˇŔ0.33.},
doi={10.12691/jfnr-12-5-7}
publisher={Science and Education Publishing}
}