CIDER PRODUCTION FROM GUAVA (Psidium guajava L.) BY USING Saccharomyces cerevisiae HG1.3

Đoàn Thị Kiều Tiên; Đinh Hoàng Lan Chi; Huỳnh Thị Ngọc Mi; Lâm Như Ý

doi:10.34238/tnu-jst.8115

CIDER PRODUCTION FROM GUAVA (Psidium guajava L.) BY USING Saccharomyces cerevisiae HG1.3

About this article

Received: 13/06/23 Revised: 05/01/24 Published: 03/02/24

Authors

1. Doan Thi Kieu Tien , Can Tho University of Technology
2. Dinh Hoang Lan Chi, Can Tho University of Technology
3. Huynh Thi Ngoc Mi, Can Tho University of Technology
4. Lam Nhu y, Can Tho University of Technology

Abstract

Fermented fruit juices have become a popular beverage around the world due to its low alcoholic concentration and benefits. Besides, the natural flavour and bioactive compounds of fruits are not significantly changed after fermentation. Hence, the study on fermented beverages from fruit juices as ciders is increasing a great interest in many food industries. This study aims to optimize the conditions for the fermentation process of guava juice by using Saccharomyces cerevisiae HG1.3, including soluble solids concentration, pH value, yeast concentration, fermentation time, and the supplemented pectinase concentration. In order to evaluate the product, the physicochemical, sensory, and microbiological criteria were also investigated. The results show that the recovery efficiency of the product is highest (86.7%) by the addition of 0.3% enzyme pectinase. The optimal fermentation conditions include 72 hours of incubation time, 1% w/v yeast concentration, pH 4.6 and 16 °Brix. The product has an ethanol content of 5.00% v/v, a good sensory score (4.3 points), and the microbiological criteria meet Ministry of Health standards QCVN 6 - 3:2010/BYT.

Keywords

Alcoholic fruit juice; Ethanol; Fermentation process; Psidium guajava L; Saccharomyces cerevisiae HG1.3

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DOI: https://doi.org/10.34238/tnu-jst.8115

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