title: Production of Star Fruit Alcoholic Fermented Beverage.
abstract: Star fruit (Averrhoa carambola) is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast (Saccharomyces cerevisiae). The study was conducted utilizing a 23central composite design and the best conditions for the production were: initial soluble solids between 23.8 and 25 °Brix (g 100 g-1), initial pH between 4.8 and 5.0 and initial concentration of yeast between 1.6 and 2.5 g L-1. These conditions yielded a fermented drink with an alcohol content of 11.15 °GL (L 100 L-1), pH of 4.13-4.22, final yeast concentration of 89 g L-1and fermented yield from 82 to 94 %. The fermented drink also presented low levels of total and volatile acidities.
authors: Municipal College Professor Franco Montoro (CMPFM), R. dos Estudantes, s.n., Mogi Guaçu, SP 13.843-971 Brazil.
authors: Flávia de Paula
authors: FP
authors: Valim
authors: Multidisciplinary Institute on Health (IMS), Federal University of Bahia (UFBA), campus Anísio Teixeira (CAT), R. Rio de Contas, 58, Vitória da Conquista, Bahia 45.029-094 Brazil.
authors: Elizama
authors: E
authors: Aguiar-Oliveira
authors: Faculty of Zootecnic and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias, 225, 13.635-900 Pirassununga, São Paulo Brazil.
authors: Eliana Setsuko
authors: ES
authors: Kamimura
authors: Municipal College Professor Franco Montoro (CMPFM), R. dos Estudantes, s.n., Mogi Guaçu, SP 13.843-971 Brazil.
authors: Vanessa Dias
authors: VD
authors: Alves
authors: Municipal College Professor Franco Montoro (CMPFM), R. dos Estudantes, s.n., Mogi Guaçu, SP 13.843-971 Brazil ; Technical College of Campinas (COTUCA), University of Campinas (UNICAMP), R. Jorge Figueiredo Corrêa, 735, Pq. Taquaral, Campinas, São Paulo 13.087-261 Brazil.
authors: Rafael Resende
authors: RR
authors: Maldonado
keywords: Factorial design; Fruit wine; Saccharomyces cerevisiae; Star fruit