Effect of total soluble solids and ph on some quality parameters of fermented beverage from blueberry (vaccinium corymbosum l.)

Ấn phẩm: Tạp chí DD&TP

Tác giả: Nguyễn Ngọc Trang, Nguyễn Ngọc Lan Anh, Vi Nhã Trân

Tóm tắt:

Tạp chí Dinh dưỡng & Thực phẩm - Tập 21, Số 2E, Năm 2025

(Link số tạp chí: https://tapchidinhduongthucpham.org.vn/index.php/jfns/issue/view/56)

Tác giả: Nguyễn Ngọc Trang, Nguyễn Ngọc Lan Anh, Vi Nhã Trân

Tóm tắt

Aims: To investigate the impacts of total soluble solids and pH on the physical and chemical composition, as well as the sensory quality of fermented blueberry beverage (Vaccinium corymbosum L.).

Methods: The study investigated the impact of pH levels (3.8, 4.0, and 4.2) and total soluble solids (18, 20, and 22°Brix) on beverage quality. Sensory quality was evaluated on appearance, color, aroma, and taste of obtained products.

Results: The optimal fermentation occurred at 20°Brix and pH 4.0, yielding a beverage with high alcohol content (4%Vol.), low residual sugar (7.43%), total acidity (0.3%), and anthocyanin content (58.36mg%) after 4 days. Sensory evaluation of this treatment revealed high scores for appearance (4.54), color (4.46), aroma (4.43), and taste (4.66).This resulted in a product characterized by a balanced sweet-and-sour flavor, a vibrant red color, and a moderate ethanol content. Unlike wine, the ethanol level was not overly high, aligning well with current preferences for fermented beverages.

Conclusion: Both pH and total soluble solids significantly affected beverage quality, identifying identifying 20°Brix and pH 4.0 as optimal fermentation conditions for blueberry beverages.

Từ khóa: Brix, pH, blueberry, 𝘝𝘢𝘤𝘤𝘪𝘯𝘪𝘶𝘮 𝘤𝘰𝘳𝘺𝘮𝘣𝘰𝘴𝘶𝘮 L., fermentation

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Publication: Journal of Food and Nutrition Sciences

Abstract:

Tạp chí Dinh dưỡng & Thực phẩm - Tập 21, Số 2E, Năm 2025

(Link số tạp chí: https://tapchidinhduongthucpham.org.vn/index.php/jfns/issue/view/56)

Author: Ngoc Trang NGUYEN, Ngoc Lan Anh NGUYEN, Nha Tran VI

Abstract

Aims: To investigate the impacts of total soluble solids and pH on the physical and chemical composition, as well as the sensory quality of fermented blueberry beverage (Vaccinium corymbosum L.).

Methods: The study investigated the impact of pH levels (3.8, 4.0, and 4.2) and total soluble solids (18, 20, and 22°Brix) on beverage quality. Sensory quality was evaluated on appearance, color, aroma, and taste of obtained products.

Results: The optimal fermentation occurred at 20°Brix and pH 4.0, yielding a beverage with high alcohol content (4%Vol.), low residual sugar (7.43%), total acidity (0.3%), and anthocyanin content (58.36mg%) after 4 days. Sensory evaluation of this treatment revealed high scores for appearance (4.54), color (4.46), aroma (4.43), and taste (4.66).This resulted in a product characterized by a balanced sweet-and-sour flavor, a vibrant red color, and a moderate ethanol content. Unlike wine, the ethanol level was not overly high, aligning well with current preferences for fermented beverages.

Conclusion: Both pH and total soluble solids significantly affected beverage quality, identifying identifying 20°Brix and pH 4.0 as optimal fermentation conditions for blueberry beverages.

Keywords: Brix, pH, blueberry, 𝘝𝘢𝘤𝘤𝘪𝘯𝘪𝘶𝘮 𝘤𝘰𝘳𝘺𝘮𝘣𝘰𝘴𝘶𝘮 L., fermentation

References