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VOL. 6, ISSUE 2 (2021)
Formulation and analysis of fermented soda from Averrhoa carambola with ginger bug as a fermenting agent
Authors
Shruthi Venkatesh, Lakshmy Priya S
Abstract
Averrhoa carambola is an underutilized fruit in food processing industry owing to its high moisture content. The research aimed to utilize the underutilized fruit and formulate and analyse a fermented soda from Averrhoa carambola with ginger bug as a fermenting agent. Ginger bug is a slurry of ginger, sugar and water that is fermented for several days until ready to use. Three samples were prepared: the standard with no addition of ginger bug, variation 1 and variation 2 with the addition of ginger bug but with higher concentration of sugar in variation 2(200gms/litre) compared to variation 1(100gms/litre). The variations were allowed to ferment and were tested for it’s physicochemical properties such as titratable acidity, pH, total phenols, brix, Vitamin C, alcohol percentage and colour measurements. Sensory and statistical analysis was also performed. TA increased and pH decreased with fermentation. Phenols were released on fermentation and Brix increased with sugar concentration. Fermentation did not impact Vitamin C levels. 4.5% alcohol was found in variation 1 and 5.5% in variation 2.Correlation coefficient 1 suggested a perfect relationship between sugar concentration and alcohol formation. Sensory analysis revealed variation 2 as the most acceptable sample.The research formulation has shown that acceptable fermented soda can be prepared from Averrhoa carambola. The fermentation has also enhanced the quality and preserved the characteristics of the fruit.
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Pages:77-80
How to cite this article:
Shruthi Venkatesh, Lakshmy Priya S "Formulation and analysis of fermented soda from <em>Averrhoa</em> carambola with ginger bug as a fermenting agent ". International Journal of Food Science and Nutrition, Vol 6, Issue 2, 2021, Pages 77-80
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