Abstract
ABSTRACT The study aimed to investigate the effects of in-bottle pasteurization conditions, soda water, different types and ratios of flavor syrup additions on several quality attributes of the green apple (Ziziphus mauritiana) cider. Higher pasteurized temperature and time resulted in lower total acid content; however, there was no significant difference between the different temperatures and time. The product with the pasteurized conditions of 70°C and 10 min provided the highest overall acceptance score and completely met microbiological standards of safety. However, as the pasteurization temperature and time increased, the lower the taste and smell scores were found for the product. The amount of soda water added positively affects not only the sensory quality but also the alcohol content. The addition of strawberry and sugar syrup at 10–14% (v/v) were the most preferred, while that of honey syrup at these ratios were all low in sensory evaluation score.
Published Version
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