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 23 central composite design and the best conditions for the production were: initial soluble solids between 23.8 and 25°Brix (g 100g-1), initial pH between 4.8 and 5.0 and initial concentration of yeast between 1.6 and 2.5gL-1. These conditions yielded a fermented drink with an alcohol content of 11.15°GL (L 100L-1), pH of 4.13-4.22, final yeast concentration of 89gL-1 and fermented yield from 82 to 94%. The fermented drink also presented low levels of total and volatile acidities.
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