intTypePromotion=1
zunia.vn Tuyển sinh 2024 dành cho Gen-Z zunia.vn zunia.vn
ADSENSE

Effect of fermentation conditions on alcohol content and sensory values of fermented watermelon rind beverage

Chia sẻ: _ _ | Ngày: | Loại File: PDF | Số trang:9

2
lượt xem
0
download
 
  Download Vui lòng tải xuống để xem tài liệu đầy đủ

This study investigates the potential of using watermelon rind, a commonly discarded byproduct, to produce fermented beverages. Watermelon rind, which constitutes 30% of the fruit's weight, is rich in fiber and amino acids, offering significant nutritional benefits. The aim was to optimize the fermentation process by adjusting factors such as total soluble solids, pH, yeast concentration, and fermentation time to enhance both alcohol production and the sensory qualities of the beverage.

Chủ đề:
Lưu

Nội dung Text: Effect of fermentation conditions on alcohol content and sensory values of fermented watermelon rind beverage

ADSENSE

CÓ THỂ BẠN MUỐN DOWNLOAD

 

Đồng bộ tài khoản
3=>0