THE EFFECTS OF AMBARELLA (SPONDIAS DULCIS) AT DIFFERENT MATURITY STAGES AND SUGAR TYPES ON SENSORY AND PHYSIOCHEMICAL PROPERTIES OF AMBARELLA WATER KEFIR BEVERAGE

Abstract

This study was conducted to observe the influence of maturity stages and sugar types on the development of the Ambarella Water Kefir Beverage. Specifically, the study focused mainly on the influence of two different maturity levels (green and ripe) of Ambarella (Spondias dulcis) and three type of sugar (cane sugar, palmyra palm jaggery, coconut sugar) on sensorial and physicochemical properties of water kefir beverage. The optimal results for the combination of green ambarella water kefir with palmyra palm jaggery in 7 days incubation was achieved pH 3.710.04, 9.450.07 °Brix, TA was 8.380.77%, TPC was 372.428.15 mg GAE/L, %DPPH was 68.553.09 %. While the ripened ambarella water kefir beverage combine with cane sugar was a good choice. This beverage was achieved pH 3.670.08, 12.330.42 °Brix, TA was 2.1340.11%, TPC was 241.028.58 mg GAE/L, %DPPH was 65.171.88 % after fermented in 7 days. Additionally, this study suggested that the combination of green ambarella to jaggery sugar and ripe ambarella to cane sugar as a new and potential formula promised to produce the high-quality water kefir beverage in the food industry.