Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part C
Development of fermented beverage from Clitoria ternatea and Citrus lemon
Author(s): Priyanka
Abstract: We have used the method of tepache preparation to develop innovative fermented drink infused with Clitoria ternatea and Citrus lemon. We developed three fermented beverages coded as TP1, TP2 and TP3; TP1 was the control or the basic tepache, TP2 was tepache infused with lemon and TP3 was the tepache infused with Clitoria ternatea. We analyzed the titratable acidity and the vitamin C content of the beverages. We applied two-way ANOVA to study the effect of treatment and period of storage on the titratable acidity and vitamin C content of the beverages. The titratable acidity of beverages ranged from 0.363% to 1.153%. Titratable acidity in the beverage increased on storage from day 1 to day 6 and there was a decrease in the titratable acidity on the 9th day except in the case of TP2 tepache infused with lemon where the titratable acidity kept on increasing. Lowest titratable acidity was reported in TP3. The vitamin C content ranged from 5.4 mg/100 g to 13.758 mg/100 g. Vitamin C increased from day1 to day 6 and then it reduced on day 9. Highest vitamin C content was reported in TP3 i.e tepache infused with Clitoria ternatea and vitamin C content increased on day 9 from 11.257 mg/100 g to 13.758 mg/100 g. The result of two-way Anova showed no effect of treatment and storage period on vitamin C but in case of titratable acideity storage showed some effect though it was not less than 0.05 but it was very close. Overall acceptability was highest for TP3.
DOI: 10.22271/foodsci.2025.v6.i2c.268
Pages: 152-157 | Views: 134 | Downloads: 68
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How to cite this article:
Priyanka. Development of fermented beverage from Clitoria ternatea and Citrus lemon. J Curr Res Food Sci 2025;6(2):152-157. DOI: 10.22271/foodsci.2025.v6.i2c.268
