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Table 2 Effect of storage on the physicochemical parameters of the naturally fermented beverage

From: Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji

Days of storage

pH

TSS (°Brix)

% TA

Total sugars (mg/mL)

Reducing sugars (mg/mL)

%Antioxidant capacity

Flavonoids (mg/mL)

Phenols (mg/mL)

Ascorbic acid (mg/100 mL)

0

6 ± .0.02a

6.5 ± 0.02a

0.21 ± 0.05b

78.21 ± 0.2a

39.79 ± 0.02a

70.75 ± 0.03a

33.2 ± 0.01a

33.5 ± 0.01f

94 ± 0.02ba

5

3.47 ± 0.01h

3 ± 0.05c

0.99 ± 0.02a

36.32 ± 0.1e

27.16 ± 0.01cb

79.96 ± 0.02a

38.14 ± 0.02a

40.8 ± 0.02a

110 ± 0.03a

20

3.49 ± 0.01hg

2.8 ± 0.02d

0.98 ± 0.01a

36.11 ± 0.2e

26.21 ± 0.02cd

82.46 ± 0.01a

40.02 ± 0.01a

39.8 ± 0.02ba

110 ± 0.02a

40

3.51 ± 0.02g

3 ± 0.02c

1.04 ± 0.02a

36.16 ± 0.05e

26.95 ± 0.02cb

80.79 ± 0.01a

36.87 ± 0.02a

39.7 ± 0.02bac

108 ± 0.01a

60

3.62 ± 0.01f

2.8 ± 0.03d

1.05 ± 0.02a

36.37 ± 0.1e

27.47 ± 0.02cb

79.98 ± 0.005a

36.72 ± 0.02a

38.8 ± 0.02bdc

102 ± 0.02ba

80

3.71 ± 0.01e

3 ± 0.02c

1.06 ± 0.02a

37.89 ± 0.2d

27.89 ± 0.02b

77.56 ± 0.02a

36.23 ± 0.02a

38.2 ± 0.01edc

97 ± 0.01ba

100

3.75 ± 0.01d

2.8 ± 0.02d

1.04 ± 0.02a

38.05 ± 0.02cd

26.95 ± 0.01cb

76.15 ± 0.02a

35.04 ± 0.02a

38.4 ± 0.02bedc

88 ± 0.005bac

120

3.76 ± 0.01cd

3 ± 0.02c

1.05 ± 0.01a

38.53 ± 0.2cb

26.11 ± 0.02d

74.31 ± 0.02a

35.78 ± 0.02a

38.7 ± 0.03ed

85 ± 0.03c

140

3.79 ± 0.01b

2.8 ± 0.02d

1.07 ± 0.02a

38.66 ± 0.1b

26.63 ± 0.01cbd

73.81 ± 0.02a

35.87 ± 0.02a

37.9 ± 0.02ed

83 ± 0.05bc

160

3.78 ± 0.02cb

3.2 ± 0.02b

1.08 ± 0.01a

38.84 ± 0.1b

26.49 ± 0.02cbd

73.24 ± 0.02a

34.07 ± 0.01a

37.7 ± 0.005ed

80 ± 0.01bc

180

3.78 ± 0.01cb

3.2 ± 0.01b

1.06 ± 0.03a

38.84 ± 0.2b

26 ± 0.2cd

72.78 ± 0.01a

34.04 ± 0.01a

37.07 ± 0.02e

80 ± 0.02bc

  1. TA titrable acidity, TSS total soluble solids
  2. All observations are average of triplicates
  3. Means with the same letter are not significantly different