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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