Page 350 - Demo

EVALUATION OF THE IMPACT OF CERTAIN CONDITIONS DURING THE FERMENTATION PROCESS ON THE QUALITY OF CASCARA TEA MADE FROM ARABICA COFFEE PULPS FROM SON LA, VIETNAMManh Duc Vu1*, Sam Nguyen2, Quyen Hoang Tran1, Huong Thu Dang1, Huyen Ngoc Thi Dieu3Abstract: The study aims to assess the effects of some factors, such as sterilization of raw ingredients, initial glucose concentration, bacterial ratio, and fermentation time in the production process of Cascara tea from Arabica coffee pulps in Son La, Vietnam. The impact of different changes in some conditions was assessed through various physicochemical, microbiological, and sensory criteria. The study results indicate that using sterilization solutions impacts the stability and sensory quality of the product. At the same time, glucose concentration influences microbial growth, and the final flavour of the product and a perfect concentration is sufficient to enhance sensory attributes and physiochemical. Fermentation time also plays a crucial role in tea%u2019s development, improving its sensory quality. The optimal ratio of Lactobacillus brevis can create the best flavour and sensory quality and make physicochemical indicators meet the required 1 Affiliation 1: Food Industries Research Institute2 Affiliation 2: Japanese International School 3 Affiliation 3: Hanoi Open University * Correspondence: Manhvd@firi.vn - +84-855776639