Effect of initial total soluble solids and pH on the quality of fermented beverage from green asparagus roots (Asparagus officinalis L.)

Abstract

Green asparagus (Asparagus officinalis L.) root was used as raw materials for the new fermented beverage because of its nutrition. With the goal of improving the value of green asparagus and contributing to the diversification of asparagus products; the fermented beverage (light alcoholic beverage) was the target of the research. The fermentation was conducted with 2 factors including initial total soluble solids (18-24°Bx) and pH (4.0-5.5). The results showed that the suitable conditions for fermenting the beverage from green asparagus root were 20°Bx and pH 4.5. The ethanol content, the contents of bioactive compounds (phenolic, flavonoid, tannin and saponin) and vitamin C (per 100 g of dry matter) of the fermented beverage from green asparagus were 5.0% v/v, 2.242 g tannic acid equivalent (TAE), 0.206 g quercetin equivalent (QE), 0.273 g TAE, 1.454 g saponin equivalent (SE) and 3.214 g, respectively.