PHƯƠNG PHÁP LÀM TRONG VÀ ỔN ĐỊNH NƯỚC TRÁI GIÁC (Cayratia trifolia (L.)) LÊN MEN

Abstract

Cayratia, commonly found in the Mekong Delta region, contains various bioactive compounds with high antioxidant capabilities, which have been studied for processing into fermented beverages or wines. To enhance the quality of fermented Cayratia juice, this study employed pectinase enzyme (at the concentrations of 0.2%, 0.4%, 0.6%, and 0.8% w/v) to investigate its clarification ability and Na₂CO₃ (at concentrations of 0.01%, 0.02%, 0.03%, 0.04%, and 0.05%) to assess its stabilizing effect during storage. The results showed that 0.4% pectinase was suitable for clarifying fermented Cayratia juice, while 0.03% Na₂CO₃ was the appropriate concentration for stabilizing the product during preservation. The product maintained stable quality for 5 weeks of observation and throughout the storage period, with sensory attributes consistent with the sensory score for clarity, color, aroma, and taste, scoring 4.71, 4.71, and 4.57 respectively. Additionally, physicochemical and microbiological parameters met the standards of the Ministry of Health 6-2:2010/BYT, and sensory values complied with Vietnamese standard TCVN 3215-79.