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

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...