Physicochemical and sensory characteristics of cascara syrup with the addition of lemon (Citrus limon) extract

Abstract Cascara is a drink made from dried coffee cherry skin that has the potential aspects to be further developed into syrup. The processing of cascara syrup with addition lemon (Citrus limon) expected produce preferred This study aims determine physicochemical and sensory characteristics extract. used factorial Completely Randomized Design (CRD) 2 factors, concentration extract (C1 = 20% C2 25%) (L1 0%, L2 3% L3 5%). parameter analyzed were pH, total soluble solid (TSS), fenol, vitamin C hedonic taste. results showed affects produced. higher added, produced will increased. more lemons content taste also increase, but pH value decreased. best treatment was obtained 25% 5% (C2L3) 3.91; 4.89 °Brix; 10.83 mg/100g; phenol 31.62 mg/ml 3.72 (like).