The Effect of Soaking Time on Physicochemical Properties and Sensory Characteristics of Berastagi Sweet Orange ( Citrus sinensis ) Infused Water: A Mixed-Methods Study
Abstract
Abstract Infused water, made by soaking fruits in water, is a popular beverage valued for its flavor and health benefits. This study investigated the effect of soaking time on the physicochemical properties and sensory characteristics of infused water prepared from Berastagi sweet orange ( Citrus sinensis ). A completely randomized design was employed with eight soaking times (3, 6, 9, 12, 15, 18, 21, and 24 hours), each replicated twice. Parameters included antioxidant activity (DPPH method, %), vitamin C content (iodometric titration, mg/100 ml), total phenols (Folin-Ciocalteu method, mg GAE/100 ml), total flavonoids (spectrophotometry, mg QE/100 ml), pH, turbidity (OD600), and sensory attributes (hedonic test). Soaking time significantly affected all parameters (P
Fields of Study & Subjects
Food and Agricultural Sciences
Phytochemicals and Antioxidant Activities
Food Science and Nutritional Studies
Publication details
- Journal / source
- IOP Conference Series Earth and Environmental Science
- Volume
- 1584
- Issue
- 1
- Pages
- 012086–012086
- Publication date
- 1 February 2026
- Language
- EN