<![CDATA[Fermentation of Clitoria ternatea L. flowers offers potential as a natural probiotic beverage with anthocyanin-rich blue pigmentation and unique sensory profiles. This study evaluated the effects of incubation time and processing form on organoleptic properties, physicochemical parameters, and hedonic acceptance using a 26-member semi-trained panel. Assessments employed 0–9 hedonic scales and descriptive scales. Results revealed optimal sensory quality at 35–40 h fermentation: 70% of panelists preferred these for acid-sweet fermented taste and mild soda-like mouthfeel, despite darker purple hues; fresh controls scored lower due to blandness. Physicochemical shifts supported this: pH declined from 6.8–7.4 to 3.05–3.3, and OD600 to 1.1–1.3, indicating microbial growth. Furthermore, to establish a complete commercialization framework, the storage stability and shelf life of the four distinct product matrices were modeled using reaction kinetics. Fresh flowers exhibited rapid physiological degradation due to transpiration and heat-stress-induced autolysis. The fermented liquid followed first-order pH reduction kinetics but displayed an Arrhenius deviation, indicating microbial heat stress at elevated temperatures; its shelf life was estimated at 5.57 days at 30°C. Dried simplicia demonstrated high activation energy for moisture desorption, requiring a 4.8-week conditioning period to reach pharmacopeial stability. Powder products showed zero-order moisture sorption heavily influenced by relative humidity anomalies, yielding a shelf life of 10.4 weeks. These findings identify 35 h incubation as optimal for sensory appeal, while highlighting that specific storage strategies are mandatory for commercial viability.]]>
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