A new functional kefir fermented beverage obtained from fruit and vegetable juice: Development and characterization
A juice containing a mixture of fruits and vegetables (70% apple, 9% strawberry, 12% carrot and beet 9%) was evaluated as a potential substrate for the production of a novel probiotic beverage made with kefir grains. The effects of the kefir grains amount (1–4%, w/v) and fermentation time (12, 24 an...
| Autores: | , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | España |
| Recursos: | Universidad de Sevilla (US) |
| Repositorio: | idUS. Depósito de Investigación de la Universidad de Sevilla |
| OAI Identifier: | oai:idus.us.es:11441/128777 |
| Acesso em linha: | https://hdl.handle.net/11441/128777 https://doi.org/10.1016/j.lwt.2021.112728 |
| Access Level: | acceso abierto |
| Palavra-chave: | Kefir Sensorial analysis Antioxidant Probiotic Lactic acid bacteria |
| Resumo: | A juice containing a mixture of fruits and vegetables (70% apple, 9% strawberry, 12% carrot and beet 9%) was evaluated as a potential substrate for the production of a novel probiotic beverage made with kefir grains. The effects of the kefir grains amount (1–4%, w/v) and fermentation time (12, 24 and 48 h) on the beverage composition, sensory qualities and colour were investigated. The results indicated that the amount of kefir grains have a significant effect on the content of the organic acids (lactic, acetic, citric, succinic, and malic acid), CO2 production, acidity, and viscosity and colour parameters (lightness (L*), hue (hab) and Chroma (C*ab)). Fermentation time also significantly affected all the parameters analyzed in the samples. The most suitable conditions to achieve the highest overall acceptability for the fermented beverage based on a mix of fruits and vegetable juice was: 2% (w/v) kefir inoculum during 24 h of fermentation time. |
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