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- Title
Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology.
- Authors
M'hir, Sana; Rtibi, Kais; Mejri, Asma; Ziadi, Manel; Aloui, Hajer; Hamdi, Moktar; Ayed, Lamia
- Abstract
The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts, and overall acceptability were investigated using central composite design. The use of response surface methodology allowed us to obtain a formulation with acceptable organoleptic properties and high antioxidant activities. The obtained beverages had total phenolic content, % DPPH scavenging activity, and overall acceptability ranging from 24 to 74 mg GAE/mL, from 74.80 to 91.37 mg GAE/mL, and from 3.50 to 6 mg GAE/mL (based on a 1 to 9 preference scale), respectively. Date syrup of 36.76% (w/v), whey permeates of 2.99%, and kefir grains inoculum size of 2.08% were the optimized process conditions achieved.
- Subjects
FERMENTED beverages; KEFIR; GRAIN; WHEY; BEVERAGES; LACTIC acid bacteria
- Publication
Journal of Chemistry, 2019, p1
- ISSN
2090-9063
- Publication type
Article
- DOI
10.1155/2019/1218058