Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains
Mixture of pomegranate juice and whey was evaluated as a potential substrate for production of a novel probiotic beverage by kefir grains. Different fermentation conditions were used as viz: two fermentation temperature (19 ºC and 25 ºC) and two levels of kefir grains inoculum (5 % and 8%w/v). pH, a...
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| Veröffentlicht in: | Journal of food science and technology 2015-06, Vol.52 (6), p.3711-3718 |
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| creator | Sabokbar, Nayereh Khodaiyan, Faramarz |
| description | Mixture of pomegranate juice and whey was evaluated as a potential substrate for production of a novel probiotic beverage by kefir grains. Different fermentation conditions were used as viz: two fermentation temperature (19 ºC and 25 ºC) and two levels of kefir grains inoculum (5 % and 8%w/v). pH, acidity, lactose consumption as well as organic acids formation were determined during 32 hours of fermentation. Results showed that kefir grains were able to utilize lactose and decrease pH, increase acidity, produce lactic acid and acetic acid, while the level of citric acid decreased. It was observed these change depended on temperature and level of kefir grains with the highest changes at the temperature of 25 ºC and kefir grains inoculum of 8%w/v. Pomegranate juice and whey mixture therefore may serve as a suitable substrate for the production of novel probiotic dairy-fruit juice beverage by kefir grains and the sensory characteristics of this beverage were shown desirable results. |
| doi_str_mv | 10.1007/s13197-014-1412-9 |
| format | Article |
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Different fermentation conditions were used as viz: two fermentation temperature (19 ºC and 25 ºC) and two levels of kefir grains inoculum (5 % and 8%w/v). pH, acidity, lactose consumption as well as organic acids formation were determined during 32 hours of fermentation. Results showed that kefir grains were able to utilize lactose and decrease pH, increase acidity, produce lactic acid and acetic acid, while the level of citric acid decreased. It was observed these change depended on temperature and level of kefir grains with the highest changes at the temperature of 25 ºC and kefir grains inoculum of 8%w/v. Pomegranate juice and whey mixture therefore may serve as a suitable substrate for the production of novel probiotic dairy-fruit juice beverage by kefir grains and the sensory characteristics of this beverage were shown desirable results.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-014-1412-9</identifier><identifier>PMID: 26028755</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Acetic acid ; Acidity ; Analysis ; Antioxidants ; Bacteria ; Beverages ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Fermentation ; Food Science ; Fruit juices ; Functional foods & nutraceuticals ; Grain ; Lactose ; Microorganisms ; Milk ; Nutrition ; Organic acids ; Original ; Original Article ; Probiotics ; Proteins ; Statistical analysis ; Studies ; Sulfuric acid ; Temperature</subject><ispartof>Journal of food science and technology, 2015-06, Vol.52 (6), p.3711-3718</ispartof><rights>Association of Food Scientists & Technologists (India) 2014</rights><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c503t-4f810c26025fb19feee4fb97905167b8f3d3c8ac4fe6fde7fe2707c483b3e26f3</citedby><cites>FETCH-LOGICAL-c503t-4f810c26025fb19feee4fb97905167b8f3d3c8ac4fe6fde7fe2707c483b3e26f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4444931/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4444931/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27915,27916,41479,42548,51310,53782,53784</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26028755$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sabokbar, Nayereh</creatorcontrib><creatorcontrib>Khodaiyan, Faramarz</creatorcontrib><title>Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Mixture of pomegranate juice and whey was evaluated as a potential substrate for production of a novel probiotic beverage by kefir grains. Different fermentation conditions were used as viz: two fermentation temperature (19 ºC and 25 ºC) and two levels of kefir grains inoculum (5 % and 8%w/v). pH, acidity, lactose consumption as well as organic acids formation were determined during 32 hours of fermentation. Results showed that kefir grains were able to utilize lactose and decrease pH, increase acidity, produce lactic acid and acetic acid, while the level of citric acid decreased. It was observed these change depended on temperature and level of kefir grains with the highest changes at the temperature of 25 ºC and kefir grains inoculum of 8%w/v. Pomegranate juice and whey mixture therefore may serve as a suitable substrate for the production of novel probiotic dairy-fruit juice beverage by kefir grains and the sensory characteristics of this beverage were shown desirable results.</description><subject>Acetic acid</subject><subject>Acidity</subject><subject>Analysis</subject><subject>Antioxidants</subject><subject>Bacteria</subject><subject>Beverages</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Fermentation</subject><subject>Food Science</subject><subject>Fruit juices</subject><subject>Functional foods & nutraceuticals</subject><subject>Grain</subject><subject>Lactose</subject><subject>Microorganisms</subject><subject>Milk</subject><subject>Nutrition</subject><subject>Organic acids</subject><subject>Original</subject><subject>Original Article</subject><subject>Probiotics</subject><subject>Proteins</subject><subject>Statistical 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Different fermentation conditions were used as viz: two fermentation temperature (19 ºC and 25 ºC) and two levels of kefir grains inoculum (5 % and 8%w/v). pH, acidity, lactose consumption as well as organic acids formation were determined during 32 hours of fermentation. Results showed that kefir grains were able to utilize lactose and decrease pH, increase acidity, produce lactic acid and acetic acid, while the level of citric acid decreased. It was observed these change depended on temperature and level of kefir grains with the highest changes at the temperature of 25 ºC and kefir grains inoculum of 8%w/v. Pomegranate juice and whey mixture therefore may serve as a suitable substrate for the production of novel probiotic dairy-fruit juice beverage by kefir grains and the sensory characteristics of this beverage were shown desirable results.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>26028755</pmid><doi>10.1007/s13197-014-1412-9</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Acetic acid Acidity Analysis Antioxidants Bacteria Beverages Chemistry Chemistry and Materials Science Chemistry/Food Science Fermentation Food Science Fruit juices Functional foods & nutraceuticals Grain Lactose Microorganisms Milk Nutrition Organic acids Original Original Article Probiotics Proteins Statistical analysis Studies Sulfuric acid Temperature |
| title | Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains |
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