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Preparation and characterization of an apple juice and whey based novel beverage fermented using kefir grains

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Abstract

An apple juice and whey based novel beverage fermented using kefir grains was prepared. Effects of the kefir grain amount (2-8%, w/v) and fermentation temperature (20-30°C) on beverage properties were investigated using response surface methodology (RSM). An increase in the kefir grain amount was associated with high acidity, an increased kefiran concentration, an increased lactic acid amount, increased viscosity, a higher lactobacilli population, and a higher yeast population. No definitive temperature results were obtained. Most previous reports used a temperature of 25°C to achieve best results. Use of RSM allowed determination of the most suitable conditions of a 3.73% (w/v) kefir grain inoculum at a temperature of 24.32°C to achieve the highest overall acceptability score of 3.54 in a range of 1-5 for a fermented beverage based on apple juice and whey.

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Authors and Affiliations

  1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

    Nayereh Sabokbar

  2. Department of Food Science and Technology and Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran

    Marzieh Moosavi-Nasab

  3. Bioprocessing and Biodetection Laboratory, Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

    Faramarz Khodaiyan

Authors
  1. Nayereh Sabokbar
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  2. Marzieh Moosavi-Nasab
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  3. Faramarz Khodaiyan
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Correspondence to Marzieh Moosavi-Nasab.

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Sabokbar, N., Moosavi-Nasab, M. & Khodaiyan, F. Preparation and characterization of an apple juice and whey based novel beverage fermented using kefir grains. Food Sci Biotechnol 24, 2095–2104 (2015). https://doi.org/10.1007/s10068-015-0278-6

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  • DOI: https://doi.org/10.1007/s10068-015-0278-6

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