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Usability of Carbon Sources as Sucrose, Honey and Agave Syrup in Fermentation of Lemonade with Water Kefir Grains

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Abstract

The aim of this study was to develop an innovative and functional beverage formulation with probiotic properties using carbon sources such as sucrose, agave syrup, and honey. Analysis showed that lemonade-honey had the highest antioxidant values on day 0, but activity decreased on day 14. The numbers of Lactococcus ssp., Lactobacillus ssp., and total bacteria in lemonade-honey were found to be higher on the days 0 and 7 of fermentation than on day 14. The highest glucose and fructose concentrations and the lowest sucrose concentrations in lemonade-agave syrup and lemonade-honey were on day 7. At the end of fermentation, the highest concentration of vitamin C was detected in the lemonade-agave syrup formulation. All mineral substances analyzed in lemonade-honey reached their highest values on the days 7 and 14 of storage, especially phosphorus, potassium, iron, and zinc. In terms of sensory characteristics, the panelists gave higher scores for lemonade-agave syrup. As a result, all lemonade formulations proved to be suitable for water kefir. However, lemonade-agave syrup and lemonade-honey are recommended to be consumed within the first seven days due to their pleasant aroma, probiotic functional properties, better preservation of bioactive components, and lower acidity.

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  1. Department of Food Technology, Vocational School of Technical Sciences, Aksaray University, Aksaray, Turkey

    Ayca Gülhan

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  1. Ayca Gülhan
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Gülhan, A. Usability of Carbon Sources as Sucrose, Honey and Agave Syrup in Fermentation of Lemonade with Water Kefir Grains. Sugar Tech 25, 1542–1556 (2023). https://doi.org/10.1007/s12355-023-01301-z

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