- Gıda
- Vol: 48 Issue: 4
- PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY ANALYSES OF FUNCTIONAL DETOX JUICES FERMENTED WITH WATE...
PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY ANALYSES OF FUNCTIONAL DETOX JUICES FERMENTED WITH WATER KEFIR GRAINS
Authors : Ayca Gülhan
Pages : 715-727
Doi:10.15237/gida.GD23039
View : 153 | Download : 169
Publication Date : 2023-08-15
Article Type : Research Article
Abstract :In this study, detox juice prepared from green fruit and vegetable juices was fermented with water kefir grains at 25 ℃ for 48 hours and stored at 4 ℃ for 6 days. The samples had pH values of 3.41-3.97, titratable acidity of 0.196-0.495 g/100 mL, and brix values of 8%-10.4%. The 0th day samples had less phenolic substance than the control (861.26±0.24 mg GAE/L) (P<0.05). DPPH (82.2±0.19%) and CUPRAC (1.18±0.05 mmol Trolox/g) were the highest on the 6th day of storage. At the end of fermentation, an increase in color values for L* and b* and a decrease in a* value were determined (P<0.05). The microorganism loads rose from the 2nd to the 6th day of storage. Green fruit and vegetable juices may be utilized to make water kefir, an innovative functional beverage for vegetarians and vegans who can not consume probiotic dairy products.Keywords : su kefiri, detoks suyu, fermentasyon, mikrobiyoloji, duyusal analizler