Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach
Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar concentrations were found at 2...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer Verlag
2017
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| Subjects: | |
| Online Access: | http://eprints.usm.my/38276/1/Fermented_Pumpkin_Sapina_Kohetal.2017_PRE.pdf http://eprints.usm.my/38276/ https://link.springer.com/article/10.1007/s10068-017-0245-5 |
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| Summary: | Pumpkin (Cucurbita pepo) is well known for its
health and nutritional benefits and is recommended for
daily consumption. This is the first report on optimization
and development of fermented pumpkin-based water kefir
beverage. Optimum pumpkin puree and brown sugar concentrations
were found at 22.28 and 9.07% w/v, respectively,
were made into a pumpkin-based beverage and
fermented with water kefir grains for 24 h at 32 �C. The
optimized fermented pumpkin-based water kefir beverage
was found to be non-alcoholic, achieved good overall
acceptability and high Lactobacillus, acetic acid bacteria
and yeast cell viability of approximately 1012, 109
and
109 CFU mL-1, respectively. Overall, the optimized product
attained superb technological characteristics and has
the potential for industrial exploitation as a refreshing
water kefir drink. |
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