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 : 182 | Download : 172

Publication Date : 2023-08-15

Article Type : Research Paper

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 insert ignore into journalissuearticles values(861.26±0.24 mg GAE/L); insert ignore into journalissuearticles values(P<0.05);. DPPH insert ignore into journalissuearticles values(82.2±0.19%); and CUPRAC insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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

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