PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY ANALYSES OF FUNCTIONAL DETOX JUICES FERMENTED WITH WATER KEFIR GRAINS

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

• water kefir
• detox juice
• fermentation
• microbiology
• sensory analyses

SU KEFİR TANELERİ İLE FERMENTE EDİLMİŞ FONKSİYONEL DETOKS SULARININ FİZİKOKİMYASAL, MİKROBİYOLOJİK VE DUYUSAL ANALİZLERİ

Abstract

Bu çalışmada, yeşil meyve ve sebze sularından hazırlanan detoks suyu, su kefiri taneleri ile 25 ℃ 'de 48 saat fermente edilmiş ve 4 ℃ 'de 6 gün depolanmıştır. Örneklerin pH değerleri 3.41-3.97, titre edilebilir asitlik değerleri 0.196-0.495 g/100 mL, brix değerleri %8-%10.4 arasında bulunmuştur. Toplam fenolik madde miktarı kontrol (861.26±0.24 mg GAE/L) ile karşılaştırıldığında 0. gün (798.41±0.32 mg GAE/L) numunelerinde istatistiksel olarak azalmıştır (P<0.05). DPPH (%82.2±0.19) ve CUPRAC (1.18±0.05 mmol Trolox/g) depolamanın 6. gününde en yüksekti. Fermantasyon sonunda L* ve b* için renk değerlerinde artış, a* değerinde azalma belirlenmiştir (P<0.05). Depolama süresinin 2. gününden 6. gününe kadar belirlenen mikroorganizma yükleri log KOB/mL olarak artmıştır. Probiyotik süt ürünlerini tüketemeyen vejetaryenler ve veganlar için yenilikçi fonksiyonel bir içecek olan su kefiri yapımında yeşil meyve ve sebze suları kullanılabilir.

Keywords

• su kefiri
• detoks suyu
• fermentasyon
• mikrobiyoloji
• duyusal analizler

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