Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology
The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts,...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2019/1218058 |
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| _version_ | 1832554739815940096 |
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| author | Sana M’hir Kais Rtibi Asma Mejri Manel Ziadi Hajer Aloui Moktar Hamdi Lamia Ayed |
| author_facet | Sana M’hir Kais Rtibi Asma Mejri Manel Ziadi Hajer Aloui Moktar Hamdi Lamia Ayed |
| author_sort | Sana M’hir |
| collection | DOAJ |
| description | The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts, and overall acceptability were investigated using central composite design. The use of response surface methodology allowed us to obtain a formulation with acceptable organoleptic properties and high antioxidant activities. The obtained beverages had total phenolic content, % DPPH scavenging activity, and overall acceptability ranging from 24 to 74 mg GAE/mL, from 74.80 to 91.37 mg GAE/mL, and from 3.50 to 6 mg GAE/mL (based on a 1 to 9 preference scale), respectively. Date syrup of 36.76% (w/v), whey permeates of 2.99%, and kefir grains inoculum size of 2.08% were the optimized process conditions achieved. |
| format | Article |
| id | doaj-art-e394fbecfb464a689e42e9e97d025759 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-e394fbecfb464a689e42e9e97d0257592025-02-03T05:50:41ZengWileyJournal of Chemistry2090-90632090-90712019-01-01201910.1155/2019/12180581218058Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface MethodologySana M’hir0Kais Rtibi1Asma Mejri2Manel Ziadi3Hajer Aloui4Moktar Hamdi5Lamia Ayed6Laboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP 676, 1080 Tunis, TunisiaLaboratory of Functional Physiology and Valorization of Bio-resources, Higher Institute of Biotechnology of Beja, University of Jendouba, BP 382, 9000 Beja, TunisiaLaboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP 676, 1080 Tunis, TunisiaLaboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP 676, 1080 Tunis, TunisiaInstitut National de Recherche et d’Analyse Physico-Chimique, Laboratoire des Substances Naturelles, Tunis, TunisiaLaboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP 676, 1080 Tunis, TunisiaLaboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP 676, 1080 Tunis, TunisiaThe aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts, and overall acceptability were investigated using central composite design. The use of response surface methodology allowed us to obtain a formulation with acceptable organoleptic properties and high antioxidant activities. The obtained beverages had total phenolic content, % DPPH scavenging activity, and overall acceptability ranging from 24 to 74 mg GAE/mL, from 74.80 to 91.37 mg GAE/mL, and from 3.50 to 6 mg GAE/mL (based on a 1 to 9 preference scale), respectively. Date syrup of 36.76% (w/v), whey permeates of 2.99%, and kefir grains inoculum size of 2.08% were the optimized process conditions achieved.http://dx.doi.org/10.1155/2019/1218058 |
| spellingShingle | Sana M’hir Kais Rtibi Asma Mejri Manel Ziadi Hajer Aloui Moktar Hamdi Lamia Ayed Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology Journal of Chemistry |
| title | Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology |
| title_full | Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology |
| title_fullStr | Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology |
| title_full_unstemmed | Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology |
| title_short | Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology |
| title_sort | development of a novel whey date beverage fermented with kefir grains using response surface methodology |
| url | http://dx.doi.org/10.1155/2019/1218058 |
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