Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach

Wee, Yin Koh and Uthumporn, Utra and Ahmad, Rosma and Mohd. Esah, Effarizah and Wan Ishak, Wan Rosli and Park, Yong-Ha (2017) Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach. Food Science and Biotechnology, 1 (1). pp. 1-11. ISSN 1226-7708

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Abstract

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.

Item Type:	Article
Subjects:	R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine T Technology > TP Chemical Technology > TP368-456 Food processing and manufacture
Divisions:	Kampus Kesihatan (Health Campus) > Pusat Pengajian Sains Kesihatan (School of Health Sciences) > Article Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Article Zoom Profil Pakar (Expert Profile) > Wan Rosli Wan Ishak (Health Sciences)
Depositing User:	Administrator Automasi
Date Deposited:	08 Jan 2018 06:18
Last Modified:	08 Jan 2018 06:18
URI:	http://eprints.usm.my/id/eprint/38276

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