Koh, Wee Yin and Lim, Xiao Xian and Khor, Ban Hock and Babak Rasti and Tan, Thuan Chew and Rovina Kobun and Utra Uthumporn (2024) Production and optimisation of fermented pumpkin-based mature coconut water kefir beverage using response surface methodology. Beverages, 10. pp. 1-31.
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Abstract
Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken design (RSM-BBD) was used to optimise fermentation temperature and substrates’ concentrations. The optimised fermentation temperature, pumpkin puree, and brown sugar concentrations of pumpkin-based mature coconut water kefir beverage (PWKC) were 27 °C, 20%, and 10% w/v, respectively. The optimised PWKC (PWKCopt) obtained an overall acceptability (OA) score of 4.03, with a desirable Lactobacillus count (6.41 Log CFU/mL), 0.68% v/v lactic acid content, 31% of water kefir grains’ biomass growth rate, and fermentation time (to reach pH 4.5) of 4.5 h. The optimized beverage, PWKCopt, contained 3.26% proteins, 2.75% dietary fibre, 2186.33 mg/L of potassium, 180.67 mg/L phosphorus, and 137.33 mg/L calcium and had a total phenolic content of 89.93 mg GAE/100 mL, flavonoid content of 49.94 mg QE/100 mL, and carotenoid content of 33.24 mg/100 mL, with antioxidant activity (FRAP: 169.17 mM Fe(II)/100 mL, IC50 value of DPPH free radicals scavenging activity: 27.17 mg/mL). Water kefir microorganisms in PWKCopt remained stable for at least 56 days at 4 °C. Therefore, PWKCopt might potentially serve as a value-added product, offering a basis for sustainable development within both the coconut and pumpkin industries.
| Item Type: | Article |
|---|---|
| Keyword: | Acetic acid bacteria, Box–Behnken design, Fermented pumpkin, Lactic acid bacteria, Mature coconut water, Yeast |
| Subjects: | Q Science > QR Microbiology > QR1-502 Microbiology > QR75-99.5 Bacteria T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | FACULTY > Faculty of Food Science and Nutrition |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 29 Nov 2024 12:21 |
| Last Modified: | 29 Nov 2024 12:21 |
| URI: | https://eprints.ums.edu.my/id/eprint/42048 |
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