نویسنده
Tireki, Suzan
تاریخ انتشار
2024-01
محل انتشار
-
Taylor & Francis
موضوع
Fermented beverage, Functional food, Mineral water, Vegan, Water kefir
نوع
دوره ای
زبان
انگلیسی
دیجیتال
بله
نسخه خطی
خیر
کتابخانه
دانشگاه اوزیغین
شناسه دارایی کتابخانه
1542-8052
شماره ثبت
6523a484-550b-4e8b-80ae-7b1b8a2bdd01
محل کتابخانه
Gastronomy and Culinary Arts
تاریخ
2024-01
متن نمونه
Besides its natural carbonation, low sugar taste, and being vegan, water kefir is consumed due to its health benefits. Water is the major component of a beverage therefore its properties should be considered. Sensorial characteristics of water are affected by its mineral composition. Hence, in this study four different types of water were used to produce water kefir, and effects on total soluble solids (TSS) (%), pH and color during 72-hour fermentation were investigated. TSS (%) increased and pH decreased after fermentation. Carbon dioxide produced varied between 0.097 g to 0.167 g. Water kefir prepared with water having 163.00 mg/L calcium, 91.50 mg/L magnesium, 1.61 mg/L potassium, 107.70 mg/L sodium, total dissolved solids of 1181.33 ± 1.155 ppm, and pH of 5.68 ± 0.125 had the highest scores of smell, mouthfeel, taste, carbonation and preference parameters. L*, a*, and b* of the sample with the highest sensory score were 15.35 ± 0.142, −0.68 ± 0.098, and −4.84 ± 0.121, respectively.
DOI
10.1080/15428052.2024.2303002
