Influence of water properties on the physicochemical and sensorial parameters of water kefir

Name: Influence of water properties on the physicochemical and sensorial parameters of water kefir
Author: Tireki, Suzan

İsim	Influence of water properties on the physicochemical and sensorial parameters of water kefir
Yazar	Tireki, Suzan
Basım Tarihi:	2024-01
Basım Yeri	- Taylor & Francis
Konu	Fermented beverage, Functional food, Mineral water, Vegan, Water kefir
Tür	Süreli Yayın
Dil	İngilizce
Dijital	Evet
Yazma	Hayır
Kütüphane:	Özyeğin Üniversitesi
Demirbaş Numarası	1542-8052
Kayıt Numarası	6523a484-550b-4e8b-80ae-7b1b8a2bdd01
Lokasyon	Gastronomy and Culinary Arts
Tarih	2024-01
Örnek Metin	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

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Influence of water properties on the physicochemical and sensorial parameters of water kefir

Yazar Tireki, Suzan

Basım Tarihi 2024-01

Basım Yeri - Taylor & Francis

Konu Fermented beverage, Functional food, Mineral water, Vegan, Water kefir

Tür Süreli Yayın

Dil İngilizce

Dijital Evet

Yazma Hayır

Kütüphane Özyeğin Üniversitesi

Demirbaş Numarası 1542-8052

Kayıt Numarası 6523a484-550b-4e8b-80ae-7b1b8a2bdd01

Lokasyon Gastronomy and Culinary Arts

Tarih 2024-01

Örnek Metin 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