Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

M’hir, Sana; Rtibi, Kaïs; Mejri, Asma; Ziadi, Manel; Aloui, Hajer; Hamdi, Moktar; Ayed, Lamia

doi:10.1155/2019/1218058

Cited by 15 publications

(16 citation statements)

References 61 publications

(67 reference statements)

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“…e improvement of the antioxidant activity after fermentation (Table 5) is in line with other studies [11,[47][48][49][50][51].…”

Section: Effects Of the Variables On Total Phenolic Content Andsupporting

confidence: 90%

“…However, for yeasts' number, nonsignificant difference was observed. M'hir et al [11] obtained the same result when they prepared a fermented beverage from whey, whey permeate, and date syrup and when they prepared a kefir beverage made with carob, oat flour, and whey permeate [54]. is increase of LAB due to the increase of the level of juice can be explained by the probiotic effect of myrtle (Figure 4).…”

Section: Effects Of the Variables On Ph And Lab And Yeast Cellmentioning

confidence: 61%

“…Material. Kefir grains (KG) used in this study were collected from Tunisian households and preserved by the laboratory of microbial ecology and microbial technology (LETMi, INSAT) [11,20].…”

Section: Kefir Grains and Rawmentioning

confidence: 99%

“…However, to improve whey fermented beverages' flavor and increase their consumption among young people, they should be mixed with fruits juice [9][10][11][12]. In fact, fruit and vegetables are rich in nutrients and phytochemicals such as vitamins, minerals, and phenolic compounds [13].…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

M’hir

Mejri

Atrous

et al. 2021

Journal of Chemistry

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Whey, liquid wastewater from cheese production, is one of the sources of dietary protein and lactose that are still largely unused for human consumption. It is only in recent years that it has aroused the interest of industries and sought as a valuable raw material and thus represents an opportunity for the manufacture of new products. The manufacture of fermented whey drink requires the mixing of whey with fruit juice or an aromatic plant to improve its organoleptic properties and acceptability. Myrtle, an aromatic medicinal plant, known for its health benefits is not well exploited for making dairy products. This is the first report on the development of kefir-myrtle beverage. Three factors were optimized (whey permeates (%), myrtle’s juice (%), and kefir grains as inoculum (%)) using a central composite design with response surface methodology. The analyses showed that the number of lactic acid bacteria (LAB) and yeast cells varied from 5.4 to 9.2 log10 CFU/mL and from 4.3 to 6.2 log10 CFU/mL, respectively. A decrease in pH and an increase in the total polyphenol content and antioxidant activity were observed. The analysis of variance indicated the goodness of fit of the model with R2 from 0.827 to 0.966. The absolute average deviation values of each model were low and ranged from 1.61% to 4.23%. The optimized fermented kefir whey beverage accomplished an overall acceptability of 5.41 (1 to 9 preference scale) and a high number of LAB cells (8.53 log10 CFU/mL). The viability of LAB and yeast cell was maintained at 7.61 and 6.19 log10 CFU/mL, respectively, after 14 days of storage.

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“…e improvement of the antioxidant activity after fermentation (Table 5) is in line with other studies [11,[47][48][49][50][51].…”

Section: Effects Of the Variables On Total Phenolic Content Andsupporting

confidence: 90%

Section: Effects Of the Variables On Ph And Lab And Yeast Cellmentioning

confidence: 61%

Section: Kefir Grains and Rawmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

M’hir

Mejri

Atrous

et al. 2021

Journal of Chemistry

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“…The absorbance was measured at 750 nm. Results were expressed as mg gallic acid equivalents per mL of beverage [29].…”

Section: Determination Of Total Phenolic Compounds (Tpc)mentioning

confidence: 99%

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

M’hir

Filannino

Mejri

et al. 2021

Foods

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This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), total phenolics content (TCP), DPPH radical scavenging activity, and overall acceptability (OA) in KLB. The statistical design provided thirteen formulations where OF concentration varied from 3% to 5% and WP from 10% to 15%. The enrichment of carob pods decoction with WP and OF had a positive effect on biomass production. Overall fermentation was shown to increase TPC of KLB. Furthermore, OF supplementation led to the higher levels of TPC and antiradical activity. WP negatively affected OA at linear and quadratic levels, whereas no effect of OF was observed at the linear level. The optimum point was found by using WP at 11.51% and OF at 4.77%. Optimized KLB resulted in an enrichment of bioavailable phenolics derivatives and highly digestible proteins.

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Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology

et al. 2021

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Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

Cited by 15 publications

References 61 publications

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology

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