Physicochemical and Sensory Parameters of Vegan Water Kefir Beverages Fermented with Different Fruits

Abstract

Fermented foods have drawn the attention of the consumers due to their health advantages particularly after Covid-19 pandemic. Water kefir is one of these fermented foods which is produced by fermenting water-based solution containing sugar source, fruits and/or vegetables with water kefir grains. It is a slightly fizzy and sour beverage with low sugar fruity taste satisfying the needs of consumers who are vegan or having lactose intolerance/sensitivity. Although there are many fruit/vegetable alternatives that can be used in water kefir, figs are stated to be the most used and popularity is not understood fully. Therefore, in this study water kefir was produced with different fruits, namely fig, apricot, peach, mulberry and grapes and the effects on physicochemical properties during fermentation of 3 days were studied. Sensory analysis of beverages made with both dried and fresh peach, apricot and grapes was carried out to see the impact of the use of dried form. pH decreased for all samples and brix increased for all beverages except the one prepared with dried mulberry. L* value increased, b* value decreased for all samples and a* value decreased for the samples with dried figs, dried peach, dried grapes and fresh peach, increased for the one fermented with fresh grapes and remained same for the other beverages. Water kefir drinks made with fresh grapes, dried peach and dried apricot had the top three scores for color; samples with fresh grapes, dried peach and fresh apricot had the top three scores for smell; beverages with dried grapes, fresh grapes and fresh apricot had the top three scores for mouthfeel; samples with fresh and dried grapes and fresh apricot had the top three scores for taste; kefirs with fresh and dried grapes and fresh apricot had the top three scores for carbonation and water kefirs prepared with fresh fruits had the highest rankings for preference.

The Impact of Production Techniques on the Physicochemical Properties, Microbiological, and Consumer’s Acceptance of Milk and Water Kefir Grain-Based Beverages

“…The sucrose in water kefir is used as a carbon source, while dried fruits are added as a nitrogen source. There are numerous sources of nitrogen and carbon that can be used in water kefir production, such as dried figs, plums, raisins, and various other types of sugar used for fermentation [14]. The final recipe depends on consumer preferences and tastes.…”