Physico?chemical and microbiological properties of water kefr produced from carob (Ceratonia siliqua L.) sherbet
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Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
The Korean Society of Food Science and Technology
Erişim Hakkı
info:eu-repo/semantics/embargoedAccess
Özet
In this study, sugar-free (A) and sugar-added (B) formulations of carob sherbet were fermented with water kefir grains. After 48 h of fermentation, the pH and total soluble solid content level (TSS) of A and B decreased, while the titratable acidity (TA) value increased. At the end of fermentation, Ave B formulations were stored at 4 °C for 28 days. Fermented sherbets’ 2,2?-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity decreased with storage. A had 75.3% DPPH radical scavenging activity on day 0th, whereas B had 77.0%. B had less total phenolic content (TPC) than fermented A on day 0. TPC values decreased significantly, notably on days 21st and 28th of storage. After fermentation, A had more gallic acid, hesperidin, p-coumaric acid, rosmarinic acid, and syringic acid than B. A had 2.21% sucrose before fermentation and 0.95% after. On 14th days of storage, potassium and calcium had the greatest mineral levels. Compared to A, B gave higher microbial count values (Lactobacillus sp., Lactococcus sp. total mesophilic aerobic bacteria, and yeast) in the microbiological analysis results at the end of fermentation and during storage.
Açıklama
Anahtar Kelimeler
Carob Sherbet, Fermented Beverage, Functional Food, Water Kefir
Kaynak
Food Science and Biotechnology
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
