Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design

被引：1

作者：

M'hir, Sana ^{[1
,2
]}

Ziadi, Manel ^{[1
]}

Mejri, Asma ^{[1
]}

Ayed, Lamia ^{[1
]}

机构：

[1] Univ Carthage, Natl Inst Appl Sci & Technol INSAT, Lab Microbial Ecol & Technol LETMI, BP 676, Tunis 1080, Tunisia

[2] Univ Jendouba, Higher Inst Biotechnol Beja, Dept Anim Biotechnol, BP 382, Beja 9000, Tunisia

来源：

KUWAIT JOURNAL OF SCIENCE | 2023年 / 50卷 / 04期

关键词：

Antioxidant capacity; Fermentation; Kefir palm sap; Probiotic; Whey valorization; ANTIOXIDANT; OPTIMIZATION; PROFILES; SOYMILK;

D O I：

10.1016/j.kjs.2023.04.008

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Kefir is a fermented milk beverage with potential health benefits due to its antioxidant, antimicrobial, and antidiabetic effects. This study aimed to optimize the formulation of a probiotic kefir beverage made with cheese whey, milk, and palm sap using the simplex-centroid mixture design method (SCMD). Microbial count, physicochemical characteristics, and acceptability were evaluated. The optimized formulation contained 16.6% (w/v) cheese whey, 78.6% (w/v) palm sap, and 4.8% (w/v) milk, and showed high antioxidant activity (by using 2,2diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity) and acceptable sensory properties (based on a preference scale of 1-9). This study confirms the potential of palm sap in the formulation of novel kefir beverages as a source of probiotics.

引用

页码：690 / 696

页数：7