Use of mandarin and persimmon fruits in water kefir fermentation
Zeynep B. Güzel‐Seydim, Gülçin Şatır, Çağlar Gökırmaklı
Abstract
Abstract Water kefir is a non‐dairy probiotic beverage. It is obtained by fermentation of water kefir grains with a sugar solution. This study aims to determine the properties of water kefir beverages obtained by fermentation of mandarin and persimmon‐containing water for 42 h. According to microbiological results, both fruits containing water samples provided a high number of lactic acid bacteria and yeasts. Moreover, after fermentation, pH, Brix, and dry matter content did not significantly differ. On the other hand, fructose, maltose, and acetic acid contents of mandarin water kefir are significantly higher than persimmon water kefir ( p < .05). Persimmon water kefir had higher total phenolic contents, twice as much as mandarin water kefir ( p < .05). Both water kefirs had good color properties. The organoleptic acceptability of the fruit water kefirs was promising.