Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace
Tuba Esatbeyoglu, Annik Fischer, Alessandra D. S. Legler, Manolya E. Oner, Henrik F. Wolken, Magdalena Köpsel, Yeşim Özoğul, Gülsün Özyurt, Daniela De Biase, Fatih Özoğul
Abstract
Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia melanocarpa juice and pomace in terms of chemical, physical and sensory quality as well as valorisation of pomace in the production of water kefir. When compared to water kefir made with aronia juice, less reduction in total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) was observed in samples made with aronia pomace during the fermentation process. Similarly, greater antioxidant activity was demonstrated in water kefir made with aronia pomace than juice. Based on sensory evaluation, no difference was found in overall acceptability, taste, aroma/odor, and turbidity of water kefir made with aronia pomace before and after fermentation. Results indicated that aronia pomace has potential in water kefir production.