Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design
Kefir is a fermented milk beverage with potential health benefits due to its antioxidant, antimicrobial, and anti-diabetic 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 (S...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Kuwait Journal of Science |
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| Online Access: | https://www.sciencedirect.com/science/article/pii/S2307410823001128 |
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| author | Sana M'hir Manel Ziadi Asma Mejri Lamia Ayed |
| author_facet | Sana M'hir Manel Ziadi Asma Mejri Lamia Ayed |
| author_sort | Sana M'hir |
| collection | DOAJ |
| description | Kefir is a fermented milk beverage with potential health benefits due to its antioxidant, antimicrobial, and anti-diabetic 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 2,2-diphenyl-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. |
| format | Article |
| id | doaj-art-92a258f7b36841d080805b12a6746ef6 |
| institution | DOAJ |
| issn | 2307-4116 |
| language | English |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Kuwait Journal of Science |
| spelling | doaj-art-92a258f7b36841d080805b12a6746ef62025-08-20T03:19:25ZengElsevierKuwait Journal of Science2307-41162023-10-01504690696https://doi.org/10.1016/j.kjs.2023.04.008Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture designSana M'hir0Manel Ziadi1Asma Mejri2Lamia Ayed3Laboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP: 676, 1080, Tunis, Tunisia; Dept. of Animal Biotechnology, Higher Institute of Biotechnology of Beja, University of Jendouba, 9000, BP: 382, Beja, 9000, TunisiaLaboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP: 676, 1080, Tunis, TunisiaLaboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP: 676, 1080, Tunis, TunisiaLaboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP: 676, 1080, Tunis, TunisiaKefir is a fermented milk beverage with potential health benefits due to its antioxidant, antimicrobial, and anti-diabetic 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 2,2-diphenyl-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.https://www.sciencedirect.com/science/article/pii/S2307410823001128antioxidant capacityfermentationkefir palm sapprobioticwhey valorization |
| spellingShingle | Sana M'hir Manel Ziadi Asma Mejri Lamia Ayed Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design Kuwait Journal of Science antioxidant capacity fermentation kefir palm sap probiotic whey valorization |
| title | Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design |
| title_full | Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design |
| title_fullStr | Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design |
| title_full_unstemmed | Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design |
| title_short | Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design |
| title_sort | mixture of whey milk and palm sap for novel kefir beverage using simplex centroid mixture design |
| topic | antioxidant capacity fermentation kefir palm sap probiotic whey valorization |
| url | https://www.sciencedirect.com/science/article/pii/S2307410823001128 |
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