The Impact of Production Techniques on the Physicochemical Properties, Microbiological, and Consumer’s Acceptance of Milk and Water Kefir Grain-Based Beverages
Martina Arapović | Leona Puljić | Nikolina Kajić | Marija Banožić | Brankica Kartalović | Kristina Habschied | Krešimir Mastanjević
The increasing focus on a healthy lifestyle has emphasized a connection between gut microbiome and health. Consumers face the choice between consuming traditional dairy kefirs or more trendy fruit-based fermented drinks. Also, the aim of this study is to determine the similarities and differences theoretically and experimentally based on a higher ratio of grains to make a lower pH-based beverage at different inoculation times and durations. This study also aims to assess acceptability from a sensory perspective. The goal of the research was to make kefir grain-based beverages with a higher number of lactic acid bacteria (LAB) owing to their probiotic impact on the human gut. After analysis, it was found that there was the highest content of LAB in water kefir after 48 h of inoculation. However, consumer acceptance tests found traditional dairy kefir with a 24-h inoculation to be more acceptable. Although both drinks were inoculated in a 1:4 ratio, it is important to note the variations in grain origin as well as the initial composition of the milk–water suspension, which significantly affects the final product. Since the recipe of the kefir determines the benefits of the drink, the onus is on the consumers to decide which fermented drink suits their health condition best.
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