Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir
Coconut milk is a rich source of several nutrients and free of lactose which can be an excellent alternative to cow milk for lactose-intolerant consumers. This study aimed to investigate the potential of producing coconut-based kefir beverages using low-fat and high-fat coconut milk. The beverage wa...
| Main Authors: | , , , , , |
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| Format: | Article |
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Elsevier
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/100542/ |
| _version_ | 1848863351081271296 |
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| author | Taleb Abadl, Muna Mahmood Mohsin, Aliah Zannierah Sulaiman, Rabiha Abas, Faridah Muhialdin, Belal J. Meor Hussin, Anis Shobirin |
| author_facet | Taleb Abadl, Muna Mahmood Mohsin, Aliah Zannierah Sulaiman, Rabiha Abas, Faridah Muhialdin, Belal J. Meor Hussin, Anis Shobirin |
| author_sort | Taleb Abadl, Muna Mahmood |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Coconut milk is a rich source of several nutrients and free of lactose which can be an excellent alternative to cow milk for lactose-intolerant consumers. This study aimed to investigate the potential of producing coconut-based kefir beverages using low-fat and high-fat coconut milk. The beverage was evaluated for pH values, titratable acidity, peptide content, antibacterial activity, antioxidant activity, and rheological properties. The results showed a significant increase in lactic acid bacteria and yeast after the fermentation for 24 h. The pH of the low-fat and high-fat coconut milk kefir declined to 3.77 ± 0.01 and 3.84 ± 0.01, respectively. The titratable acidity increased to 0.75 ± 0.04% and 0.66 ± 0.01% lactic acid, respectively. The fermentation with kefir grains significantly increased the peptides content of low-fat coconut milk to 0.7 ± 0.016 mg mL−1, and for high-fat coconut milk, it increased to 0.571 ± 0.038 mg mL−1. In addition, low-fat coconut kefir showed strong antibacterial growth inhibition and antioxidant activity. The apparent viscosity of the kefir beverage decreased with increasing shear rate and was higher at a lower temperature. The low-fat coconut kefir's flow behavior index (n) and consistency index (K) were 0.216 and 0.223. The consistency index (K) was 3.067 and 0.576 Pa s n at 5 and 25 °C, respectively. Moreover, the (n) values of high-fat coconut kefir were recorded as 0.422 and 0.581, and (K) values as 0.33 and 1.245 Pa s n. Therefore, low-fat coconut milk can be an alternative to cow milk in producing kefir-based beverages. |
| first_indexed | 2025-11-15T13:31:32Z |
| format | Article |
| id | upm-100542 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:31:32Z |
| publishDate | 2022 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1005422023-11-21T09:12:18Z http://psasir.upm.edu.my/id/eprint/100542/ Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir Taleb Abadl, Muna Mahmood Mohsin, Aliah Zannierah Sulaiman, Rabiha Abas, Faridah Muhialdin, Belal J. Meor Hussin, Anis Shobirin Coconut milk is a rich source of several nutrients and free of lactose which can be an excellent alternative to cow milk for lactose-intolerant consumers. This study aimed to investigate the potential of producing coconut-based kefir beverages using low-fat and high-fat coconut milk. The beverage was evaluated for pH values, titratable acidity, peptide content, antibacterial activity, antioxidant activity, and rheological properties. The results showed a significant increase in lactic acid bacteria and yeast after the fermentation for 24 h. The pH of the low-fat and high-fat coconut milk kefir declined to 3.77 ± 0.01 and 3.84 ± 0.01, respectively. The titratable acidity increased to 0.75 ± 0.04% and 0.66 ± 0.01% lactic acid, respectively. The fermentation with kefir grains significantly increased the peptides content of low-fat coconut milk to 0.7 ± 0.016 mg mL−1, and for high-fat coconut milk, it increased to 0.571 ± 0.038 mg mL−1. In addition, low-fat coconut kefir showed strong antibacterial growth inhibition and antioxidant activity. The apparent viscosity of the kefir beverage decreased with increasing shear rate and was higher at a lower temperature. The low-fat coconut kefir's flow behavior index (n) and consistency index (K) were 0.216 and 0.223. The consistency index (K) was 3.067 and 0.576 Pa s n at 5 and 25 °C, respectively. Moreover, the (n) values of high-fat coconut kefir were recorded as 0.422 and 0.581, and (K) values as 0.33 and 1.245 Pa s n. Therefore, low-fat coconut milk can be an alternative to cow milk in producing kefir-based beverages. Elsevier 2022-12 Article PeerReviewed Taleb Abadl, Muna Mahmood and Mohsin, Aliah Zannierah and Sulaiman, Rabiha and Abas, Faridah and Muhialdin, Belal J. and Meor Hussin, Anis Shobirin (2022) Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir. International Journal of Gastronomy and Food Science, 30. art. no. 100624. pp. 1-9. ISSN 1878-450X https://www.sciencedirect.com/science/article/pii/S1878450X22001597 10.1016/j.ijgfs.2022.100624 |
| spellingShingle | Taleb Abadl, Muna Mahmood Mohsin, Aliah Zannierah Sulaiman, Rabiha Abas, Faridah Muhialdin, Belal J. Meor Hussin, Anis Shobirin Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir |
| title | Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir |
| title_full | Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir |
| title_fullStr | Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir |
| title_full_unstemmed | Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir |
| title_short | Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir |
| title_sort | biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir |
| url | http://psasir.upm.edu.my/id/eprint/100542/ http://psasir.upm.edu.my/id/eprint/100542/ http://psasir.upm.edu.my/id/eprint/100542/ |