Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach
Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar concentrations were found at 2...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer Verlag
2017
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| Subjects: | |
| Online Access: | http://eprints.usm.my/38276/ http://eprints.usm.my/38276/1/Fermented_Pumpkin_Sapina_Kohetal.2017_PRE.pdf |
| _version_ | 1848878423229857792 |
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| author | Wee, Yin Koh Uthumporn, Utra Ahmad, Rosma Mohd. Esah, Effarizah Wan Ishak, Wan Rosli Park, Yong-Ha |
| author_facet | Wee, Yin Koh Uthumporn, Utra Ahmad, Rosma Mohd. Esah, Effarizah Wan Ishak, Wan Rosli Park, Yong-Ha |
| author_sort | Wee, Yin Koh |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Pumpkin (Cucurbita pepo) is well known for its
health and nutritional benefits and is recommended for
daily consumption. This is the first report on optimization
and development of fermented pumpkin-based water kefir
beverage. Optimum pumpkin puree and brown sugar concentrations
were found at 22.28 and 9.07% w/v, respectively,
were made into a pumpkin-based beverage and
fermented with water kefir grains for 24 h at 32 �C. The
optimized fermented pumpkin-based water kefir beverage
was found to be non-alcoholic, achieved good overall
acceptability and high Lactobacillus, acetic acid bacteria
and yeast cell viability of approximately 1012, 109
and
109 CFU mL-1, respectively. Overall, the optimized product
attained superb technological characteristics and has
the potential for industrial exploitation as a refreshing
water kefir drink. |
| first_indexed | 2025-11-15T17:31:06Z |
| format | Article |
| id | usm-38276 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T17:31:06Z |
| publishDate | 2017 |
| publisher | Springer Verlag |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-382762018-01-08T06:18:11Z http://eprints.usm.my/38276/ Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach Wee, Yin Koh Uthumporn, Utra Ahmad, Rosma Mohd. Esah, Effarizah Wan Ishak, Wan Rosli Park, Yong-Ha RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar concentrations were found at 22.28 and 9.07% w/v, respectively, were made into a pumpkin-based beverage and fermented with water kefir grains for 24 h at 32 �C. The optimized fermented pumpkin-based water kefir beverage was found to be non-alcoholic, achieved good overall acceptability and high Lactobacillus, acetic acid bacteria and yeast cell viability of approximately 1012, 109 and 109 CFU mL-1, respectively. Overall, the optimized product attained superb technological characteristics and has the potential for industrial exploitation as a refreshing water kefir drink. Springer Verlag 2017 Article PeerReviewed application/pdf en http://eprints.usm.my/38276/1/Fermented_Pumpkin_Sapina_Kohetal.2017_PRE.pdf Wee, Yin Koh and Uthumporn, Utra and Ahmad, Rosma and Mohd. Esah, Effarizah and Wan Ishak, Wan Rosli and Park, Yong-Ha (2017) Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach. Food Science and Biotechnology, 1 (1). pp. 1-11. ISSN 1226-7708 https://link.springer.com/article/10.1007/s10068-017-0245-5 |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture Wee, Yin Koh Uthumporn, Utra Ahmad, Rosma Mohd. Esah, Effarizah Wan Ishak, Wan Rosli Park, Yong-Ha Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach |
| title | Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach |
| title_full | Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach |
| title_fullStr | Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach |
| title_full_unstemmed | Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach |
| title_short | Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach |
| title_sort | development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/38276/ http://eprints.usm.my/38276/ http://eprints.usm.my/38276/1/Fermented_Pumpkin_Sapina_Kohetal.2017_PRE.pdf |