Production and optimisation of fermented pumpkin-based mature coconut water kefir beverage using response surface methodology
Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken design (RSM-BBD) was used to optimise fermentation temperatu...
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| Format: | Article |
| Language: | English English |
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MDPI
2024
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| Online Access: | https://eprints.ums.edu.my/id/eprint/42048/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/42048/2/FULL%20TEXT.pdf |
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| author | Koh, Wee Yin Lim, Xiao Xian Khor, Ban Hock Babak Rasti Tan, Thuan Chew Rovina Kobun Utra Uthumporn |
| author_facet | Koh, Wee Yin Lim, Xiao Xian Khor, Ban Hock Babak Rasti Tan, Thuan Chew Rovina Kobun Utra Uthumporn |
| author_sort | Koh, Wee Yin |
| collection | UMS |
| description | Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken design (RSM-BBD) was used to optimise fermentation temperature and substrates’ concentrations. The optimised fermentation temperature, pumpkin puree, and brown sugar concentrations of pumpkin-based mature coconut water kefir beverage (PWKC) were 27 °C, 20%, and 10% w/v, respectively. The optimised PWKC (PWKCopt) obtained an overall acceptability (OA) score of 4.03, with a desirable Lactobacillus count (6.41 Log CFU/mL), 0.68% v/v lactic acid content, 31% of water kefir grains’ biomass growth rate, and fermentation time (to reach pH 4.5) of 4.5 h. The optimized beverage, PWKCopt, contained 3.26% proteins, 2.75% dietary fibre, 2186.33 mg/L of potassium, 180.67 mg/L phosphorus, and 137.33 mg/L calcium and had a total phenolic content of 89.93 mg GAE/100 mL, flavonoid content of 49.94 mg QE/100 mL, and carotenoid content of 33.24 mg/100 mL, with antioxidant activity (FRAP: 169.17 mM Fe(II)/100 mL, IC50 value of DPPH free radicals scavenging activity: 27.17 mg/mL). Water kefir microorganisms in PWKCopt remained stable for at least 56 days at 4 °C. Therefore, PWKCopt might potentially serve as a value-added product, offering a basis for sustainable development within both the coconut and pumpkin industries. |
| first_indexed | 2024-12-09T00:54:17Z |
| format | Article |
| id | ums.eprints-42048 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-12-09T00:54:17Z |
| publishDate | 2024 |
| publisher | MDPI |
| record_format | dspace |
| spelling | ums.eprints-420482024-11-29T04:21:08Z https://eprints.ums.edu.my/id/eprint/42048/ Production and optimisation of fermented pumpkin-based mature coconut water kefir beverage using response surface methodology Koh, Wee Yin Lim, Xiao Xian Khor, Ban Hock Babak Rasti Tan, Thuan Chew Rovina Kobun Utra Uthumporn QR75-99.5 Bacteria TX341-641 Nutrition. Foods and food supply Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken design (RSM-BBD) was used to optimise fermentation temperature and substrates’ concentrations. The optimised fermentation temperature, pumpkin puree, and brown sugar concentrations of pumpkin-based mature coconut water kefir beverage (PWKC) were 27 °C, 20%, and 10% w/v, respectively. The optimised PWKC (PWKCopt) obtained an overall acceptability (OA) score of 4.03, with a desirable Lactobacillus count (6.41 Log CFU/mL), 0.68% v/v lactic acid content, 31% of water kefir grains’ biomass growth rate, and fermentation time (to reach pH 4.5) of 4.5 h. The optimized beverage, PWKCopt, contained 3.26% proteins, 2.75% dietary fibre, 2186.33 mg/L of potassium, 180.67 mg/L phosphorus, and 137.33 mg/L calcium and had a total phenolic content of 89.93 mg GAE/100 mL, flavonoid content of 49.94 mg QE/100 mL, and carotenoid content of 33.24 mg/100 mL, with antioxidant activity (FRAP: 169.17 mM Fe(II)/100 mL, IC50 value of DPPH free radicals scavenging activity: 27.17 mg/mL). Water kefir microorganisms in PWKCopt remained stable for at least 56 days at 4 °C. Therefore, PWKCopt might potentially serve as a value-added product, offering a basis for sustainable development within both the coconut and pumpkin industries. MDPI 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/42048/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/42048/2/FULL%20TEXT.pdf Koh, Wee Yin and Lim, Xiao Xian and Khor, Ban Hock and Babak Rasti and Tan, Thuan Chew and Rovina Kobun and Utra Uthumporn (2024) Production and optimisation of fermented pumpkin-based mature coconut water kefir beverage using response surface methodology. Beverages, 10. pp. 1-31. https://doi.org/10.3390/beverages10020034 |
| spellingShingle | QR75-99.5 Bacteria TX341-641 Nutrition. Foods and food supply Koh, Wee Yin Lim, Xiao Xian Khor, Ban Hock Babak Rasti Tan, Thuan Chew Rovina Kobun Utra Uthumporn Production and optimisation of fermented pumpkin-based mature coconut water kefir beverage using response surface methodology |
| title | Production and optimisation of fermented pumpkin-based mature coconut water kefir beverage using response surface methodology |
| title_full | Production and optimisation of fermented pumpkin-based mature coconut water kefir beverage using response surface methodology |
| title_fullStr | Production and optimisation of fermented pumpkin-based mature coconut water kefir beverage using response surface methodology |
| title_full_unstemmed | Production and optimisation of fermented pumpkin-based mature coconut water kefir beverage using response surface methodology |
| title_short | Production and optimisation of fermented pumpkin-based mature coconut water kefir beverage using response surface methodology |
| title_sort | production and optimisation of fermented pumpkin based mature coconut water kefir beverage using response surface methodology |
| topic | QR75-99.5 Bacteria TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/42048/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/42048/2/FULL%20TEXT.pdf |
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