Water kefir is a vegan fermented probiotic-rich beverage that has potential health benefits include improving digestive health and preventing chronic disorders like obesity, gastrointestinal disorders, hyperlipidaemia and hypertension. This study aims to formulate the water kefir fermented drink, using 3 different concentrations of water kefir grains (Sample A- 2%, Sample B-4% and Sample C-6%) and examine the microbial and chemical properties of the all three samples. The physiochemical (pH, titratable acidity, water activity and total soluble solids) and microbial (total bacterial and yeast) counts were estimated using AOAC methods. The DPPH antioxidant potential and total phenolic content were assessed using UV spectroscopy method. The sensory analysis of the water kefir samples was examined using 9-point hedonic scale. The chemical, microbial antioxidant and sensory analysis revealed that the sample C was more desirable in all the aspects as compared to sample A and B with pH: 3.8±0.01; titratable acidity (TA): 0.041±0.001 meq/mL and water activity: 0.947±0.003 Aw. The TBC, DPPH percentage and phenolic compound of sample C was found to be 2.91 × 107 CFU/mL, 28.74 ± 0.05 and 14.86±0.45g/100 GAE, respectively. The overall acceptability score of sample C was 7.00±0.18. In conclusion, 6% kefir grains concentration were optimum for production of water kefir drink which have higher antioxidant and bacterial count. These findings contribute to a better understanding of the fermentation process that influence the quality and potential health benefits of water kefir drink.
Adya et al. (Tue,) studied this question.