Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts

Basit Öğe Kaydı
dc.contributor.authorUstaoglu-Gencgonul, Mutlu
dc.contributor.authorGokirmakli, Caglar
dc.contributor.authorUcgul, Bilgenur
dc.contributor.authorKaragul-Yuceer, Yonca
dc.contributor.authorGuzel-Seydim, Zeynep B.
dc.date.accessioned2025-01-27T20:45:34Z
dc.date.available2025-01-27T20:45:34Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aims to assess the microbial, nutritional, volatile, and sensory characteristics of rice, almond, and chickpea water kefir beverages during refrigerated storage. Plant-based kefirs contained significant amounts of lactic acid bacteria and yeasts. The microbial content of kefirs was stable during 14-day refrigerated storage. Lactic acid, acetic acid, and tartaric acid are commonly detected organic acids in kefir samples. Almond and chickpea kefirs were rich in potassium mineral. Almond kefir had the highest ethanol content among plant-based kefirs, followed by chickpea and rice-based kefirs. Ethyl acetate, acetic acid, propionic acid, hexanoic acid, and benzenemethanol were identified as key volatile compounds in almond kefir and chickpea kefir samples using a GC-MS detector during water kefir fermentation. According to sensory analysis results, significant differences are present for all test parameters except odor. Almond kefir was the most accepted, while the other two kefir samples were below the general acceptance level (P < 0.05).
dc.description.sponsorshipSleyman Demirel niversitesi
dc.description.sponsorshipWe thank Danem Inc. (kefirdanem.com) for providing kefir grains.
dc.identifier.doi10.1007/s00217-024-04533-9
dc.identifier.endpage2244
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85190520512
dc.identifier.scopusqualityQ1
dc.identifier.startpage2233
dc.identifier.urihttps://doi.org/10.1007/s00217-024-04533-9
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24638
dc.identifier.volume250
dc.identifier.wosWOS:001273176700001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectPlant-based kefir
dc.subjectChickpea
dc.subjectAlmond
dc.subjectRice
dc.subjectWater kefir
dc.subjectVegan
dc.titleChemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu