Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace

authored by

Tuba Esatbeyoglu, Annik Fischer, Alessandra D.S. Legler, Manolya E. Oner, Henrik F. Wolken, Magdalena Köpsel, Yesim Ozogul, Gülsün Özyurt, Daniela De Biase, Fatih Ozogul

Abstract

Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia melanocarpa juice and pomace in terms of chemical, physical and sensory quality as well as valorisation of pomace in the production of water kefir. When compared to water kefir made with aronia juice, less reduction in total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) was observed in samples made with aronia pomace during the fermentation process. Similarly, greater antioxidant activity was demonstrated in water kefir made with aronia pomace than juice. Based on sensory evaluation, no difference was found in overall acceptability, taste, aroma/odor, and turbidity of water kefir made with aronia pomace before and after fermentation. Results indicated that aronia pomace has potential in water kefir production.

Organisation(s)

Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development

External Organisation(s)

Alanya Alaaddin Keykubat University (ALKU)
Cukurova University
Sapienza Università di Roma

Type

Article

Journal

Food Chemistry: X

Volume

18

Publication date

30.06.2023

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Analytical Chemistry, Food Science

Electronic version(s)

https://doi.org/10.1016/j.fochx.2023.100683 (Access: Open)