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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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Main Authors: Koh, Wee Yin, Lim, Xiao Xian, Khor, Ban Hock, Babak Rasti, Tan, Thuan Chew, Rovina Kobun, Utra Uthumporn
Format: Article
Language:English
English
Published: MDPI 2024
Subjects:
QR75-99.5 Bacteria
TX341-641 Nutrition. Foods and food supply
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
https://eprints.ums.edu.my/id/eprint/42048/
https://doi.org/10.3390/beverages10020034
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spelling my.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
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic QR75-99.5 Bacteria
TX341-641 Nutrition. Foods and food supply
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
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.
format Article
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
title 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_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_sort production and optimisation of fermented pumpkin-based mature coconut water kefir beverage using response surface methodology
publisher MDPI
publishDate 2024
url https://eprints.ums.edu.my/id/eprint/42048/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/42048/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/42048/
https://doi.org/10.3390/beverages10020034
_version_ 1817843851950292992
score 13.244413

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