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The Effect Of Different Pineapple Ripeness On The Physicochemical, Microbiological Properties Of Fermented Kefir Drink

MD2 pineapple consists of 6 indices of ripeness according to Malaysian Standards (2018) but only two ripeness stage was used in this experiment which were Index 2 that represented unripe while Index 4 represents ripe stage. It was found that pineapple can make a good substrate for the making of non-...

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Main Author: Tan, Kwan Liang
Format: Monograph
Language:English
Published: Universiti Sains Malaysia 2020
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/47381/1/TAN%20KWAN%20LIANG.pdf
http://eprints.usm.my/47381/
http://ethesis.usm.my:8080/jspui/
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spelling my.usm.eprints.47381 http://eprints.usm.my/47381/ The Effect Of Different Pineapple Ripeness On The Physicochemical, Microbiological Properties Of Fermented Kefir Drink Tan, Kwan Liang T1-995 Technology(General) MD2 pineapple consists of 6 indices of ripeness according to Malaysian Standards (2018) but only two ripeness stage was used in this experiment which were Index 2 that represented unripe while Index 4 represents ripe stage. It was found that pineapple can make a good substrate for the making of non-dairy probiotic drink such as kefir drink by fermenting MD2 pineapple juice together with water kefir grains. However, different ripeness of pineapple could yield different properties of the fermented kefir drink, therefore unripe stage (Index 2) and ripe stage (Index 4) were selected to evaluate and to study the effect of different ripeness of the MD2 pineapple on the physicochemical and microbiological properties of the fermented kefir drink in this experiment so that an alternative non-dairy probiotic drink can be produced to replace dairy probiotic drink for vegetarians and lactose intolerance consumers. The pineapple kefir was made by adding 5 g of kefir (5%) and 100 ml of the pineapple juice. Then, the fermentation was conducted at a temperature of 25 ºC for 24 hours. Universiti Sains Malaysia 2020-07 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/47381/1/TAN%20KWAN%20LIANG.pdf Tan, Kwan Liang (2020) The Effect Of Different Pineapple Ripeness On The Physicochemical, Microbiological Properties Of Fermented Kefir Drink. Project Report. Universiti Sains Malaysia. (Submitted) http://ethesis.usm.my:8080/jspui/
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Tan, Kwan Liang
The Effect Of Different Pineapple Ripeness On The Physicochemical, Microbiological Properties Of Fermented Kefir Drink
description MD2 pineapple consists of 6 indices of ripeness according to Malaysian Standards (2018) but only two ripeness stage was used in this experiment which were Index 2 that represented unripe while Index 4 represents ripe stage. It was found that pineapple can make a good substrate for the making of non-dairy probiotic drink such as kefir drink by fermenting MD2 pineapple juice together with water kefir grains. However, different ripeness of pineapple could yield different properties of the fermented kefir drink, therefore unripe stage (Index 2) and ripe stage (Index 4) were selected to evaluate and to study the effect of different ripeness of the MD2 pineapple on the physicochemical and microbiological properties of the fermented kefir drink in this experiment so that an alternative non-dairy probiotic drink can be produced to replace dairy probiotic drink for vegetarians and lactose intolerance consumers. The pineapple kefir was made by adding 5 g of kefir (5%) and 100 ml of the pineapple juice. Then, the fermentation was conducted at a temperature of 25 ºC for 24 hours.
format Monograph
author Tan, Kwan Liang
author_facet Tan, Kwan Liang
author_sort Tan, Kwan Liang
title The Effect Of Different Pineapple Ripeness On The Physicochemical, Microbiological Properties Of Fermented Kefir Drink
title_short The Effect Of Different Pineapple Ripeness On The Physicochemical, Microbiological Properties Of Fermented Kefir Drink
title_full The Effect Of Different Pineapple Ripeness On The Physicochemical, Microbiological Properties Of Fermented Kefir Drink
title_fullStr The Effect Of Different Pineapple Ripeness On The Physicochemical, Microbiological Properties Of Fermented Kefir Drink
title_full_unstemmed The Effect Of Different Pineapple Ripeness On The Physicochemical, Microbiological Properties Of Fermented Kefir Drink
title_sort effect of different pineapple ripeness on the physicochemical, microbiological properties of fermented kefir drink
publisher Universiti Sains Malaysia
publishDate 2020
url http://eprints.usm.my/47381/1/TAN%20KWAN%20LIANG.pdf
http://eprints.usm.my/47381/
http://ethesis.usm.my:8080/jspui/
_version_ 1678593562456883200
score 13.211869

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