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Milk Kefir and Water Kefir Production Using Loquat at Different Extent of Maturity
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DOI：10.18016/ksutarimdoga.vi.1770938.png)
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Abstract
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Loquat (Eriobotrya japonica L.) is a subtropical fruit with a short shelf life after harvest. Transforming loquat into high-quality and long shelf-life products is essential to increase the consumption of the fruit. In this study, milk kefir and water kefir samples were produced with unripe green (G), semi-ripe yellow (Y), and ripe orange (O) loquat. The quality of samples was evaluated in terms of pH, Brix, color, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity (AOC) during the storage at 4 +/- 1 degrees C for 28 days. The sensorial quality of samples was determined by consumer acceptance and ranking tests. During the shelf-life, in milk kefir samples, pH decreased, and Brix increased. In water kefir samples, pH decreased, and brix remained constant by lyophilized culture (Method 1), pH increased, and brix decreased by kefir grain (Method 2). The water kefir produced with grain was closer to the color of the fresh fruit. The highest TPC, TFC, and AOC were observed in the water kefir produced with ripe orange loquat using Method 2 (OWK2). Based on the sensory evaluation, the most preferred milk kefir was produced from unripe green loquat (GMK), and water kefir was produced from semi-ripe yellow loquat using Method 1 (YWK1) with 33.75% and 18.4%, respectively. These results indicated the potential usage of loquat in high-quality milk kefir and water kefir production with extended shelf-life.
Keywords:
Loquat
Kefir
Phenolics
Sensory evaluation
Shelf-life
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