Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts,...

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Hauptverfasser:	Sana M’hir, Kais Rtibi, Asma Mejri, Manel Ziadi, Hajer Aloui, Moktar Hamdi, Lamia Ayed
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Wiley 2019-01-01
Schriftenreihe:	Journal of Chemistry
Online-Zugang:	http://dx.doi.org/10.1155/2019/1218058
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