A new functional kefir fermented beverage obtained from fruit and vegetable juice: Development and characterization

A juice containing a mixture of fruits and vegetables (70% apple, 9% strawberry, 12% carrot beet 9%) was evaluated as potential substrate for the production novel probiotic beverage made with kefir grains. The effects grains amount (1–4%, w/v) fermentation time (12, 24 48 h) on composition, sensory qualities colour were investigated. results indicated that have significant effect content organic acids (lactic, acetic, citric, succinic, malic acid), CO2 production, acidity, viscosity parameters (lightness (L*), hue (hab) Chroma (C*ab)). Fermentation also significantly affected all analyzed in samples. most suitable conditions to achieve highest overall acceptability fermented based mix vegetable was: 2% (w/v) inoculum during h time.