Development, microbiological and physicochemical analysis of kombucha-based fermented beverage
نویسندگان
چکیده
منابع مشابه
Development of a fermented quinoa‐based beverage
Quinoa is a crop that originated from the Andes. It has high nutritional value, outstanding agro-ecological adaptability, and low water requirements. Quinoa is an excellent crop alternative to help overcome food shortages, and it can also have a role in the prevention of developed world lifestyle diseases, such as type-2 diabetes, cardiovascular diseases, osteoporosis, inflammatory and autoimmu...
متن کاملPreparation and physicochemical analysis of a traditional beverage based on D. Sophia
Background & Aim:The main aim of this study was stabilizing D. Sophia beverage and reduce its sedimentation rate. Experimental: Xanthan and Carboxy methyl cellulose gums have been used in three levels (0.05, .01 and .02 gr/lit) and mixture of Guar-xanthan and carboxymethyl cellulose (each .1 g/l) and extracted dried gum from D. Sophia in (1, 2 an...
متن کاملEvaluation of Physicochemical, Sensorial and Microbiological Attributes of Fermented Camel Sausages
Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...
متن کاملCurrent evidence on physiological activity and expected health effects of kombucha fermented beverage.
Consumption of kombucha fermented tea (KT) has always been associated with different health benefits. Many personal experiences and testimonials of KT drinkers are available throughout the world on the ability of KT to protect against a vast number of metabolic and infectious diseases, but very little scientific evidence is available that validates the beneficial effects of KT. The aim of this ...
متن کاملevaluation of physicochemical and microbial properties of hazelnut whey-based beverage fermented with kefir grain
the presence of unsaturated fatty acids and phytosterols in hazelnuts and hazelnut products, including hazelnut milk, are useful for health, especially for preventing cardiovascular disease. fermentation with probiotic microorganisms present in kefir grain increases the functional properties of the products. hazelnut milk is nutritious and can be used in drinks in addition to whey. the present ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Research, Society and Development
سال: 2020
ISSN: 2525-3409
DOI: 10.33448/rsd-v9i11.10021