PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY ANALYSES OF FUNCTIONAL DETOX JUICES FERMENTED WITH WATER KEFIR GRAINS

In this study, detox juice prepared from green fruit and vegetable juices was fermented with water kefir grains at 25 ℃ for 48 hours stored 4 6 days. The samples had pH values of 3.41-3.97, titratable acidity 0.196-0.495 g/100 mL, brix 8%-10.4%. 0th day less phenolic substance than the control (861.26±0.24 mg GAE/L) (P<0.05). DPPH (82.2±0.19%) CUPRAC (1.18±0.05 mmol Trolox/g) were highest on 6th storage. At end fermentation, an increase in color L* b* a decrease a* value determined microorganism loads rose 2nd to Green may be utilized make kefir, innovative functional beverage vegetarians vegans who can not consume probiotic dairy products.