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COCONUT WATER AND SOURDOUGH: FERMENTED WITH KEFIR
Mansi Jayantikumar Limbad (PhD) Faculty of Health and Environmental
Sciences
Coconut water is the liquid endosperm fluid of the coconut fruit which contains high
amounts of essential nutrients and minerals. This endosperm fluid is a widely
consumed as a beverage in many parts of the world as it provides hydration along with
increased nutritional, health and medicinal benefits. One of the fermented products of
coconut water, coconut water kefir, is made by fermenting coconut water with the
kefir granules which contain essential lactic acid bacteria and yeast species known to
have health benefits for a disease-free life. The results obtained from the
fermentation analysis of coconut water kefir at regular time interval gives
information about various parameters involved in the study of its fermentation
profile. These properties are integrated in preparing a novel variety of sourdough
bread with added health and medicinal benefits. The effect of different sugars and
their concentration on coconut water kefir sourdough bread is studied in detail and
consumer acceptance in terms of temporal dominance curves was also done. Many
other potential parameter are yet to be studied in developing this new product.
Highlights:
•
The novel sourdough bread would have increased nutritional benefits due to kefir
and can also be consumed by lactose-intolerants.
•
The properties of coconut water and kefir would result in a healthy product with
reduced fat content that would aid in digestion
•
Further sensory and physico-chemical properties will be determined as soon as
the product is ready.