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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.