Production and Characterization of Fermented Coconut Beverage Using Kefir Grains and Mixed Cultures of Probiotics | |
| Author | Tabkrich khumsap |
| Call Number | AIT Thesis no.FB-14-05 |
| Subject(s) | Fermented beverages Coconut Beverage Mixed culture (Microbiology) |
| Note | A thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science in Food Engi neering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-14-05 |
| Abstract | This study was conducted to produce and characterize the fermented coconut beverage using kefir grains and mixed cultures of probiotics. Coconut juice and coconut milk were inoculated by 3%w/w of water kefir grains and milk kefir grains, respectively. Fermented coconut milk at 37ºC, for 20 hours seemed to be the best product of coconut kefir beverage because the stationary phase was the fastest. Moreover, the organoleptic test showed that it was the highest score in all attributes, except flavor. Then, this product was used as standard to produced coconut kefir - l ike products. Three various ratios of probiotics, which were Lactobacillus plantarum , Lactobacillus casei , and Saccharomyces cerevisiae , were 0.5:1.5:1, 1:1:1, 1.5:0.5:1%, were used in order to produce coconut kefir - like product. The result showed that the re were significantly different in physical and chemical properties of coconut kefir - like products and coconut kefir beverage. However, viscosity was not significantly different. The discriminant test showed that panelists feel that the ratios of 1.5:0.5:1 was much similar to coconut kefir beverage. Moreover, storage studies showed that coconut kefir powder had small change than coconut kefir beverage, at 4ºC. Furthermore, 20%w/w of maltodextrin seemed to be the best ratio, because there were constant in mo st properties. |
| Year | 2014 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-14-05 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Anil Kumar Anal;Muanmai Apintanapong; |
| Scholarship Donor(s) | Asian Institute of Technology Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2014 |