Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter

Document Type : Research Article

Authors

1 Graduate M.Sc. Student, Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Iran

2 Associate Professor, Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Iran

3 M.Sc. Student, Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Iran

4 Professor, Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Iran

Abstract

The presence of unsaturated fatty acids and phenolic compounds in pistachio and pistachio products, including pistachio 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. Therefore, the purpose of this study was to evaluate the antioxidant (total phenol content, scavenging effect upon free radicals, reducing power), physicochemical (pH, kefiran concentration and viscosity) and microbial (lactic acid bacteria and yeast) properties a new fermented beverage of pistachio milk with kefir grains. For this purpose, whey was used instead of water in pistachio milk and the effect of different levels of whey lactose (2.5 and 5 % W/V), the pistachio (4 and 8 % W/V) and inoculum sizes of kefir grains (2, 5 and 8 % W/V ) was studied at 25°C for 48 hours. The results showed that the highest total phenol content (130.91 ± 1.29 mg GA/L), scavenging effect upon free radicals (EC50 = 0.01 ± 0.03 mL/1mL), reducing power (0.80 ± 0.02), kefiran concentration (91.80 ± 2.67 µg glucose/L) and viscosity (2.20 ± 0.03 mPa.s) were obtained in the presence of 5%, 8%, and 8% w/v of lactose, pistachio and kefir grains, respectively. In addition, the lowest pH (3.20 ± 0.02) and the highest lactic acid bacteria and yeast count were observed under the mentioned conditions, too. 

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 3, Issue 1
December 2015
Pages 69-84

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History

  • Receive Date: 23 August 2015
  • Revise Date: 03 November 2015
  • Accept Date: 14 March 2016

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