Frozen Non–Dairy Kefir With Snake Fruit Puree: Impact of Fermentation Time On Quality And Consumers’ Acceptability

Abstract

Kefir, a fermented milk beverage, is a nutrient-rich dairy product loaded with probiotics. Meanwhile, snake fruit, an exotic fruit rich in vitamins, minerals, and dietary fibre, has shown its nutritional value. Studies reveal that approximately 70% of adults worldwide have struggle with digesting dietary lactose. The study additionally aims to address the increasing digestive issues, the underutilization of snake fruit, and the lack of study on fermenting coconut milk kefir, a non-dairy option. Therefore, this research study explores the impact of different fermentation times on microbial levels, consumer acceptance, physicochemical properties, and scavenging activity of frozen non- dairy kefir with snake fruit puree, offering a lactose-free alternative alongside native snake fruit products. Coconut milk kefir has undergone fermentation for 8, 16, and 24 hours at 32°C in an incubator. The kefir is infused with pasteurized snake fruit puree in a 60:40 ratio. This study encompasses lactic acid bacteria, yeast and mold, alcohol content, pH, colour, viscosity, scavenging activity, and hedonic test. A comparative analysis is conducted against cow dairy milk kefir, specifically focusing on a fermentation time of 16 hours. Findings indicate that consumers prefer the 16-hour fermented coconut milk kefir infused with snake fruit puree. The fermentation time of 16 hours showcases balanced and favourable microbial levels especially probiotics, physicochemical attributes, scavenging activity and consumer preferences. This comparative analysis with dairy milk kefir serves as a benchmark for assessing the viability and desirability of non-dairy alternatives, offering a comprehensive perspective for both scientific and consumer-oriented considerations. Simultaneously, it highlights that this product holds substantial potential for commercialization and marketing.