Background:
Kefir, a symbiotic fermentation product of yeast and lactic acid bacteria, offers significant health benefits as a functional food. However, its characteristic sour taste limits consumer acceptance, necessitating product innovation.
Aim:
This study evaluated the physicochemical, microbiological, sensory, and economic feasibility of frozen goat milk kefir fortified with Lactobacillus fermentum 1743 and avocado pulp.
Methods:
A 3×3 factorial randomized complete block design (n=27) was employed with Factor A: LAB concentrations (2%, 4%, 6%) and Factor B: avocado pulp concentrations (0%, 10%, 20%). Parameters assessed included pH, total titrated acids (TTA), antioxidant activity, proximate composition, total LAB count, sensory attributes (taste, flavor, texture), and income analysis.
Results:
Significant interactions (P
Key words: Avocado pulp; Antioxidant activity; Frozen goat milk kefir; Lactobacillus fermentum strain 1743; Income analysis.
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