Asset Details
Do you wish to reserve the book?
Characterization of the kefir beverage produced from yam (Colocasia esculenta L.), sesame seed (Sesamum indicum L.) and bean (Phaseolus vulgaris L.) extracts
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Characterization of the kefir beverage produced from yam (Colocasia esculenta L.), sesame seed (Sesamum indicum L.) and bean (Phaseolus vulgaris L.) extracts
Do you wish to request the book?
Characterization of the kefir beverage produced from yam (Colocasia esculenta L.), sesame seed (Sesamum indicum L.) and bean (Phaseolus vulgaris L.) extracts
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Characterization of the kefir beverage produced from yam (Colocasia esculenta L.), sesame seed (Sesamum indicum L.) and bean (Phaseolus vulgaris L.) extracts
2018
Overview
The objective of this study was to evaluate the characteristics of kefir beverages made from yam, sesame and bean extracts after fermentation of the extracts with water kefir grains. Formulations were prepared with raw and boiled yams. To the yam extract, sesame and different percentages of white bean extract were added. The fermentation kinetics, the chemical composition and color of the extracts were analyzed. To determine the fermentation kinetic parameters, pH and titratable acidity were evaluated. The chemical composition and color of all extracts were determined before and after fermentation process. The decrease in pH and increase in titratable acidity were affected both by raw or boiler yam. The addition of bean extract favored the decrease in pH of formulations containing extracts of raw or boiled yams. Chemical composition and color of the beverages were altered after fermentation. The kefir beverage made from yam and sesame enriched with 50% beans proved to be an excellent fermentation substrate. In addition, it is a new way of consuming vegetable products, especially fermented products, which have limited diversity to serve vegan consumers and also people with certain allergies to dairy products.
