Kefir is a symbiotic microbial blend of lactic acid bacteria, yeast, and acetic acid bacteria anchored to a polysaccharide matrix, endowing remarkable health benefits. The increase in the number of lactose intolerant, vegan and vegetarian consumers, led, in recent years, to develop fruit or vegetable-based healthy formulas. This review has been conceived to be a complete collection of different classes of non-dairy kefir products. Fruit or vegetable-based are used as substrates for milk or water kefir grains fermentation. The microbiological, chemical-physical, technological, and sensory aspects were discussed for each formulation. Moreover, when available, other potential health benefits were reported and discussed.
Non-dairy kefir beverages. Formulation, composition, and main features / Gianfranco Spizzirri, Umile; Rosa Loizzo, Monica; Aiello, Francesca; Prencipe, Sabrina; Restuccia, Donatella. - In: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. - ISSN 0889-1575. - 117:(2023), pp. 1-13. [10.1016/j.jfca.2023.105130]
Non-dairy kefir beverages. Formulation, composition, and main features
Sabrina Prencipe;Donatella Restuccia
2023
Abstract
Kefir is a symbiotic microbial blend of lactic acid bacteria, yeast, and acetic acid bacteria anchored to a polysaccharide matrix, endowing remarkable health benefits. The increase in the number of lactose intolerant, vegan and vegetarian consumers, led, in recent years, to develop fruit or vegetable-based healthy formulas. This review has been conceived to be a complete collection of different classes of non-dairy kefir products. Fruit or vegetable-based are used as substrates for milk or water kefir grains fermentation. The microbiological, chemical-physical, technological, and sensory aspects were discussed for each formulation. Moreover, when available, other potential health benefits were reported and discussed.File | Dimensione | Formato | |
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