Water kefir is a fermented probiotic-rich beverage that has potential health benefits, which include improving digestive health and preventing chronic disorders like obesity, irritable bowel syndrome, hyperlipidaemia, and hypertension. It is also a very good alternative for someone who is lactose intolerance and cannot have milk-based fermented drinks. This study aims to formulate and examine the microbial and chemical properties of three samples (A, B and C) of fermented drinks made from water kefir grains. For the development of the water kefir-based fermented drinks, a concentration of 2-6 gm of water kefir grains (WKG) was inoculated into 100 ml of mineral water containing 10 gm of brown sugar in aerobic conditions. The samples' pH, titratable acidity, water activity, color, total soluble solids, total bacterial count (TPC), antioxidant activity, and total phenolic content were assessed using AOAC methods. The sensory evaluation of the water kefir samples was examined using a nine-point hedonic scale.
The chemical and microbiological examination revealed that sample C was more desirable in all aspects as compared to samples A and B, with a pH level of 3.86; a TA of 0.04 meq/mL; water activity=0.9273±0.04 AW Aw; TPC= 3.1 × 107; DPPH= 78.75%; phenolic compounds= 40.755 mg/100 GAE; and an overall acceptability score of 7.29. The colour parameters of sample C were L* (lightness) = 20.29, a* (reddish/greenish) = -2.38, b* (yellowish/bluish) = 5.61, C**(saturation/vividness) = 6.01, and h° (hue angle) = 112.93. The overall results show that this concentration of water kefir fermented drink could be a great source of vegan fermented drink as well as a good alternative for preventing many diseases, including gut health issues.
