| ชื่อเรื่อง | : | Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach |
| นักวิจัย | : | Wee, Yin Koh , Uthumporn, Utra , Ahmad, Rosma , Mohd. Esah, Effarizah , Wan Ishak, Wan Rosli , Park, Yong-Ha |
| คำค้น | : | RA0421 Public health. Hygiene. Preventive Medicine , TP368-456 Food processing and manufacture |
| หน่วยงาน | : | Universiti Sains Malaysia, Malaysia |
| ผู้ร่วมงาน | : | - |
| ปีพิมพ์ | : | 2560 |
| อ้างอิง | : | http://eprints.usm.my/38276/1/Fermented_Pumpkin_Sapina_Kohetal.2017_PRE.pdf , Wee, Yin Koh and Uthumporn, Utra and Ahmad, Rosma and Mohd. Esah, Effarizah and Wan Ishak, Wan Rosli and Park, Yong-Ha (2017) Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach. Food Science and Biotechnology, 1 (1). pp. 1-11. ISSN 1226-7708 |
| ที่มา | : | - |
| ความเชี่ยวชาญ | : | - |
| ความสัมพันธ์ | : | https://link.springer.com/article/10.1007/s10068-017-0245-5 , http://eprints.usm.my/38276/ |
| ขอบเขตของเนื้อหา | : | - |
| บทคัดย่อ/คำอธิบาย | : | Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar concentrations were found at 22.28 and 9.07% w/v, respectively, were made into a pumpkin-based beverage and fermented with water kefir grains for 24 h at 32 �C. The optimized fermented pumpkin-based water kefir beverage was found to be non-alcoholic, achieved good overall acceptability and high Lactobacillus, acetic acid bacteria and yeast cell viability of approximately 1012, 109 and 109 CFU mL-1, respectively. Overall, the optimized product attained superb technological characteristics and has the potential for industrial exploitation as a refreshing water kefir drink. |
| บรรณานุกรม | : |
Wee, Yin Koh , Uthumporn, Utra , Ahmad, Rosma , Mohd. Esah, Effarizah , Wan Ishak, Wan Rosli , Park, Yong-Ha . (2560). Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach.
กรุงเทพมหานคร : Universiti Sains Malaysia, Malaysia. Wee, Yin Koh , Uthumporn, Utra , Ahmad, Rosma , Mohd. Esah, Effarizah , Wan Ishak, Wan Rosli , Park, Yong-Ha . 2560. "Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach".
กรุงเทพมหานคร : Universiti Sains Malaysia, Malaysia. Wee, Yin Koh , Uthumporn, Utra , Ahmad, Rosma , Mohd. Esah, Effarizah , Wan Ishak, Wan Rosli , Park, Yong-Ha . "Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach."
กรุงเทพมหานคร : Universiti Sains Malaysia, Malaysia, 2560. Print. Wee, Yin Koh , Uthumporn, Utra , Ahmad, Rosma , Mohd. Esah, Effarizah , Wan Ishak, Wan Rosli , Park, Yong-Ha . Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach. กรุงเทพมหานคร : Universiti Sains Malaysia, Malaysia; 2560.
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