Effect of Butterfly Pea Flower Extract on Quality of Kefir Beverage
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Abstract
Butterfly pea flower extract (BFE) was used in this study as an alternate substrate for kefir beverage production.The interaction between different BFE concentrations (0, 0.25, 0.5, 0.75, and 1%) and kefir culture fermentation (beforeand after) was investigated.The results showed that anthocyanin content, total phenolic compounds, and DPPH radical scavenging activity in the samples increased with higher BFE concentrations, both before and after fermentation. The additionof 0.25% and 0.5% BFE increased the growth of lactic acid bacteria, whereas 0.75% and 1% BFE reduced bacterial growthand acid production compared with the control. Furthermore, the anthocyanin content of the butterfly pea beverage decreased after fermentation, while the total phenolic compound content and DPPH radical scavenging activity increased relative to prefermentation levels. Regarding color characteristics, the L* value decreased with increasing BFE concentration, while the a* and b* values increased. After fermentation, the L* values werehigher, and the a* and b* values werelower compared with pre-fermentation measurements. Overall, the results suggest that the additionof 0.5% BFE combined with kefir culture fermentation improved the beverage’s health-promoting properties, particularly by enhancing lactic acid bacteria counts, total phenolic compound content, and DPPH radical scavenging activity.
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References
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