| dc.description.abstract | The objective of the current work was to evaluate the use of two different types
of sugar, namely table sugar and palmyra palm (Borassus flabellifer L.) jaggery,
as a supplement for new cocoa (Theobroma cacao L.) pulp fermented with water
kefir grain beverages (CWK). CWK contained 5% w/v water kefir grains and two
types of sugar added in different concentrations of 0, 2.5, 5, 7.5, and 10%.
Fermentation was performed at room temperature and stopped at a fixed total
soluble solid content after 24 h. The physicochemical properties of those
beverages, including alcohol content, pH, titratable acidity, total phenolic content,
and antioxidant activity (DPPH), were evaluated after fermentation. The results
were 0.5-1.4% ABV (alcohol by volume), 1.10-1.38% w/v lactic acid, 612-802 mg
Gallic Acid Equivalent per Liter (mg GAE/L), 107-137 mg Vitamin C Equivalent per
Liter (mg VCE/L) for samples with table sugar at 17 ± 0.5 oBrix, and 2-2.8% ABV,
1.14-1.33% w/v lactic acid, 631-817 mg GAE/L, 134-217 mg VCE/L for samples
with jaggery at 24 ± 0.2 o Brix. In general, it showed that those properties
increased when sugar concentrations increased, except pH. In addition, the
nutrients in jaggery, especially its micronutrient content, might enhance the
microorganism's activity, leading to higher results. In terms of sensory properties,
a nine-point hedonic scale was used to evaluate the appearance, aroma, taste,
sourness, and overall acceptance. Regarding the preference of sensory, CWK with
5% jaggery expressed the highest results for all attributes, with a 7.33 score for
overall acceptance. In conclusion, the substitution of palmyra palm jaggery for
table sugar positively affected cocoa pulp fermented with water kefir grains | en_US |
