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Journals / Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi / 2020 / Cilt: 34 - Sayı: 2

WATER KEFİR: Chemical Composition and Effects on Health

SU KEFİRİ: Kimyasal Bileşimi ve Sağlık Üzerindeki Etkileri

Nurcan DEĞİRMENCİOĞLU
Pages
443–459
Publication Date
2020-12-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, it is aimed to explain the usability of water kefir grains in functional food production and their effects on health.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Water kefir is produced from water kefir grains, with the addition of additives water, sugar, dried fruits, lemon, etc., by the fermentation in anaerobic conditions for 2-4 days at room temperature.
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Key Findings & Data:It is a fruity, slightly acidic-slightly sweet and carbonated beverage with a slight alcohol taste and aroma.
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Conclusion & Impact:In this review, it is aimed to explain the usability of water kefir grains in functional food production and their effects on health.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Fonksiyonel gıda · Probiyotik · Su kefiri

Abstract

Water kefir is produced from water kefir grains, with the addition of additives water, sugar, dried fruits, lemon, etc., by the fermentation in anaerobic conditions for 2-4 days at room temperature. It is a fruity, slightly acidic-slightly sweet and carbonated beverage with a slight alcohol taste and aroma. Microflora of water kefir, which does not have a standard production method, may vary depending on the raw materials and fermentation conditions that can be used in its production. In this review, it is aimed to explain the usability of water kefir grains in functional food production and their effects on health.

Özet

Su kefiri, su kefiri tanelerinin su, şeker, kuru meyveler, limon vb. katkılar ilavesiyle oda sıcaklığında, 2-4 gün süreyle, anaerobik koşullarda fermantasyonuyla üretilmektedir. Meyvemsi, hafif asidik-hafif tatlı ve hafif alkol tadı ve aromasına sahip gazlı bir içecektir. Standart bir üretim yöntemi olmayan su kefirinin, üretiminde kullanılabilecek hammaddeler ve fermantasyon koşullarına bağlı olarak mevcut mikroflorası değişkenlik gösterebilmektedir. Bu derlemede, su kefiri tanelerinin fonksiyonel gıda üretiminde kullanılabilirliği ve sağlık üzerindeki etkilerinin açıklanması amaçlanmaktadır.

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Cite This Article

DEĞİRMENCİOĞLU, N. (2020). WATER KEFİR: Chemical Composition and Effects on Health. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 34 - Sayı: 2, 443–459. https://ajindex.com/articles/745697

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