Optimisation of sugar concentration and fermentation temperature to produce a low sugar green tea-flavoured water kefir beverage : a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand. EMBARGOED until 16th April 2026.
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Date
2024
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Massey University
Embargoed until 16th April 2026
Embargoed until 16th April 2026
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Abstract
Water kefir is a refreshing, self-carbonated, slightly sweet, low-alcoholic beverage characterised by a mildly acidic taste and yeasty aroma. Water kefir is prepared on a household scale or semi industrial scale by inoculating sugar substrate with starter culture i.e., water kefir grains, consisting of a multispecies consortium of symbiotic lactic acid bacteria and yeast embedded in a polysaccharide matrix. Some of the microorganisms found in the kefir grains are recognized as probiotics. The improved health awareness of consumers and popular trends such as healthy hydration, low added sugar, lactose intolerance and natural products are driving the research and development ofnon-dairy beverages which has created a niche market for fermented beverages such as water kefir. Previous research on water kefir was mainly focused on the identification and role of microorganisms present in the kefir grains. In recent years, growing interest in fermented lactose free water kefir have led to the exploration of various sugar substrates (raw sugar, white sugar, brown sugar, molasses and honey), plant based substrates, dried fruits (apricot, dates, figs and raisin) and fermentation factors such as sugar concentration, temperature, kefir grain concentration and fermentation time. The aim of this study was to optimise the fermentation conditions (temperature and sugar concentration) to produce a novel, diary-free low added sugar water kefir beverage using green tea. -- Shortened abstract.