Development of a lemongrass-based kefir beverage and evaluation of its quality of life.

This study investigates the development and quality assessment of a lemongrass-based kefir beverage fermented with milk kefir starter cultures. Lemongrass powder was incorporated at concentrations ranging from 0 to 2.25 %. The results revealed that the optimal concentration of 1.00 % significantly enhanced sensory attributes, including flavor and overall acceptability, with scores of 8.44±0.05 and 8.15±0.18, respectively, compared to the control scores of 7.04±0.08 and 7.90±0.10. During a 16th day storage period, the kefir beverage exhibited increased acidity from 0.32 % (control) to 0.58 % (2.25 % lemongrass) and a decrease in pH from 7.21 (control) to 4.27 (2.25 % lemongrass). Total soluble solids (TSS) increased from 15.70±0.47°Brix to 22.62±0.52°Brix as lemongrass concentration rose. Antioxidant activity, measured by DPPH radical scavenging, improved from 57.88±0.41 % (control) to 69.72±0.48 % (2.25 % lemongrass). Additionally, microbial analysis indicated that the viable counts of lactic acid bacteria (LAB) throughout the storage period, while yeast counts were sustained. These findings indicate that incorporating lemongrass powder into kefir enhances not only its nutritional profile but also its sensory appeal, making it a promising functional beverage option. Overall, this research contributes valuable insights into the potential applications of lemongrass in dairy-based functional foods. [Display omitted] Lemongrass-based kefir beverage • Lemongrass enhanced antioxidant activity and physicochemical properties. • 1.00 % lemongrass kefir had the highest sensory preference. • Kefir beverages maintained microbial viability for 16 days. • Lemongrass kefir potentially suitable for non-dairy consumers. • Kefir and lemongrass show promise for industrial applications. [ABSTRACT FROM AUTHOR]