International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 1 (2018)

Coconut milk kefir: Nutrient composition and assessment of microbial quality


Lakshmi TS, Mary Pramela A

Kefir is a natural probiotic produced by a mixture of lactic acid bacteria, acetic acid bacteria, and yeast. Kefir was formulated using coconut milk; its nutrient composition and microbial quality were evaluated in this study. The kefir grains were activated and then introduced into coconut milk to produce, coconut milk kefir. The coconut milk kefir was analyzed for major macro and micro nutrients. Microbial quality (qualitative and quantitative) and shelf-life of chocolate, standardized using coconut milk kefir, was also assessed using the Standard Plate Count (SPC) method. Nutrient analysis of the formulated coconut milk kefir revealed that the product was superior in nutrients like biotin, Vitamin B12 and calcium. Qualitative tests showed the presence of microorganisms like E. coli, yeast and mold. The quantitative assessment, however, revealed that the number of these microorganisms were within acceptable levels for up to three days.
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How to cite this article:
Lakshmi TS, Mary Pramela A. Coconut milk kefir: Nutrient composition and assessment of microbial quality. International Journal of Food Science and Nutrition, Volume 3, Issue 1, 2018, Pages 141-144
International Journal of Food Science and Nutrition International Journal of Food Science and Nutrition