Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice
Table 7
Microbial viability and the change in physicochemical parameters during refrigerated storage.
LAB (log10 CFU/mL)
Yeast (log10 CFU/mL)
Total polyphenol content (mg EAG/mL)
Scavenging activity (%, DPPH)
Overall acceptability (1–9 scale)
pH
0j
8.53a ± 0.60
6.21a ± 0.04
81.56d ± 0.50
91.61d ± 0.63
5.41ab ± 0.12
4.18d ± 0.02
1j
7.85a ± 0.18
6.55a ± 0.09
76.13c ± 0.67
88.44c ± 0.71
5.53b ± 0.17
3.99c ± 0.02
7j
7.89a ± 0.14
6.23a ± 0.16
73.86b ± 0.67
86.73b ± 0.42
5.44ab ± 0.07
3.82b ± 0.02
14j
7.61a ± 0.14
6.19a ± 0.24
69.12a ± 0.15
84.57a ± 0.21
5.13a ± 0.06
3.69a ± 0.01
Mean ± SD. Data in the same row with different superscript letters are significantly different at .