The Effect of Butterfly Pea Flower (Clitoria ternatea) Extract Addition on Total Dissolved Solids, Yeast Count, Total Acidity, and Organoleptic Properties of Water Kefir
This analysis reveals how different concentrations of butterfly pea flower affect TDS and yeast count in kefir water, highlighting its potential benefits.
Key Points
The addition of butterfly pea flower extract significantly influenced total dissolved solids, yeast count, and total acidity in water kefir.
With varying concentrations, average total dissolved solids ranged from 10.90 to 10.40°Brix, and yeast count varied from 1.60×10⁶ to 1.30×10⁶ CFU/ml.
Completely randomized design methodology was used, with data analyzed through ANOVA and Duncan's Multiple Range Test for TDS, acidity, and yeast count.
Organoleptic evaluations showed significant differences in color, suggesting sensory enhancement from the extract, though taste and texture were unaffected.