Antioxidant Capacity, Physicochemical Characteristics and Acceptance of a Dairy Beverage Added with Kefir Postbiotics

Abstract

Functional dairy products, especially fermented dairy products, are the most studied bioactive products. This study determined the physicochemical, antioxidant and sensory properties of a dairy beverage supplemented postbiotics. For this, three treatments were evaluated, a control, a beverage with no postbiotics added (T0), a beverage with 1 g of postbiotics added (T1) and a beverage with 2 g of postbiotics added (T2). The addition of postbiotics increased the ash and protein contents of the beverage and reduce the moisture and pH (p < 0.05). Color values L*, a*, b*, chroma (C*), Hue angle (h°) and color difference (ΔE) were also modified by the addition of postbiotics (p < 0.05). The antioxidant activity (ABTS and DPPH) was reduced in the beverages with added postbiotics (p < 0.05). In relation to the organoleptic variables and general acceptance of the dairy beverages, a significant difference (p < 0.05) was observed between treatments in flavor, texture, and general acceptance. Overall, the addition of postbiotics to a dairy beverage modified antioxidant capacity, physicochemical characteristics and influenced the level of overall acceptance.