Developing low alcoholic kefir beverage with passion fruit, gac fruit and ginger

MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION THESIS FOOD TECHNOLOGY DEVELOPING LOW ALCOHOLIC KEFIR BEVERAGE WITH PASSION FRUIT, GAC FRUIT AND GINGER ADVISOR: CAO THI THANH LOAN STUDENT: PHAN NGUYEN THANH TRUC BUI MAI UYEN LINH SKL008941 Ho Chi Minh City, August, 2022 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT 2022-18116021 DEVELOPING LOW ALCOHOLIC KEFIR BEVERAGE WITH PASSION FRUIT, GAC FRUIT AND GINGER PHAN NGUYEN THANH TRUC Student ID: 17116040 BUI MAI UYEN LINH Student ID: 18116021 Major: FOOD TECHNOLOGY Supervisor: CAO THI THANH LOAN, Ph.D Ho Chi Minh city, August 2022 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT 2022-18116021 DEVELOPING LOW ALCOHOLIC KEFIR BEVERAGE WITH PASSION FRUIT, GAC FRUIT AND GINGER PHAN NGUYEN THANH TRUC Student ID: 17116040 BUI MAI UYEN LINH Student ID: 18116021 Major: FOOD TECHNOLOGY Supervisor: CAO THI THANH LOAN, Ph.D Ho Chi Minh city, August 2022 THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness GRADUATION THESIS ASSIGNMENT Student name: Phan Nguyen Thanh Truc Student name: Bui Mai Uyen Linh Major: Food Technology Supervisor: Cao Thi Thanh Loan, Ph.D Date of assignment: 20/01/2022 Thesis title: Developing low alcoholic kefir beverage with passion fruit, gac fruit and ginger Thesis assignment: - Evaluate effect of the sugar types, ratio, concentration and kefir grain amount on the production of low alcoholic kefir beverage - Investigate the fruit juice formula for the final product and evaluate the sensory qualities of the kefir beverages - Determine the physiochemical and microbiological properties of the passion gac ginger kefir beverage - Determine shelflife of the passion gac ginger kefir beverage The content and requirements of the graduation thesis have been approved by the Chair of the Food Technology program Ho Chi Minh City, August 08, 2020 SUPERVISOR CHAIR OF THE PROGRAM (Sign with full name) (Sign with full name) i DISCLAIMER We declare that the entire content of this thesis is our original work We declare that all references in the graduation thesis were properly cited in accordance with regulations ii ACKNOWLEDGEMENTS The successful completion of this thesis has everything to with the support and guidance given by many people Among them, first and foremost we extend our heartfelt gratitude to Ph.D Cao Thi Thanh Loan, our supervisor for the enthusiastic support and conscientious guidance We would like to acknowledge our supervisor for giving us precious suggestions If not for the motivation provided by our supervisor, this thesis would not have been completed We must be thankful to Assoc Prof Nguyen Tan Dung, Head of the Faculty of Chemical and Food Technology All the theories we applied to complete this thesis successfully were taught to us by the excellent panel of lecturers in our department Therefore, we are forever in debt to them for providing us the wisdom to accomplish this task successfully We would also like to express our deep thanks to the School Board of Ho Chi Minh University of Technology and Education, the Dean Board, lecturers, and staff from the Faculty of Chemical and Food Technology, who allowed and created favorable conditions for us to the research at the laboratory We would like to send the most respectful thanks to Nurturing Foods Co Ltd (Vietnam), and all staff members for providing us with all the necessary resources for the implementation of the thesis Thanks to everyone for helping us with their suggestions to make the project better, especially Ms Hoang Thi Thu and Mr Tran Trung Tin Last but not least, we would like to thank our parents and friends for always being with us and supporting us overcome difficulties in the process of implementing the thesis iii iv v vi vii [47] Magalhães, K.T., Pereira, G.V.D., Dias, D.R & 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Funda Pnar ầAKIROLU, Murat ALTAN, Tuỗe BAYBO “Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir”, Food Science and Technology, September 2020 57 APPENDIX A Table A.1 Color parameters of the kefir beverage during 10 days storage Day 10 The analysis was performed in triplicate for three samples, presenting as Mean ± SD 58 APPENDIX B SENSORY ACCEPTANCE TEST PRODUCT: Passion Gac Ginger Water Kefir Beverage Date: Name: SAMPLE CODE There are three coded samples for you to evaluate Evaluate each sample in the order presented from left to right Put the whole sample into your mouth For each of the following characteristics, please taste the sample and indicate how much you like or dislike it by ticking (X) in the appropriate box Please cleanse your palate with water before and between samples For each sample, number it from to in order of favorite (from dislike extremely to like extremely) Score Sample 9.Like extremely 8.Like very much 7.Like moderately 6.Like slightly 5.Neither like nor dislike 4.Dislike slightly 3.Dislike moderately 2.Dislike very much 1.Dislike extremely 59 APPENDIX C 60 APPENDIX D 61 APPENDIX E 62