Honey and banana flavoured kefir production from almond milk

Probiotic product consumption is important in order to lead a healthy life, increase body resistance, and fight intestinal disorders and diseases. Probiotic products play a positive role in the regeneration of body cells, alleviating digestive disorders, decreasing diarrhea, lowering cholesterol levels and strengthening the immune system.Being one of the dairy products, kefir is a very useful drink with its functional and probiotic properties. The aim of this study is to produce kefir containing honey and bananas from almond milk as an alternative product for vegetarians, lactose intolerant, elderly, cardiovascular disease and diabetic patients and to generate data for further studies in terms of acceptability.Almond is a functional fruit that has protective effect on cardiovascular diseases, anemia, bone and dental health and hypertension. Almond has a positive effect on blood sugar adjustment when consumed regularly. Obtaining milk from almonds is important both scientifically and commercially as a result of recent studies. In this study, physicochemical, microbiological and sensory properties of kefir samples were investigated on the 1st, 7th and 14th days of storage.Physicochemical analysis of pH, dry matter, serum separation, viscosity and color analysis were performed. As a microbiological analysis, total mesophile aerob bacteria count, lactobacilli count, lactococcus count and yeast count were performed during storage. Color and appearance, structure and consistency, smell, taste and aroma, and general acceptability were examined.The highest pH value was determined in the control kefir. Viscosity decreased during storage. The highest serum separation was detected in kefir containing %95 almond milk. The highest number of lactobacilli was determined in kefir containing %70 almond milk. In terms of taste and aroma, most of the kefir with control kefir and %60 almond milk was liked.Analysis results showed that almond milk can be successfully used as a substitute for cow milk in kefir production.