Table 2.
Chemical composition (mean ± standard deviation) of plan-based kefir beverages after 24 h fermentation
| Components (g/100 g) | WSP-MK | WSP-WK | WSBN-MK | WSBN-WK |
|---|---|---|---|---|
| Moisture | 94.58 ± 0.08 | 93.55 ± 0.12 | 94.42 ± 0.07 | 93.46 ± 0.06 |
| Ash | 0.08 ± 0.05 | 0.14 ± 0.12 | 0.17 ± 0.05 | 0.30 ± 0.08 |
| Protein | 1.09 ± 0.03 | 1.46 ± 0.07 | 0.77 ± 0.01 | 0.86 ± 0.02 |
| Lipids | 4.79 ± 0.03 | 4.74 ± 0.04 | 3.54 ± 0.12 | 3.97 ± 0.16 |
| Carbohydrates | - | 0.20 ± 0.25 | 1.09 ± 0.12 | 1.41 ± 0.22 |
WSP-MK (water-soluble extract of peanut + milk kefir); WSP-WK (water-soluble extract of peanut + water kefir); WSBN-MK (water-soluble extract of Brazil nut + milk kefir); WSBN-WK (water-soluble extract of Brazil nut + water kefir)