. 2024 Jul 20;62(2):264–272. doi: 10.1007/s13197-024-06024-x

Table 3.

pH and soluble solids (mean ± standard deviation) of plan-based kefir beverages after 24 h fermentation

Formulation	pH	Soluble solids (°Brix)
WSP-MK	4.29 ± 0.11^b	0.95 ± 0.05 ^b
WSP-MKI	4.17 ± 0.00 ^b	3.50 ± 0.00 ^a
WSP-WK	5.24 ± 0.18 ^a	0.60 ± 0.10 ^b
WSP-WKI	4.83 ± 0.02 ^b	2.95 ± 0.05 ^a
WSBN-MK	4.20 ± 0.01^b	0.85 ± 0.05 ^b
WSBN-MKI	4.25 ± 0.25 ^b	3.05 ± 0.05 ^a
WSBN-WK	5.01 ± 0.06 ^a	0.85 ± 0.05 ^b
WSBN-WKI	4.83 ± 0.04 ^a	3.05 ± 0.05 ^a

^{a, b}: Different letters in the same row demonstrates statistically difference between samples (p ≤ 0.05) by the Scott-Knott test

WSP-MK (water-soluble extract of peanut + milk kefir); WSP-MKI (water-soluble extract of peanut + milk kefir + 3% of inulin); WSP-WK (water-soluble extract of peanut + water kefir); WSP-MKI (water-soluble extract of peanut + water kefir + 3% of inulin); WSBN-MK (water-soluble extract of Brazil nut + milk kefir); WSBN-MKI (water-soluble extract of Brazil nut + milk kefir + 3% of inulin); WSBN-WK (water-soluble extract of Brazil nut + water kefir); WSBN-MKI (water-soluble extract of Brazil nut + water kefir + 3% of inulin)