Table 5.
Proximate, texture and carboxylic acid analysis for coconut water kefir fermented sourdough bread samples.
| Test Name | Bread Sample B | Bread Sample D | Bread Sample F | p-Value |
|---|---|---|---|---|
| Ash Content (g/100 g) | 1.80 ± 0.10 a | 1.90 ± 0.10 a | 1.90 ± 0.20 a | 0.422 |
| Carbohydrates (g/100 g) | 51.20 ± 0.20 a | 53.10 ± 0.40 a | 51.90 ± 0.30 a | 0.455 |
| Dietary fiber (g/100 g) | 3.10 ± 0.10 a | 2.90 ± 0.10 b | 3.20 ± 0.20 a | 0.064 |
| Fat Content (g/100 g) | 1.20 ± 0.00 a | 1.20 ± 0.00 a | 1.40 ± 0.00 a | 0.079 |
| Moisture (g/100 g) | 33.60 ± 0.10 b | 32.60 ± 0.10 c | 34.30± 0.10 a | 0.551 |
| Protein Content (g/100 g) | 8.30 ± 0.30 a,b | 8.50 ± 0.50 a | 8.20 ± 0.40 b | 0.047 |
| Titratable acidity (g/100 g) | 0.4 ± 0.00 b | 0.40 ± 0.10 b | 0.60 ± 0.10 a | 0.011 |
| Enumeration of Yeasts and Molds (CFU/g) | <10 | <10 | <10 | |
| Hardness | 937.30 ± 26.40 b | 966.30 ± 20.20 b | 1137.10 ± 18.30 a | <0.0001 |
| Resilience | 37.80 ± 0.60 b | 34.90 ± 1.40 b | 44.80 ± 3.50 a | 0.004 |
| Springiness | 76.70 ± 6.30 b | 87.20 ± 2.40 a | 87.90 ± 1.90 a | 0.027 |
| Pyruvic acid (mg/L) | 214.67 ± 14.12 b | 130.50 ± 3.85 c | 242.94 ± 13.99 a | <0.0001 |
| Acetic acid (mg/L) | 53.11 ± 2.38 b | 42.78 ± 4.07 c | 63.39 ± 1.69 a | <0.0001 |
| Succinic acid (mg/L) | 45.18 ± 1.16 b | 33.88 ± 2.47 c | 52.90 ± 2.63 a | <0.0001 |
| Lactic acid (mg/L) | 9.27 ± 1.12 b | 459.2 ± 11.99 c | 743.54 ± 5.80 a | <0.0001 |
Means in the rows for each determined parameter followed by different letters (a, b, c) are significantly different (p < 0.05), as determined by the ANOVA. The compositions of samples B, D and F are as shown in the footnote. Starter culture used in bread samples are as follows. F: 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h; B: 8.30 log CFU/mL of L. fermentum, without dry yeast and fermented for 24 h; D: 4.90 log CFU/mL of L. fermentum, without dry yeast and fermented for 24 h.