Table 4.
Nutritional composition of control and kefir samples (t0, t24, and t48) (mean ± SD, n = 4).
| Control | Kefir | |||
|---|---|---|---|---|
| t0 | t24 | t48 | ||
| Energy (kcal/100 mL) | 48.2 ± 0.4 a | 43.8 ± 0.6 b | 44.5 ± 0.8 b | 44 ± 2 b |
| Carbohydrates (% w/v) | 5.14 ± 0.08 | 4.9 ± 0.2 | 5.0 ± 0.1 | 5.0 ± 0.2 |
| Lactose (% w/v) | 4.74 ± 0.05 a | 4.1 ± 0.2 b | 3.75 ± 0.08 b | 3.8 ± 0.2 b |
| Proteins (% w/v) | 2.8 ± 0.1 | 3.2 ± 0.2 | 3.1 ± 0.1 | 3.15 ± 0.05 |
| Total Fat (% w/v) | 1.81 ± 0.03 | 1.28 ± 0.04 | 1.32 ± 0.09 | 1.3 ± 0.3 |
| Lactic acid (% w/v) | 0.02 ± 0.00 b | 0.59 ± 0.07 a | 0.63 ± 0.01 a | 0.61 ± 0.05 a |
| Ash (% w/v) | 0.50 ± 0.01 a | 0.58 ± 0.02 b | 0.59 ± 0.01 a,b | 0.59 ± 0.02 b |
| Dry matter (% w/w) | 10.28 ± 0.04 a | 9.9 ± 0.1 b | 10.05 ± 0.09 b | 10.0 ± 0.2 b |
a,b Means within the same row with different superscript letters show significant statistical differences (p < 0.05).