Formulation of Two Herbal Probiotic Water Kefir Beverages and Evaluation of Their Physicochemical Parameters and Sensory Characteristics

This study investigates the formulation, physicochemical properties, and sensory evaluation of two herbal water kefir beverages, infused with basil leaves and amla. Water kefir, a nondairy probiotic beverage, is gaining popularity for its health benefits and suitability for consumers avoiding dairy. The addition of herbs such as basil, amla, ginger, mint, and lemon powder aim to enhance the beverage’s nutritional and functional properties. Both formulations were assessed for pH, Total Soluble Solids (TSS), acidity, alcohol content, and key nutritional components, including vitamins. Sensory evaluation was conducted by a trained panel, focusing on taste, aroma, color, texture, and overall acceptability. Results revealed that basil water kefir had a higher preference due to its mild sweet flavor and smooth texture, while amla kefir demonstrated a tangy and sour taste and moderate vitamin C content. Correlation analysis indicated that physicochemical properties like acidity and TSS significantly influenced sensory attributes, impacting consumer acceptance. The study concludes with recommendations for the production of herbal water kefir, highlighting its commercialization potential as a functional beverage and suggesting further research on additional herbal infusions to expand market appeal.