Effects of processing conditions on the production of kefir yogurt supplemented with butterfly pea flower (Clitoria ternatea L.) extract

Kefir has been proven beneficial for individuals with lactose intolerance, enhances the immune and gastrointestinal systems, and reduces cholesterol levels. Furthermore, it exhibits anticancer, antimicrobial, probiotic, and prebiotic properties. Butterfly pea flower (Clitoria ternatea L.) has been evaluated as a potential medicinal plant with antiviral, antiinflammatory, and anti-allergic properties, and it prevents cardiovascular damage. This study investigated the impact of incorporating butterfly pea flower into the kefir fermentation process and its effects on kefir yogurt qualities. Key factors, including the ratio of butterfly pea flower supplementation, total soluble solids (TSS), kefir powder concentration, and fermentation temperature, were investigated. The sensory evaluation showed that a butterfly pea flower loading of 3% (w/v) yielded the best results. The formulation containing 3% (w/v) butterfly pea flowers, 20% initial TSS, and 0.5% (w/v) kefir powder supported efficient fermentation, which was assessed based on pH, total soluble solids, titratable acidity, and ethanol concentration, creating a product with a harmonious flavor. Fermentation was evaluated at temperatures ranging from 25 to 40°C, with 35℃ determined as the optimal temperature, achieving the best product quality, such as flavor and texture. Incorporating butterfly pea flower and kefir powder into the fermentation process improved product quality and sensorial characteristics.