Optimising a Functional Beverage from Quinoa and Cherimoya Mixtures Fermented with Water Kefir Grains

Functional beverages enhance the nutritional value of their ingredients by increasing the levels of bioactive components, such as probiotics. To achieve consumer acceptance, functional beverages must be both palatable and nutritious. This study investigates the fermentation of quinoa and cherimoya at two temperatures (25 ◦C and 32 ◦C) using water kefir grains. The aim was to create a fermented mix that is both balanced and appealing to consumers. The response variables measured were the...