Published September 30, 2025 | Version CC-BY-NC-ND 4.0
Journal article Open

Formulation and Analysis of Dragon Fruit (Selenicereus Undatus) Fermented Water Kefir: A Non-Dairy Probiotic Alternative

Authors/Creators

  • 1. Department of Food Technology, School of Agriculture and Food Technology, Vignan's Foundation for Science, Technology and Research, Vadlamudi, Guntur, Andhra Pradesh, India.

Contributors

Contact person:

  • 1. Department of Food Technology, School of Agriculture and Food Technology, Vignan's Foundation for Science, Technology and Research, Vadlamudi, Guntur, Andhra Pradesh, India.
  • 2. Student, Department of Food Technology, School of Agriculture and Food Technology, Vignan's Foundation for Science, Technology and Research, Vadlamudi, Guntur, Andhra Pradesh, India.

Description

Abstract: This study examines the development, composition, and health benefits of probiotic drinks created by fermenting watermelon rinds with dragon fruit juice. The increasing demand for non-dairy, probiotic-rich drinks is being explored for Water Kefir, a fermented beverage recognised for its high lactic acid content, low alcohol content, and favourable microbial composition. Rich in antioxidants, vitamins, and minerals, dragon fruits are an ideal substrate that provides both flavour and nutritional value. This study evaluates the physicochemical, microbiological, and sensory properties of the resulting beverage. The results show that this drink contains important probiotic activities, supported by inexpensive microbial profiles, including Lactobacillus, Bifidobacterium, and yeast species. This study utilises water fermentation with dragon fruit juice, making kefir a sustainable and nutritious alternative to probiotics, suitable for lactose-intolerant and herbal consumers, and addresses the increasing preference for non-fine probiotic options.

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Additional details

Identifiers

DOI
10.35940/ijrte.C8298.14030925
EISSN
2277-3878

Dates

Accepted
2025-09-15
Manuscript received on 29 August 2025 | Revised Manuscript received on 12 September 2025 | Manuscript Accepted on 15 September 2025 | Manuscript published on 30 September 2025.

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