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Potential of kefir as a dietetic beverage – a review

Potential of kefir as a dietetic beverage – a review Purpose – Kefir, the self‐carbonated beverage, possesses nutritional attributes due to its content of vitamins, protein and minerals and therapeutic attributes contributed by its antibacterial spectrum, gastro‐intestinal proliferation, hypocholesterolemic effect, anti carcinogenic effect, L(+) lactic acid content, β ‐galactosidase activity and bacterial colonization. Inclusion of kefir in the diet as a dietetic beverage may confer nutritional and therapeutic advantages to the consumers. Design/methodology/approach – By reviewing the literature the chemical, microbiological, nutritional and therapeutic characteristics of kefir have been highlighted to justify its consumption as a dietary beverage. Findings – Kefir grains, kefir starter and kefir beverage vary considerably in microflora of bacterial and yeasts. The nutritional attributes of kefir are due to its chemical ingredients such as vitamins, protein and minerals and fermentation induces further enhancement in its nutritional profiles. Kefir exhibits varied therapeutic attributes due to possession of different therapeutic components. Kefir can be recommended for consumption by normal and sick adults as well as infants as a dietetic beverage. Originality/value – Due to various nutritional and therapeutic attributes of kefir, it may occupy an important place in the diet of those consumers inclined towards dietetic foods. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Potential of kefir as a dietetic beverage – a review

S. Sarkar
British Food Journal , Volume 109 (4): 11 – Apr 24, 2007
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References (58)

Publisher
Emerald Publishing
Copyright
Copyright © 2007 Emerald Group Publishing Limited. All rights reserved.
ISSN
0007-070X
DOI
10.1108/00070700710736534
Publisher site
See Article on Publisher Site

Abstract

Purpose – Kefir, the self‐carbonated beverage, possesses nutritional attributes due to its content of vitamins, protein and minerals and therapeutic attributes contributed by its antibacterial spectrum, gastro‐intestinal proliferation, hypocholesterolemic effect, anti carcinogenic effect, L(+) lactic acid content, β ‐galactosidase activity and bacterial colonization. Inclusion of kefir in the diet as a dietetic beverage may confer nutritional and therapeutic advantages to the consumers. Design/methodology/approach – By reviewing the literature the chemical, microbiological, nutritional and therapeutic characteristics of kefir have been highlighted to justify its consumption as a dietary beverage. Findings – Kefir grains, kefir starter and kefir beverage vary considerably in microflora of bacterial and yeasts. The nutritional attributes of kefir are due to its chemical ingredients such as vitamins, protein and minerals and fermentation induces further enhancement in its nutritional profiles. Kefir exhibits varied therapeutic attributes due to possession of different therapeutic components. Kefir can be recommended for consumption by normal and sick adults as well as infants as a dietetic beverage. Originality/value – Due to various nutritional and therapeutic attributes of kefir, it may occupy an important place in the diet of those consumers inclined towards dietetic foods.

Journal

British Food Journal – Emerald Publishing

Published: Apr 24, 2007

Keywords: Food products; Milk; Diet; Drinks; Nutrition

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