Functional Improvement of Kefir's Physicochemical and Sensory Attributes with Mango Peel Puree

Kefir is a cultured dairy beverage characterized by its acidic flavor and smooth texture, achieved through the fermentation of kefir grains. This research investigates the impact of mango peels on the physicochemical, nutritional, and sensory properties of milk kefir to enhance its quality while addressing agricultural waste management. Mango peels, rich in antioxidants and phenolic compounds, were made into a puree and incorporated into kefir formulations (F1-F4) at concentrations of 5%, 10%, 15%, and 20%. Nutritional compositions analysis, probiotic analysis, physicochemical analysis, and sensory evaluation were applied. Results showed that the control kefir, without mango peels, exhibited the highest protein (16.69%), ash (0.80%), and sugar (12.50%) contents, but the lowest fat (0.98%) content. Formulations with mango peels showed higher fat and flavonoid content, with F3 having the highest fat content (6.37%) and F2 the highest flavonoid concentration (1.148 mg QE/mL). The addition of mango peel significantly (p<0.05) decreased pH and TSS while increasing viscosity, total lactic acid, TPC, and TVC. The DPPH assay indicated consistent antioxidant activity across formulations (IC50: 1.54-1.55%), close to ascorbic acid (1.52%). Sensory evaluations revealed that higher concentrations of mango peels significantly improved kefir's color, texture, taste, and overall acceptance, with F4 achieving the highest scores in taste (6.22) and overall acceptance (6.44). The study concludes that the addition of mango peels improved the functional, microbial, and sensory quality of kefir drinks, especially at 20% inclusion. These findings support the use of mango peel as a sustainable, functional ingredient in fermented beverages.