Formulation and Analysis of Dragon Fruit (Selenicereus Undatus) Fermented Water Kefir: A Non-Dairy Probiotic Alternative
Abhilash Narayandas1, Bammidi Madhuri2, Munaga Ajay Gopal3, Sadam Naga Divya4, K. Ruchita Sree5
1Abhilash Narayandas, Department of Food Technology, School of Agriculture and Food Technology, Vignan’s Foundation for Science, Technology and Research, Vadlamudi, Guntur, Andhra Pradesh, India.
2Bammidi Madhuri, Department of Food Technology, School of Agriculture and Food Technology, Vignan’s Foundation for Science, Technology and Research, Vadlamudi, Guntur, Andhra Pradesh, India.
3Munaga Ajay Gopal, Student, Department of Food Technology, School of Agriculture and Food Technology, Vignan’s Foundation for Science, Technology and Research, Vadlamudi, Guntur, Andhra Pradesh, India.
4Sadam Naga Divya, Student, Department of Food Technology, School of Agriculture and Food Technology, Vignan’s Foundation for Science, Technology and Research, Vadlamudi, Guntur, Andhra Pradesh, India.
5K. Ruchita Sree, Student, Department of Food Technology, School of Agriculture and Food Technology, Vignan’s Foundation for Science, Technology and Research, Vadlamudi, Guntur, Andhra Pradesh, India.
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 | PP: 22-29 | Volume-14 Issue-3, September 2025 | Retrieval Number: 100.1/ijrte.C829814030925 | DOI: 10.35940/ijrte.C8298.14030925
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
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.
Keywords: Probiotic Beverage, Water Kefir, Dragon Fruit Juice, Lactic Acid, Antioxidants, Lactobacillus, Bifidobacterium, Nutrient-Dense, Lactose-Intolerant.
Scope of the Article: Recent Engineering & Technology