Valorisation of Coffee Pulp for Development of Innovative Probiotic Beverage Using Kefir: Physicochemical, Antioxidant, Sensory Analysis and Shelf Life Studies

Coffee pulp (CP), a by-product of coffee processing industry, was valorized as a functional food ingredient by exploring effects of different extractions on its phytochemicals and formulation of a novel beverage with probiotic kefir micro-organisms. Wet coffee pulp was vacuum dried, pre-treated using steam (SCP) and viscozyme (VCP) followed by aqueous extraction of its phytochemicals. Subsequently, probiotic CP beverage (PB) was formulated from...