Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

Table 1

Independent variables and coded levels for optimization.

Variable	Parameter (% w/v)	Ranges and levels
		−1.68	−1	0	1	1.68
X1	Whey permeate fortification	0	1	2.5	5	5
X2	Date syrup	10	18	30	42	50
X3	Kefir grains	2	2.6	3.5	4.4	5