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

Table 7

Predicted and experimental values of responses under optimum conditions.

Response variable	Optimum condition
	Experimental	Predicted
pH	4.48 ± 0.01	4.52
LAB (log10 CFU/mL)	8.85 ± 0.10	8.89
Yeasts (log10 CFU/mL)	7.12 ± 0.27	7.19
Antioxidant activity (%)	86.77 ± 0.24	88.11
Total phenolic content (mg/mL)	73.5 ± 0.30	74.20
Overall acceptability	6.70 ± 0.10	6.74

9-point hedonic test.