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Pumpkin ( Cucurbita pepo ) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar concentrations were found at 22.28 and 9.07% w/v, respectively, were made into a pumpkin-based beverage and fermented with water kefir grains for 24 h at 32 °C. The optimized fermented pumpkin-based water kefir beverage was found to be non-alcoholic, achieved good overall acceptability and high Lactobacillus , acetic acid bacteria and yeast cell viability of approximately 10 12 , 10 9 and 10 9  CFU mL -1 , respectively. Overall, the optimized product attained superb technological characteristics and has the potential for industrial exploitation as a refreshing water kefir drink.

Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach