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Production and Analysis of Kombucha : A Black Tea based Functional

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Title Production and Analysis of Kombucha : A Black Tea based Functional
 
Creator Tanushree
Katyal, Priya
 
Subject Black tea
Carbonated soft drinks
Fermentation
Microbiological and sensory evaluation
ymbiotic culture of bacteria and yeast
 
Description 1001-1011
Kombucha is a sweet, slightly acidic, low–alcoholic functional beverage produced by fermentation of tea using
Symbiotic culture of bacteria and yeast (SCOBY). It can be considered as an alternative of carbonated soft drinks because it
contains lesser calories and sugar content and is having other health promoting properties. Though tea is widely used as a
beverage but its fermentation to produce a functional beverage is not well exploited in India. Home-brewing of the beverage
has become more common in developed countries because of the growing recognition of kombucha as a "healthy" product.
Therefore, a standard protocol for the production of a safe fermentation process with significant health value is desirable.
In the present study, Black tea based Kombucha is prepared using different concentrations of tea (5–15 g/L) and sugar
(40–80 g/L). Optimum concentration of tea and sugar was obtained by applying Central Composite Rotatable Design
(CCRD) under Response Surface Methodology (RSM) using ‘Design Expert 13’ for getting the product with maximum
antioxidant activity. Fermentation was carried out by varying inoculum level from 5–15% and it was observed that 5%
inoculum level was optimum for characteristic fermentation. Periodic changes in pH, TSS, titrable acidity, total sugars,
reducing sugars, antioxidant activity, total phenolic content, vitamin C content and alcohol content was recorded for all the
thirteen formulations suggested by RSM during fermentation period of 7 days. Microbiological and sensory evaluation
of all the combinations was done and selected two combinations (Beverage 6 with Tea @ 5 g/L and Beverage 13 with Tea
@ 15 g/L, both having Sugar @ 80 g/L) received a score of 8.14 and 7.90, respectively.
 
Date 2024-09-18T09:14:42Z
2024-09-18T09:14:42Z
2024-09
 
Type Article
 
Identifier 0022-4456 (Print); 0975-1084 (Online)
http://nopr.niscpr.res.in/handle/123456789/64554
https://doi.org/10.56042/jsir.v83i9.5966
 
Language en
 
Publisher NIScPR-CSIR,India
 
Source JSIR Vol.83(09) [September 2024]