Production of Kombucha Using Black Mulberry and Grape Natural Syrups as Sweetener and Base of Fermentation in Green and Black Tea

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AHMADI MEHDI; Hojjati Mohammad; NASEHI BEHZAD

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Iranian Journal of Biosystems Engineering Year:2019 | Volume:50 | Issue:2 Page(s): 343-353

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Information Journal Paper

Title

Production of Kombucha Using Black Mulberry and Grape Natural Syrups as Sweetener and Base of Fermentation in Green and Black Tea

Author(s)

AHMADI MEHDI | Hojjati Mohammad | NASEHI BEHZAD | Issue Writer Certificate

Keywords

KombuchaQ1

AntioxidantQ1

Organic acidQ1

PolyphenolQ1

Abstract

The possibility of replacing sugar with grape and black mulberry syrups in the production of Kombucha and its effect on pH, acidity, Polyphenols, flavonoids, Antioxidant activity, glucose and organoleptic properties was investigated during 15 days fermentation. The results showed that the pH of all samples decreased significantly during fermentation. The amounts of the acidity, Antioxidant activity, total phenolic and flavonoid compounds of all samples increased during fermentation period, and the highest levels of them were observed in Kombucha samples containing mulberry syrup, mixed syrup, grape syrup and control, respectively. The glucose content decreased during the fermentation process and the highest reduction of glucose was observed in samples including natural syrups. Sensory analysis revealed that although Kombucha beverages made from syrups were slightly darker with sour taste than bright control sample, but based on panelists, Kombucha containing mulberry syrup was competitive with the control sample. The findings of this study indicate the potential of replacing 50% sugar with mulberry syrup to improve the functional Kombucha with less glucose and more amounts of Antioxidants and Organic acids.

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APA: Copy

AHMADI, MEHDI, Hojjati, Mohammad, & NASEHI, BEHZAD. (2019). Production of Kombucha Using Black Mulberry and Grape Natural Syrups as Sweetener and Base of Fermentation in Green and Black Tea. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 50(2 ), 343-353. SID. https://sid.ir/paper/144471/en

Vancouver: Copy

AHMADI MEHDI, Hojjati Mohammad, NASEHI BEHZAD. Production of Kombucha Using Black Mulberry and Grape Natural Syrups as Sweetener and Base of Fermentation in Green and Black Tea. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2019;50(2 ):343-353. Available from: https://sid.ir/paper/144471/en

IEEE: Copy

MEHDI AHMADI, Mohammad Hojjati, and BEHZAD NASEHI, “Production of Kombucha Using Black Mulberry and Grape Natural Syrups as Sweetener and Base of Fermentation in Green and Black Tea,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 50, no. 2 , pp. 343–353, 2019, [Online]. Available: https://sid.ir/paper/144471/en

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