PRODUCTION OF KOMBUCHA BY REPLACING SUGAR BY DATE SYRUP

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ALIPOUR AMROABADI M.; HOJJATOLESLAMY M.; KERAMAT J.; NEJATY F.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:56 Page(s): 23-33

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Information Journal Paper

Title

PRODUCTION OF KOMBUCHA BY REPLACING SUGAR BY DATE SYRUP

Author(s)

ALIPOUR AMROABADI M. | HOJJATOLESLAMY M. | KERAMAT J. | NEJATY F. | Issue Writer Certificate

Keywords

KOMBUCHAQ1

DATE SYRUPQ1

GLUCURONIC ACIDQ2

Abstract

In this study, the effect of sucrose substitution by date and glucose syrup in KOMBUCHA production has been investigated due to heath and economic benefits of DATE SYRUP. The effect of this substitution on the rheological, flavor and organoleptic properties of final product have been analyzed in order to evaluate possible marketability and consumer acceptance as the diverted product.Results showed that DATE SYRUP has the significant effect on the growth and persistency of microorganisms which effect on its healthy characteristics but its sour taste and flavor was stronger than blank sample.kinetics of GLUCURONIC ACID and total acid production have been evaluated by first order equation.result showed that at the first day after filtering (treatment pasted 10 days for initial fermentation) initial value of GLUCURONIC ACID and total acid were higher in DATE SYRUP added KOMBUCHA and the increment of glucuronic and total acid production was high in DATE SYRUP treatment which indicated that prescence of simple sugars (glucose and fructose) in DATE SYRUP can affect on microbial groth and both initial value and rate of acid production during the storage of filtered KOMBUCHA.

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