KOMBUCHA PRODUCTION USING EXTRACTED INULIN FROM JERUSALEM ARTICHOKE TUBER

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BALVARDI M.; SAFARI M.; HABIBI REZAEI M.; HOSSEINI S.M.H.; REZAEI K.; MOSAVI MOVAHEDI S.A.A.

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ISSN: 2588-4824

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:8 | Issue:29 Page(s): 89-100

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Title

KOMBUCHA PRODUCTION USING EXTRACTED INULIN FROM JERUSALEM ARTICHOKE TUBER

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Keywords

KOMBUCHAQ2

INULINQ2

FERMENTATIONQ2

LACTIC ACIDQ2

ACETIC ACIDQ2

Abstract

KOMBUCHA is a non-dairy fermented beverage. Traditional substrate for KOMBUCHA production is sweetened black tea. KOMBUCHA culture can also use other carbohydrates such as INULIN and oligofructose as a substrate. In this study INULIN and oligofructose extracted from Jerusalem artichoke tuber at 0, 2, 4, 6, 8 and 10% were used as substrates for KOMBUCHA FERMENTATION. The chemical changes during FERMENTATION period were compared with those occurred during traditional substrate FERMENTATION at the same concentrations. The rate of INULIN FERMENTATION by KOMBUCHA culture was higher than that of sucrose FERMENTATION. The pH value in KOMBUCHA produced with INULIN was higher than that of traditional product. ACETIC ACID and LACTIC ACID measurements using HPLC showed that the acetic and LACTIC ACID contents of traditional product was higher and lower than the KOMBUCHA produced with INULIN, respectively. Soluble protein content and antioxidant activity was higher in KOMBUCHA produced with INULIN as a substrate. Thus, using INULIN as a substrate for KOMBUCHA culture decreases FERMENTATION time and produces a product with high pH.

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APA: Copy

BALVARDI, M., SAFARI, M., HABIBI REZAEI, M., HOSSEINI, S.M.H., REZAEI, K., & MOSAVI MOVAHEDI, S.A.A.. (2011). KOMBUCHA PRODUCTION USING EXTRACTED INULIN FROM JERUSALEM ARTICHOKE TUBER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(29), 89-100. SID. https://sid.ir/paper/72195/en

Vancouver: Copy

BALVARDI M., SAFARI M., HABIBI REZAEI M., HOSSEINI S.M.H., REZAEI K., MOSAVI MOVAHEDI S.A.A.. KOMBUCHA PRODUCTION USING EXTRACTED INULIN FROM JERUSALEM ARTICHOKE TUBER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;8(29):89-100. Available from: https://sid.ir/paper/72195/en

IEEE: Copy

M. BALVARDI, M. SAFARI, M. HABIBI REZAEI, S.M.H. HOSSEINI, K. REZAEI, and S.A.A. MOSAVI MOVAHEDI, “KOMBUCHA PRODUCTION USING EXTRACTED INULIN FROM JERUSALEM ARTICHOKE TUBER,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 29, pp. 89–100, 2011, [Online]. Available: https://sid.ir/paper/72195/en

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