Production of functional fermented Kombucha drink using white tea and date syrup contains apple vinegar and ginger

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Heydari Azizeh; Rezazade Bari Mahmoud; Amiri Saber

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2018 | Volume:5 | Issue:1 Page(s): 27-38

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Title

Production of functional fermented Kombucha drink using white tea and date syrup contains apple vinegar and ginger

Author(s)

Heydari Azizeh | Rezazade Bari Mahmoud | Amiri Saber | Issue Writer Certificate

Keywords

Kombucha

White tea

Ginger

Apple vinegar

Date Syrup

Abstract

Kombucha is a non-dairy fermented drinks which the raw material for its production usually is sweetened black tea with sugar. The aim of the present study was to produce a new product from White tea and Apple vinegar, which has high antioxidant properties. For this purpose, effect of Date Syrup (40-100%W/V) as a carbon source of Kombucha fermentation, Apple vinegar (15-30%) and Ginger (0. 25-0. 75 g/L) on microbial quality, chemical properties and nutritional characteristics of Kombucha during fermentation period (1-15 days) using Box-Behnken design was investigated. The results showed that acidity and cellulosic layer increased during the fermentation period but pH decreased which statistically affected by Date Syrup concentration and fermentation time (p<0. 05). Moreover, the maximum polyphenol content and antioxidant activity were observed in 15th day that the effect of the fermentation time was statistically significant (p<0. 05). The results of this study showed that the fermentation time was only factor that had significant effect on all characteristics of the Kombucha beverage that produced by White tea and Date Syrup, which contains Ginger and apple cider vinegar (p<0. 05). Also, it can be concluded that except Ginger, which reduced yeast count (p<0. 05), other factors had no significant effect on the characteristics of Kombucha tea (p>0. 05).

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APA: Copy

Heydari, Azizeh, Rezazade Bari, Mahmoud, & Amiri, Saber. (2018). Production of functional fermented Kombucha drink using white tea and date syrup contains apple vinegar and ginger. JOURNAL OF FOOD MICROBIOLOGY, 5(1 ), 27-38. SID. https://sid.ir/paper/728409/en

Vancouver: Copy

Heydari Azizeh, Rezazade Bari Mahmoud, Amiri Saber. Production of functional fermented Kombucha drink using white tea and date syrup contains apple vinegar and ginger. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2018;5(1 ):27-38. Available from: https://sid.ir/paper/728409/en

IEEE: Copy

Azizeh Heydari, Mahmoud Rezazade Bari, and Saber Amiri, “Production of functional fermented Kombucha drink using white tea and date syrup contains apple vinegar and ginger,” JOURNAL OF FOOD MICROBIOLOGY, vol. 5, no. 1 , pp. 27–38, 2018, [Online]. Available: https://sid.ir/paper/728409/en

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