Evaluation of Microbiological, Physicochemical and Sensorial Properties of Purple Basil Kombucha Beverage

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dc.contributor.authorYıkmış, Seydi
dc.contributor.authorTuğgüm, Sergen
dc.date.accessioned2022-05-11T14:48:39Z
dc.date.available2022-05-11T14:48:39Z
dc.date.issued2019
dc.departmentYüksekokullar, Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.description.abstractKombucha is a beverage prepared from fermented traditionally-flavored black or green tea(Camellia sinensis L.) with symbiotic culture of bacteria and yeast (SCOBY). In this study, thechanges in the physicochemical, bioactive components, microbial quality and sensory properties ofblack tea kombucha and different proportions of purple basil (Ocimum basilicum L.) kombucha afterfermentation were evaluated. While the pH values decreased during storage, the total acidity valueincreased. Purple basil had higher total phenolic content at all storage times than the other samples.At the end of the study, it was concluded that the total amount of phenolic compounds and flavonoidsin purple basil was highly conserved compared to the other samples. Antioxidant values on the 30thday determined highest DPPH (radical scavenging activity) (64.19%) and CUPCAC (cupricreducing antioxidant capacity) (41.48%) in the purple basil kombucha beverage. When the colorvalues were examined, it was found that there were statistically significant differences in the overallstorage process in all samples. There was no significant change inconsistency, smell, taste andgeneral acceptance with the storage process. As a result, 30-day storage period was found to be moresuccessful and favorable for 100% purple basil kombucha tea.
dc.identifier.doi10.24925/turjaf.v7i9.1321-1327.2550
dc.identifier.endpage1327
dc.identifier.issn2148-127X
dc.identifier.issn2148-127X
dc.identifier.issue9en_US
dc.identifier.startpage1321
dc.identifier.trdizinidTXpVME9EWXlNZz09
dc.identifier.urihttps://doi.org/10.24925/turjaf.v7i9.1321-1327.2550
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TXpVME9EWXlNZz09
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10669
dc.identifier.volume7
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorYıkmış, Seydi
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleEvaluation of Microbiological, Physicochemical and Sensorial Properties of Purple Basil Kombucha Beverage
dc.typeArticle

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