Determination of physical and chemical properties of kombucha teas prepared with different herbal teas

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Küçük Resim

Tarih

2021

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA

Erişim Hakkı

info:eu-repo/semantics/openAccess

Özet

In this research, kombucha tea was prepared using 5 different tea extracts and physicochemical and sensory analyses were made. The tea extracts used are black tea, green tea, sage, linden and mint, respectively. The prepared tea samples were subjected to fermentation for 14 days. In tea samples, pH, electrical conductivity, water-soluble solid and phenolic components were analyzed before and after fermentation. pH values decreased by an average of 63% in all tea samples after fermentation. The electrical conductivity increased in black tea, green tea and mint tea, while sage and linden decreased. Brix values decreased in all tea samples, the most decrease was in black tea. Total amount of phenolic contents of kombucha tea samples decreased excluding mint tea sample. As a result of sensory analysis of tea samples, mint tea got the highest score. As a result of the research, it has been determined that the kombucha tea, which is usually made with black and green tea, can be prepared with teas of different flavors and its consumption can be increased. © 2021, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.

Açıklama

Anahtar Kelimeler

Brix, Herbal teas, Kombucha tea, Phenolic contents, Sensory evaluation

Kaynak

Food Science and Technology (Brazil)

WoS Q Değeri

Q3

Scopus Q Değeri

Q2

Cilt

41

Sayı

Künye