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

Subject Areas : Food Microbial Contamination

Azizeh  Heydari ¹ (Graduate Student, Department of Food Science and Technology, Faculty of Agriculture, Saba Institute of Higher Education, Urmia, Iran,)
Mahmoud  Rezazade Bari ² (Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran)
Saber  Amiri ³ (PhD student of Food Biotechnology, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran)

Received: 2017-06-18 Accepted : 2018-06-12 Published : 2018-05-22

Keywords: Ginger, Kombucha, White tea, 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).