نوع مقاله: پژوهشی
نویسندگان
1 دانشجوی کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، موسسه آموزش عالی صبا، ارومیه
2 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران
3 دانشجوی دکتری بیوتکنولوژی مواد غذایی، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
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).
کلیدواژه‌ها [English]
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