Effects of sugar sources and fermentation time on the properties of tea fungus (kombucha) beverage

R. Muhamad, . and F. A. Osman, . and A. Anzian, . and Voon W. W. Y., . and Muhialdin B. J., . and A. S. Meor Hussin, . and C. W. N. S. Che Wan Sapawi, . Effects of sugar sources and fermentation time on the properties of tea fungus (kombucha) beverage. pp. 481-487. ISSN 2231-7546

Recently fermented foods have been developing huge demand among modern consumers due to their health benefits and pleasant flavour. The objective of the present work was to evaluate the effects of fermentation time and different sugar sources on the physicochemical and antioxidant activities of kombucha tea. The sugar sources selected were white refined sugar (WRS) coconut palm sugar (CPS) and molasses sugar (MS). The fermentation substrate was boiled black tea 10 (w/v) of each sugar 3 (w/v) of tea fungus (SCOBY) and 10 (v/v) of previously fermented kombucha tea (back slope fermentation). The mixture was incubated in the dark at 243C for 14 days. The sugar and organic acid contents were determined by HPLC while the antioxidant active was determined by the DPPH and FRAP methods. Results demonstrated significantly higher biomass formation glucose and sucrose content for kombucha tea fermented with WRS while kombucha tea fermented with MS showed higher organic acid contents. Moreover kombucha tea fermented with CPS exhibited the highest antioxidant activity and total phenolic content followed by those fermented with MS and WRS. The present work demonstrated that kombucha tea fermented with CPS is recommended to be consumed as functional beverage for health benefits and prevention of oxidation related diseases. In addition CPS and MS are good sugar alternatives to sucrose and other sugars frequently used in kombucha fermentation.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(02)%202019/(13).p...

Abstract

Recently fermented foods have been developing huge demand among modern consumers due to their health benefits and pleasant flavour. The objective of the present work was to evaluate the effects of fermentation time and different sugar sources on the physicochemical and antioxidant activities of kombucha tea. The sugar sources selected were white refined sugar (WRS) coconut palm sugar (CPS) and molasses sugar (MS). The fermentation substrate was boiled black tea 10 (w/v) of each sugar 3 (w/v) of tea fungus (SCOBY) and 10 (v/v) of previously fermented kombucha tea (back slope fermentation). The mixture was incubated in the dark at 243C for 14 days. The sugar and organic acid contents were determined by HPLC while the antioxidant active was determined by the DPPH and FRAP methods. Results demonstrated significantly higher biomass formation glucose and sucrose content for kombucha tea fermented with WRS while kombucha tea fermented with MS showed higher organic acid contents. Moreover kombucha tea fermented with CPS exhibited the highest antioxidant activity and total phenolic content followed by those fermented with MS and WRS. The present work demonstrated that kombucha tea fermented with CPS is recommended to be consumed as functional beverage for health benefits and prevention of oxidation related diseases. In addition CPS and MS are good sugar alternatives to sucrose and other sugars frequently used in kombucha fermentation.

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Item Type:	Article
AGROVOC Term:	Tea
AGROVOC Term:	Camellia sinensis
AGROVOC Term:	Beverages
AGROVOC Term:	Fermentation
AGROVOC Term:	Sugar
AGROVOC Term:	White sugar
AGROVOC Term:	Refined sugar
AGROVOC Term:	Palm sugar
AGROVOC Term:	Molasses
AGROVOC Term:	Time
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8074

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