Abstract
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.
Highlights
Kombucha tea is a type of refreshing beverage that is produced both homemade and commercially produced by many companies and is widely consumed in the world
It has been stated that the pH value decreases over time in kombucha tea samples that have been fermented for 10 days using black tea and sucrose sugar, and this decrease is due to organic acids resulting from fermentation (Lončar et al, 2006)
As well as Kombucha tea prepared with black tea and green tea, which are commonly consumed, sensory analyzes were made with physicochemical tests by adding Kombucha teas prepared with mint, linden and sage
Summary
Kombucha tea is a type of refreshing beverage that is produced both homemade and commercially produced by many companies and is widely consumed in the world. Bacteria and yeasts lead a symbiotic life in the cellulosic film layer where the microorganisms that play a role in the fermentation of kombucha tea are found. Yeasts and lactic acid bacteria in the Acetobacteraceae family were identified in this film layer (Kurtzman et al, 2001; Velićanski et al, 2014). This cellulosic structure, which increases in thickness as fermentation progresses, provides the necessary oxygen for microorganisms (Martínez Leal et al, 2018; Değirmencioğlu et al, 2019). Sensory analysis was performed in the samples at the end of fermentation and the tea samples were listed as sorted according to result of this analysis
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