DEVELOPMENT OF KOMBUCHA FROM BLACK TEA AND DRIED ORANGE PEEL TEA

Abstract

Kombucha is a fermented tea beverage prepared by inoculating sweetened tea with symbiotic culture of bacteria and yeast (SCOBY). SCOBY is generally perceived as a cellulose-based thick biofilm floating in kombucha. Kombucha has been gaining increasing attention globally owing to its numerous health benefits. In this study, the first aim was to investigate the effect of SCOBY age on the quality of kombucha produced. Results showed that the color values of kombucha made from SCOBYs with 1, 3, 6 weeks of age were statistically different (p≤0.05). The 6-week-old SCOBY contributed to the overall darkest color (L*=41.07) as well as the lowest pH (3.13) and the highest acidity (0.39%) of kombucha. However, total soluble solids, ethanol content, antioxidant activity, and microbial counts were similar among kombucha produced from various ages of SCOBY (p>0.05). The second aim was to evaluate the possibility to develop a new flavor of kombucha by incorporating dried orange peel tea (0, 15, 30%) into the black tea base (15%). Kombucha including 30% orange peel tea displayed the darkest color (L*=35.44) compared with the one containing only black tea (L*=63.09). Orange peel tea addition significantly had an impact on the final kombucha regarding decreased ethanol content and microbial counts, and increased antioxidant capacity (p≤0.05). Kombucha with 15% orange peel tea received the highest acceptance by panelists in more sensory quality attributes (p≤0.05). Black tea in combination with dried orange peel tea was promising as the starting teas for developing a novel flavor of kombucha with enhanced health benefits.