Innovative Development of Instant Kombucha Drink and Kombucha Ice Cream Using Spray Drying Techniques

Abstract

This research focuses on the development of instant kombucha drink and kombucha ice cream using spray drying techniques. Kombucha, a fermented tea known for its health benefits, is processed to halt alcohol production and enhance its usability in various forms. The study utilized three treatment methods to ferment kombucha: Cold shock at ≤ 4°C for 5 days, pasteurization at 72°C for 20 mins and yeast removal using a coffee filter, alongside a standard fermentation control. The spray drying process was applied to kombucha from these treatments to produce instant kombucha powder. The physicochemical properties, nutritional quality and microbial safety of the resulting powder were evaluated. The best results were obtained from pasteurization, yielding a powder with low alcohol content (0.13 % w/w), desirable physicochemical properties (4.70 total dissolved solids, 3.10 pH, 0.2177 titratable acidity) and microbial safety (< 1 CFU/ml). Subsequently, instant kombucha powder was utilized to develop two new products: Instant kombucha drink and kombucha ice cream. The instant drink reconstituted well with water, maintaining the original kombucha's flavour profile and health benefits. The kombucha ice cream was formulated to preserve the bioactive compounds and probiotics, offering a novel health-promoting dessert option. Sensory evaluations indicated high consumer acceptance for both products, with the instant drink and ice cream scoring well on taste, texture and overall satisfaction. The innovative use of spray drying to produce instant kombucha powder and its application in diverse products highlights the potential for expanding kombucha’s market presence while retaining its health benefits.