OPTIMIZATION PARAMETERS FOR DEVELOPMENT OF FRUIT BASED HERBAL KOMBUCHA
| dc.contributor.advisor | Rakesh Sharma | |
| dc.contributor.author | ARUNKUMAR L | |
| dc.date.accessioned | 2024-07-24T09:54:35Z | |
| dc.date.available | 2024-07-24T09:54:35Z | |
| dc.date.issued | 2024-07-12 | |
| dc.description.abstract | The present investigation entitled, “Optimization parameters for the development of fruit based herbal kombucha” was conducted during 2022-2023 in the department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The aim of this study was to prepare primary kombucha using fresh tea leaves and honey, followed by its utilization for the development of apple and mint based kombucha. Kombucha is a refreshing low alcoholic beverage, traditionally produced from the fermentation of sweetened black or green tea (Camellia sinensis), by a biofilm of cellulose that contains the symbiotic culture of bacteria and yeast (SCOBY). The traditional substrate used for kombucha is tea and it is sweetened with table sugar. Production of flavoured kombucha involves two stages of fermentation including primary and secondary. Primary fermentation involves aerobic fermentation of sweetened tea with SCOBY to produce primary kombucha. The process of secondary fermentation involves the addition of various flavorings, such as fruits, herbs, flowers, and vegetables, in varying concentrations to the primary kombucha that was obtained, followed by anaerobic fermentation. In this study the parameters like fresh tea leaves concentration (14 g/L), honey concentration (70 g/L) and fermentation time (8.5 days) were optimized using RSM for the production of primary kombucha. The prepared primary kombucha was found to have total phenolic content and antioxidant activity as 450.85mg GAE/L and 54.12 per cent DPPH radical scavenging activity, respectively. Further, it was also found to have minimum titratable acidity (0.92±0.02 % acetic acid) total soluble solids (3.84±0.05 0B) which makes the product suitable for secondary fermentation with added fruit juice. For the development of fruit and herbal based kombucha different concentration of apple juice and mint extract were added in primary kombucha and anaerobic fermentation was carried for 2 to 4 days. Apple kombucha having 25 per cent apple juice, mint kombucha having 9 per cent mint extract and apple-mint kombucha having both 25 per cent apple juice and 9 per cent mint extract were selected based on sensory scores and alcohol content (< 1.5 % v/v). Thereafter, the developed products were packed in 200 ml glass bottle and analyzed for quality (nutritional and quality) of the products during 2 months of storage at refrigeration condition. These products exhibited superior taste, palatability, and both functional and nutritive value. Moreover, the beverages retained their acceptable quality and could be stored for two months in glass bottles at refrigeration condition. The cost of production of all products was comparable to the cost of similar products in the market. So, production flavoured kombucha will definitely benefit masses those are looking for healthier and low risk fizzy drinks in their day-to-day life. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810212472 | |
| dc.keywords | OPTIMIZATION PARAMETERS FOR DEVELOPMENT OF FRUIT BASED HERBAL KOMBUCHA | |
| dc.language.iso | English | |
| dc.pages | 97+iv | |
| dc.publisher | UHF Nauni | |
| dc.sub | Food Science and Technology | |
| dc.theme | Optimization parameters for the development of fruit based herbal kombucha | |
| dc.these.type | M.Sc | |
| dc.title | OPTIMIZATION PARAMETERS FOR DEVELOPMENT OF FRUIT BASED HERBAL KOMBUCHA | |
| dc.type | Thesis |