Production and physicochemical analysis of black tea based functional beverage
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Date
2023
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Punjab Agricultural University
Abstract
Kombucha is a functional beverage which is usually prepared by fermenting sweetened black tea with Tea fungus (Symbiotic consortium of acetic acid bacteria and different yeast known as SCOBY). Aim of the research was to prepare a fermented kombucha beverage having higher antioxidant activity and sensory acceptance. To produce a sensory acceptable beverage, standardization of inoculum concentration was done, in which 5% inoculum concentration was considered to be appropriate. For production of a fermented beverage with higher amount of antioxidant activity, tea concentration (5-15 g/L) and sugar concentration (40-80 g/L) were statistically optimized by Central Composite Rotable Design in ―Response surface methodology‖ (RSM) using Design Expert 13. Kombucha beverages prepared with different concentration of tea and sugar were fermented for 7 days at 25º C. Kombucha with tea concentration of 15 g/L and sugar concentration of 80g/L was found to be the beverage having highest antioxidant activity. Physicochemical and microbiological properties of Kombucha beverages were analyzed during fermentation and results demonstrated that chemical characteristics such as pH, TSS (ºBrix), total sugars and reducing sugars decreased while titrable acidity, total phenolic content, antioxidant activity, vitamin C and alcohol content increased with fermentation time. Developed Kombucha beverages were sensory evaluated by semi-trained panel of judges on a nine point ‗Hedonic scale‘. Fermented Kombucha containing tea concentration of 5 g/L and sugar concentration of 80 g/L received the highest overall acceptability sensory score of 8.15. Kombucha beverages selected by RSM and the one having highest sensory score were stored at refrigerated conditions for 7 week. The parameters viz., pH, TSS (ºBrix), total sugars, reducing sugars, titrable acidity, total phenolic content, antioxidant activity, vitamin C content, alcohol content were analyzed at every 7 day interval. Beverage was also checked for contaminants such as coliforms and mold growth. It was found that overall acceptability of Kombucha beverage remained high during
the period of 7 weeks.
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Citation
Tanushree (2023). Production and physicochemical analysis of black tea based functional beverage (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.