Determination of suitability of black carrot (Daucus carota L. spp. sativus var. atrorubens Alef.) juice concentrate, cherry laurel (Prunus laurocerasus), blackthorn (Prunus spinosa) and red raspberry (Rubus ideaus) for kombucha beverage production

Ulusoy A., TAMER C. E.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.13, sa.2, ss.1524-1536, 2019 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 13 Sayı: 2
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1007/s11694-019-00068-w
  • Dergi Adı: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1524-1536
  • Anahtar Kelimeler: Kombucha beverage, Fermentation, Antioxidant capacity, Anthocyanins, ANTIOXIDANT CAPACITY, PHENOLIC-COMPOUNDS, OXIDATIVE STRESS, TEA, FERMENTATION, HEALTH, ANTHOCYANINS, EXTRACTS, ABILITY, DAMAGE
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Kombucha is a traditional refreshing beverage usually prepared by fermentation of sweetened black or green tea. In this study, it was aimed to investigate the effects of different raw material usage on composition and sensory properties of kombucha beverage. For this aim, cherry laurel, red raspberry, blackthorn fruits and black carrot juice concentrate were added to green tea infusion. After 40h of fermentation at 28 +/- 2 degrees C, beverages were stored at 4 degrees C for 10 days. During fermentation and storage; total acidity, pH, brix, colour, total phenolic matter content, antioxidant capacity (DPPH, FRAP and CUPRAC assays) and total monomeric anthocyanin content of the samples were analyzed. Furthermore, the changes in sensory properties were determined periodically. Total phenolic content and antioxidant capacities of the products were increased when compared to uncultivated substrates. The results demonstrated that use of anthocyanin rich raw materials together with green tea for fermentation contributed nutritional value, functional and sensory properties of the kombucha beverage.