Kombucha Research & Scientific Studies

5 search results in "Coffee"

ANALYSIS OF THE CONDITION AND THE POTENTIAL LENGTH OF FERMENTED KOMBUCHA MEDIUM (TEA, COFFEE, ROSELLA) IN INHIBITING THE GROWTH OF PATHOGENIC BACTERIA (VIBRIO CHOLERAE AND BACILLUS CEREUS)

By NURUL AFIFAH

Kombucha fermented drinks contain Vitamins B1, B2, B3, B6, B12, B15, C, folic acid, glucuronic acid, gluconate acid, acetic acid, chondrotin sulfuric acid, hyaluronic acid, lactic acid, acetaminophen, essential amino acids, and enzymes. Compounds contained in kombucha drinks can be used as ...

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BLOOD CHOLESTEROL DEGREE OF WHITE RAT (RATTUS NORVEGICUS L) AFTER GETTING KOMBUCHA FLUID PER-ORAL

By Tuti Rahayu

Cholesterol is a type of fat that is normally present in the blood, but in high concentrations of cholesterol can lead to atherosclerosis, which ultimately will have an impact on coronary heart disease. One alternative treatment that does not cause side effects is the use of kombucha. Kombucha, ...

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CONSUMER ACCEPTABILITY OF A KOMBUCHA COFFEE (COFFEA) PROTOTYPE WITH TRADITIONAL COFFEE CHARACTERISTICS

By Cheryl Rock, Rachel Blaine, Christine Costa

Coffee and Kombucha tea are both beverages that have been consumed for many years, with a current increased momentum in consumption due to many correlations with beneficial health aspects. The objective of this study was to assess the consumer acceptability of a Kombucha Coffee, which tastes ...

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ENHANCEMENT OF THE FUNCTIONAL PROPERTIES OF COFFEE THROUGH FERMENTATION BY "TEA FUNGUS" (KOMBUCHA)

By Mindani I. Watawana, Nilakshi Jayawardena, Viduranga Y. Waisundara

The antioxidant and starch hydrolase inhibitory activities and the polyphenol contents of three roasted coffee powders (fine-ground coffee - FGC, coarse-ground coffee - CGC and instant coffee - IC) were determined following fermentation by the Kombucha "tea fungus" for 7 days. A statistically ...

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POLYPHENOLS AND ANTIOXIDANT ACTIVITIES OF KOMBUCHA BEVERAGE ENRICHED WITH COFFEEBERRY EXTRACT.

By NAJMI AHMED ESSAWET, DRAGOLJUB CVETKOVIC, ALEKSANDRA VELICANSKI, JASNA CANADANOVIC-BRUNET, JELENA VULIC, VUK MAKSIMOVIC, SINISA MARKOV

Kombucha is a traditional beverage obtained by fermenting sweetened black tea with tea fungus, which represents a consortium of acetic acid bacteria and yeasts. Also, CoffeeBerry products, derived from the whole fruit of the coffee plant, are valuable ingredients with nutritional and ...

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