Kombucha Production by Combinations of Black Tea and Apple Juice
Ruamporn Liamkaew, Janjira Chattrawanit, Paiboon Danvirutai
This work aims to study the use of apple juice combined with black tea to produce Kombucha beverage, a tea-fermented beverage (AT-Kombucha), and to access its chemical and microbiological quality for food safety. After fermentation, AT-Kombucha was pasteurized and then filter sterilized. Predominant chemical compounds and microbial detection in AT Kombucha were analyzed. The results demonstrated that using apple juice as the culture substrate together with black tea to ferment AT Kombucha improved total phenols content. For the food safety viewpoint, there were no foodborne pathogens detected followed the Notification of the Thai Ministry of Public Health No. 356 (2013) for beverages in a sealed container. Thus, the methods of fermentation and sterilization used in this study were proved to safe from biological hazards. In addition, there is a potential for commercial production of AT-Kombucha using the method and equipment in this study. In the Thailand beverage market, there is no Kombucha product that fermented using fruit juice combined with black tea for increasing flavor and health-promoting.
Keywords: kombucha, fermentation, healthy beverage, apple juice, total phenols, tea
Citation: CIENCE AND TECHNOLOGY RMUTT JOURNAL Vol.6 No.2 : 139-146
Study Mailing Address:
Fermentation Research Center for Value Added Agricultural Products, Faculty of Technology, Khon Kaen University, Muang, Khonkaen, 40002
Date Updated: March 11, 2020