Kombucha production using extracted inulin from jerusalem artichoke tuber

Authors:
M BALVARDI, M SAFARI, REZAEI M HABIBI, SMH HOSSEINI, K REZAEI, MOVAHEDI SAA MOSAVI

Abstract:
Kombucha is a non-dairy fermented beverage. The traditional substrate for kombucha production is sweetened black tea. Kombucha culture can also use other carbohydrates such as inulin and oligofructose as a substrate. In this study, inulin, and oligofructose extracted from Jerusalem artichoke tuber at 0, 2, 4, 6, 8, and 10% were used as substrates for kombucha fermentation. The chemical changes during the fermentation period were compared with those occurred during traditional substrate fermentation at the same concentrations. The rate of inulin fermentation by kombucha culture was higher than that of sucrose fermentation. The pH value in kombucha produced with inulin was higher than that of traditional products. Acetic acid and lactic acid measurements using HPLC showed that the acetic and lactic acid contents of traditional product was higher and lower than the kombucha produced with inulin, respectively. Soluble protein content and antioxidant activity was higher in kombucha produced with inulin as a substrate. Thus, using inulin as a substrate for kombucha culture decreases fermentation time and produces a product with a high pH.

Keywords: kombucha, inulin, fermentation, lactic acid, acetic acid



Country: Iran

Citation: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY SUMMER 2011 , Volume 8 , Number 29; Page(s) 89 To 100.

Study Mailing Address:
DEPT. OF FOOD SCIENCE AND ENGINEERING, COLLAGE OF AGRICULTURE, UNIVERSITY OF TEHRAN

Date Updated: April 30, 2020