Determination of physical and chemical properties of kombucha teas prepared with different herbal teas

Abstract

In this research, kombucha tea was prepared using 5 different tea extracts and physicochemical and sensory analyses were made. The tea extracts used are black tea, green tea, sage, linden and mint, respectively. The prepared tea samples were subjected to fermentation for 14 days. In tea samples, pH, electrical conductivity, water-soluble solid and phenolic components were analyzed before and after fermentation. pH values decreased by an average of 63% in all tea samples after fermentation. The electrical conductivity increased in black tea, green tea and mint tea, while sage and linden decreased. Brix values decreased in all tea samples, the most decrease was in black tea. Total amount of phenolic contents of kombucha tea samples decreased excluding mint tea sample. As a result of sensory analysis of tea samples, mint tea got the highest score. As a result of the research, it has been determined that the kombucha tea, which is usually made with black and green tea, can be prepared with teas of different flavors and its consumption can be increased.

Combinations of traditional kombucha tea with medicinal plant extracts for enhancement of beneficial substances and activation of apoptosis signaling pathways in colorectal cancer cells

“…Moreover, after traditional kombucha tea was mixed with wheatgrass juice, it was found to enhance the amounts of phenolic compounds and antioxidant activities (Sun et al, 2015). The kombucha prepared from mint tea showed the highest phenolic content and general acceptability from sensory evaluation (Kayisoglu & Coskun, 2021).…”

Avaliação do funcionamento intestinal com o uso agudo de Kombucha do tipo SCOBY em crianças com e sem trissomia do cromossomo 21

“…As análises foram realizadas em duplicata e os valores estão expressos em média e desvio-padrão. Não foi verificada a contagem de coliformes totais nas análises O valor de pH decai durante a fermentação em cerca de 60% 23,24 . Ao final de sete dias, a kombucha produzida para esse estudo apresentou pH de 3,03, dentro do previsto A pressão observada nas kombuchas produzidas em nosso estudo foi de 1,39±0,09 atm a 20 ºC atendendo aos parâmetros da normativa brasileira (IN nº 41) 22 .…”

Tea-making technology by using quinoa raw materials

“…For example, Sriharti et al (2022) prepared the herbal tea drinks by aloe vera rind, mint leaves and cinnamon. Kayisoglu & Coskun (2021) prepare the kombucha tea by sage, linden and mint teas, which are highly valuable for health. In order to improve the taste of quinoa tea and make the nutrition of quinoa tea more balanced and comprehensive, some researchers explored the quinoa compound tea.…”