Effects of sugar sources and incubation time on the properties of | 30688
Journal of Probiotics & Health

Journal of Probiotics & Health
Open Access

ISSN: 2329-8901

+44 1223 790975

Effects of sugar sources and incubation time on the properties of tea fungus (Kombucha) beverage

4th International Conference and Exhibition on Probiotics, Functional and Baby Foods

November 03-05, 2015 Valencia, Spain

Anis Shobirin Meor Hussin, Che Wan Nur Safraa Che Wan Sapawi, Fatimah Aliaa Osman, Rumaizah Muhamad and Rashidah Sukor

Universiti Putra Malaysia, Malaysia

Posters-Accepted Abstracts: J Prob Health

Abstract :

Fermented kombucha tea is believed to have extraordinarily antioxidant rich, which can boost immune system and energy levels. In this study, the effects of sugar sources and fermentation time on physicochemical and antioxidant activities of kombucha system were determined. White refined sugar, coconut palm sugar and molasses were used individually as the carbon source in the kombucha tea��?s preparation. Physicochemical analyses were conducted using standard methods. The concentrations of natural sugars and organic acids in the kombucha beverage were analyzed using HPLC. Antioxidant activities were evaluated using total phenolic compound, total flavonoid content, DPPH radical-scavenging activity and ferric reducing power. Fermented Kombucha tea prepared using different type of sugars demonstrated different values of physicochemical properties and antioxidant activities. All the prepared kombucha teas have changes in color, decreased in pH values and total soluble solids but increased in biomass (bio-cellulose) production after 14 days of fermentation. Kombucha tea using white refined sugar was shown to have the highest bio-cellulose formation as well as glucose (3.88 g/ml) and sucrose (83.0 g/ml) content. Kombucha tea prepared using molasses contain 94.38% moisture, 0.60% ash, 0.13% crude protein and 2.42 g/ml fructose which is significantly higher compared to the others. Kombucha tea with molasses also contains the highest organic acids (tartaric acid, malic acid, acetic acid and succinic acid). The highest antioxidant activity and total phenolic content was the kombucha tea prepared using coconut palm sugar after 12 days of fermentation.

Biography :