PubAg

Main content area

Development of fermented date syrup using Kombucha starter culture

Author:
Khosravi, Shahab, Safari, Mohammad, Emam‐Djomeh, Zahra, Golmakani, Mohammad‐Taghi
Source:
Journal of food processing and preservation 2019 v.43 no.2 pp. e13872
ISSN:
0145-8892
Subject:
antioxidant activity, antioxidants, black tea, brix, cardiovascular diseases, cellulose, diabetes, fermentation, financial economics, flavor, kombucha, microsymbionts, neoplasms, pH, starter cultures, syrups, titratable acidity, yeasts
Abstract:
In the present study, date syrup (DS) was used as a medium for preparation of Kombucha beverage. Fermentation of DS with different Brix values and also sweetened black tea were performed using Kombucha starter culture (KSC) and cultivation was accomplished after 15 days at 30°C. The results indicated that by increasing the Brix value of DS from 6 to 10, a rise in the titratable acidity, phenolic content, antioxidant activity, organic acid, and yield of microbial cellulose in the Kombucha DS were observed. There was no considerable difference in the pH values of Kombucha samples at the end of fermentation. However, the titratable acidity of Kombucha DS beverages was higher than that of Kombucha tea beverage at the end of the fermentation. The obtained results proved that KSC is an appropriate starter culture for developing a novel fermented DS beverage. PRACTICAL APPLICATIONS: Kombucha is a popular non‐alcoholic beverage which is obtained by the fermentation of sweetened black tea with symbiotic bacteria and yeast. Kombucha tea can be regarded as a functional beverage that can promote overall health. Developing products which include traditional date flavors with the fermentation techniques of Kombucha tea can lead to increased consumption of this high antioxidant beverage leading to the decreased cardiovascular disease, diabetes and cancers. Kombucha DS has been associated with the possibility of reducing the risks of diseases due to its high amounts of dietary antioxidants. This study investigated the effect of sweetened black tea substitution by DS which have health and economic benefits.
Agid:
6304661