Microbiological, physicochemical and sensory properties of kombucha beverages produced with Anatolian Hawthorn (Crataegus orientalis) and Nettle (Urtica dioica) leaves
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
M H Schaper Gmbh Co Kg
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In the study, Kombucha beverages produced with Anatolian hawthorn (KH) or nettle leaves (KN) were examined in terms of some microbiological and chemical properties during fermentation (at 25 degrees C for 21 days) and storage (at 4 degrees C for 120 days) periods. The samples were also examined for color and sensory properties during storage. The numbers of acetic acid bacteria (AAB) and yeast for fermentation period were in the range of 3.08-6.15 and 3.30-6.21 log CFU/mL in KH, 3.74-6.02 and 3.85-6.85 log CFU/mL in KN, and 3.63-6.13 and 3.86-6.70 log CFU/mL in Kombucha produced from black tea (control samples-KC), respectively. At the end of the storage, AAB and yeast counts of the samples were mostly lower than the beginning. Besides, AAB counts of KH and KN were higher than KC (except KC1). The highest acidity was determined in KN (except KH4) at the end of the fermentation period. The results of the sensory evaluation showed that in general, KH had higher scores in terms of color, clarity, taste, odor, and general acceptance, depending on the storage time. As a result, this study indicated that Anatolian hawthorn and nettle leaves have significant potential to be used as a substrate for developing Kombucha having better sensory properties than Kombucha produced from black tea.
Açıklama
Anahtar Kelimeler
Kombucha, Anatolian Hawthorn, Nettle, AAB, yeast, sensory, Antioxidant Activities, Tea Fermentation, Extract, Color
Kaynak
Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
74
Sayı
3
