تولید کامبوچا با استفاده از شیره‌های طبیعی شاه‌توت و انگور به عنوان شیرین‌کننده و بستر تخمیر بر پایه‌ چای سبز و سیاه

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، اهواز، ایران

2 دانشیار، گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، اهواز، ایران

3 دانشیار، گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، اهواز، ایران دانشیار، گروه مهندسی و فناوری کشاورزی، دانشگاه پیام نور، مشهد، ایران

چکیده

امکان جایگزینی شکر با شیره­های انگور و شاه­توت و تاثیر آن بر pH، اسیدیته، پلی­فنول، فلاونوئید، فعالیت آنتی­اکسیدانی، گلوکز و ویژگی­های حسی کامبوچا طی 15 روز تخمیر بررسی شد. نتایج نشان داد که pH نمونه­ها طی تخمیر کاهش معنی­داری یافت. اسیدیته، فعالیت آنتی­اکسیدانی، پلی­فنول و فلاونوئیدها در همه نمونه­ها طی تخمیر افزایش یافت که بیشترین مقدار آن­ها به­ترتیب در نمونه­های حاوی شیره توت، مخلوط شیره­ها، شیره انگور و شاهد بود. گلوکز نمونه­ها طی روند تخمیر کاهش یافت و بیشترین کاهش گلوکز در نمونه­های حاوی شیره­های طبیعی مشاهده گردید­. ارزیابی حسی نشان داد که نوشیدنی­های کامبوچای تهیه شده از شیره­ها کمی تیره و ترش مزه­تر از نمونه شاهد روشن بودند ولی طبق نظر ارزیاب­ها کامبوچای حاوی شیره توت قابل رقابت با نمونه شاهد بود. یافته­ها نشان دهنده پتانسیل جایگزینی50% شکر با شیره توت به منظور بهبود نوشیدنی عملگرای کامبوچا با مقدار گلوکز کمتر و مقادیر بیشتر آنتی­اکسیدان­ها و اسیدهای آلی است.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Production of Kombucha Using Black Mulberry and Grape Natural Syrups as Sweetener and Base of Fermentation in Green and Black Tea

نویسندگان [English]

  • Mehdi Ahmadi 1
  • MOHAMMAD HOJJATI 2
  • Behzad Nasehi 3
1 MS graduated, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Ahwaz, Iran
2 Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Ahwaz, Iran
3 Khuzestan Agricultural Sciences and Natural Resources University Pyam Noor University
چکیده [English]

The possibility of replacing sugar with grape and black mulberry syrups in the production of Kombucha and its effect on pH, acidity, polyphenols, flavonoids, antioxidant activity, glucose and organoleptic properties was investigated during 15 days fermentation. The results showed that the pH of all samples decreased significantly during fermentation. The amounts of the acidity, antioxidant activity, total phenolic and flavonoid compounds of all samples increased during fermentation period, and the highest levels of them were observed in Kombucha samples containing mulberry syrup, mixed syrup, grape syrup and control, respectively. The glucose content decreased during the fermentation process and the highest reduction of glucose was observed in samples including natural syrups. Sensory analysis revealed that although Kombucha beverages made from syrups were slightly darker with sour taste than bright control sample, but based on panelists, Kombucha containing mulberry syrup was competitive with the control sample.  The findings of this study indicate the potential of replacing 50% sugar with mulberry syrup to improve the functional Kombucha with less glucose and more amounts of antioxidants and organic acids.

کلیدواژه‌ها [English]

  • Kombucha
  • Antioxidant
  • organic acid
  • polyphenol
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