DETERMINATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF KOMBUCHA BEVERAGE PREPARED WITH SAFFRON

Year 2020, Volume: 45 Issue: 1, 20 - 30, 01.12.2019

Senem Suna Kübra Çiftçi Canan Ece Tamer

https://doi.org/10.15237/gida.GD19139

Cited By: 1

Abstract

This research aimed to explore the impacts of saffron
extract (SE) on composition and sensorial features of kombucha beverage
prepared with green tea (GT). For this point, SE was added to GT infusion then
fermented at 28±2 °C (120 h). Total acidity of samples prepared with GT
(control) and saffron extract added kombucha (SEK) reached to 3.96 and 4.02
g/L, respectively at the end of the fermentation. Total phenolic content (TPC)
and total antioxidant capacity (TAC) of the beverages raised in proportion to
uncultivated samples. The current findings demonstrated that SE addition to GT
infusion resulted with an increment in TPC and TAC. At the end of the
fermentation, increase of TPC in control and SEK were determined as 73.51% and
43.85%, respectively. The results revealed that SE addition to GT for kombucha
fermentation provided enhanced nutritional properties as well as improving
functional and sensorial attributes of the beverage.

Keywords

Kombucha, saffron, fermentation, antioxidant capacity

SAFRAN KULLANILARAK HAZIRLANAN KOMBUCHA İÇECEĞİNİN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

Abstract

Bu çalışmada safran ekstaktı (SE) kullanımının, yeşil çay
(YÇ) ile hazırlanan kombucha içeceğinin bileşimi ve duyusal özellikleri üzerine
olan etkilerinin araştırılması amaçlanmıştır. Bu amaçla SE,  YÇ infüzyonuna eklenmiş ve 28±2 °C'de (120
saat) fermente edilmiştir. YÇ ile hazırlanmış (kontrol) ve SE ilave edilmiş
kombucha örneklerinin toplam asitlik değerleri fermentasyon sonunda sırasıyla
3.96 ve 4.02 g/L’ ye ulaşmıştır. İçeceklerin toplam fenolik madde içeriği (TFM)
ve toplam antioksidan kapasite değerlerinde (TAK), kültür içermeyen örneklere
göre artış görülmüştür. Mevcut bulgular, YÇ infüzyonuna SE ilavesinin, TFM ve
TAK değerlerinde artış meydana getirdiğini göstermiştir. Fermentasyon sonunda
YÇ ile hazırlanan ve SE ilave edilen kombucha örneklerindeki TFM artışı
sırasıyla %73.51 ve %43.85 olarak belirlenmiştir.  Bu çalışmaya ait sonuçlar, kombucha
fermentasyonunda kullanılan yeşil çaya safran ektraktı eklenmesi ile, içeceğin
fonksiyonel ve duyusal özelliklerinin iyileştirilmesinin yanı sıra, besleyici
özelliklerinin geliştirildiğini ortaya koymuştur. 

Keywords

Kombucha, safran, fermentasyon, antioksidan kapasite

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