Production of Functional Kombucha Enhanced with Mormix, Mulberry Powder and Different Concentrations of Whey

Year 2025, Volume: 22 Issue: 2, 396 - 410, 26.05.2025

Esra Bebek , Filiz Yangılar

https://doi.org/10.33462/jotaf.1458661

Abstract

In this study, the fortified fermented beverages with Kombucha culture (SCOBY) and different concentrations of whey (25%, 50%, 75%) by using mulberry powder to give natural sweetness with mormix rich in bioactive components during fermentation (1st, 5th, 7th, 9th, 11th and 13th days) microbiological, physicochemical and sensory properties were planned. This effort was to develop an innovative, functional, and immune-boosting product by combining Mormix, which is rich in bioactive compounds, and nutritionally valuable whey in the production of Kombucha tea. The lowest acetic acid bacteria count (6.87 log10 cfu mL-1) was found in the control sample, and the highest (8.07 log10 cfu mL-1) was found in the sample produced with green tea+75% whey+mormix+mulberry powder (KMP3). Lactobacillus spp. and Lactococcus spp. counts were determined to be the highest in the KMP3 sample. The effect of the samples on the mold counts developed in Kombucha beverages was statistically significant (p<0.01). Using green tea and different raw materials for Kombucha fermentation caused changes in dry matter, titration acidity, and pH values. The viscosity results were very significant during fermentation and adding different concentrations of whey and mormix+mulberry powder (p<0.01). It was determined that the L*, a*, b*, C, α°, and ∆E* color parameters of Kombucha enriched with whey and mormix+mulberry powder changed during fermentation. In fermented beverage samples made with Kombucha culture, an increase was observed in total phenolic content (981.33-1515.30 mg GAE g-1) and antioxidant capacity (DPPH 59.03-94.29%) during fermentation depending on the raw materials added. The sensory analysis showed that the most preferred sample was green tea+25% whey+mormix+mulberry powder (KMP1). Increasing the fermentation time caused an increase in acidity, and on the 13th day, KMP2 and KMP₃ were the samples with the lowest taste scores. It has been obtained from the thesis findings that Kombucha can be evaluated as a new fermented beverage because raw materials such as whey and mormix used in its production provide strong antioxidant properties.

Keywords

Kombucha, Functional beverage, Mormix, Mulberry powder, Whey

Ethical Statement

There is no need to obtain permission from the ethics committee for this study.

Supporting Institution

This study was supported by the Erzincan Binali Yıldırım University Research Fund support (Project No: FYL-2022-835).

Project Number

FYL-2022-835

Farklı Konsantrasyonlarda Peynir Altı Suyu, Mormix ve Dut Tozu ile Zenginleştirilen Fonksiyonel Kombucha Üretimi

Abstract

Bu çalışmada Kombu çayı kültürü (SCOBY) ile peyniraltı suyunun (PAS) farklı konsantrasyonları (%25, %50, %75) ve biyoaktif bileşenlerce zengin olan mormiks ile doğal tatlılık vermesi amacıyla dut tozu kullanılarak zenginleştirilen fermente içeceklerin fermantasyon süresince (1., 5., 7., 9., 11. ve 13. günler) mikrobiyolojik, fiziko-kimyasal ve duyusal özelliklerinin incelenmesi planlanmıştır. Buradaki amaç biyoaktif bileşik içeriği çok fazla olan mormiks ile besinsel yönden çok değerli olan peynir altı suyunun Kombu çayı üretiminde kullanılarak yenilikçi, fonksiyonel ve bağışıklık sistemini güçlendirici bir ürün geliştirilmesine imkân sunmaktır. Mikrobiyolojik analizlerin sonucunda, en düşük asetik asit bakteri sayısı (6,87 log10 kob mL-1) kontrol örneğinde, en yüksek (8,07 log10 kob mL-1) ise yeşil çay+%75 PAS+mormiks+dut tozu (KMP3) ile üretilen örnekte bulunmuştur. Lactobacillus spp. ve Lactococcus spp. sayıları en yüksek bulunan örnek KMP3 örneği olmuştur. Kombu çayı içeceklerinde gelişen maya sayıları üzerinde örneklerin etkisi çok önemli tespit edilmiştir (p<0,01). Kombu çayı fermentasyonu için yeşil çay ile farklı hammaddelerin kullanımı kurumadde, titrasyon asitliği ve pH değerlerinde değişikliklere neden olmuştur. Farklı konsantrasyonlarda PAS ve mormiks+dut tozu ile katkılandırmanın ve fermantasyonun viskozite sonuçları üzerindeki etkisi çok önemli (p<0,01) bulunmuştur. PAS ve mormiks+dut tozu ile zenginleştirilen Kombu çaylarının L*, a*, b*, C, α° ve ∆E* renk parametrelerinin fermentasyon süresince değiştiği belirlenmiştir. Kombu çayı kültürü ile yapılan fermente içecek örneklerinde ilave edilen hammaddelere bağlı olarak toplam fenolik madde (9813,33-1515,3 mg GAE g-1) ve antioksidan kapasitelerinde (DPPH %59,03-94,29) fermantasyon boyunca artış saptanmıştır. Duyusal analiz sonucuna göre en beğenilen ürün yeşil çay+%25 PAS+mormiks+dut tozu (KMP1) ile hazırlanan fermente içecek olmuştur. Fermastasyon gününün artması asitlik miktarında artışa neden olmuş ve 13. gününde KMP2 ve KMP₃ tat puanını en düşük alan örnekler olmuştur. Üretiminde kullanılan PAS ve mormiks gibi hammaddeler kuvvetli antioksidan özellik kazandırdığı için yeni bir fermente içecek olarak Kombu çayının değerlendirilebileceği sonucu çalışma bulgularından elde edilmiştir.

Keywords

Kombucha, Fonksiyonel içecek, Mormiks, Dut tozu, Peynir altı suyu

Ethical Statement

Bu çalışma için etik kuruldan izin alınmasına gerek yoktur.

Supporting Institution

Erzincan Binali Yıldırım Üniversitesi Bilimsel Araştırma Projeleri FYL-2022-835

Project Number

FYL-2022-835

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