Kırmızı ve mor sebzelerle hazırlanan kombucha çaylarının kalite özelliklerinin belirlenmesi

Year 2020, , 215 - 222, 01.08.2020

Gökhan Akarca , Oktay Tomar

https://doi.org/10.29136/mediterranean.680360

Cited By: 2

Abstract

Bu çalışmada, kırmızı havuç (Daucus carota L. var. atrorubens Alef.), kırmızı pancar (Beta vulgaris var. cruenta Alef.) ve mor lahana (Brassica oleracea L. var. capitata f. rubra) sebzeleri ile üretilen kombucha çaylarının fiziksel, kimyasal, mikrobiyolojik ve duyusal parametreleri araştırılmıştır. 21 günlük fermantasyon süresince örneklerin; pH, briks, su aktivitesi (aw), viskozite, toplam antioksidan kapasite ve fenolik madde miktarı değerlerinin azaldığı (P<0.05), pelikül ağırlığı (biyokütle ağırlığı) değerinin ise arttığı (P<0.05) belirlenmiştir. Üç haftalık fermantasyon sonunda, en düşük pH ve su aktivitesi değerleri sırasıyla; 3.1 ve 0.899 ile kırmızı havuçtan üretilen örneklerde, en yüksek briks ve viskozite (100 rpm) değerleri ise; 9.59 ve 79 cP ile kırmızı pancardan üretilen kombucha çay örneklerinde olduğu belirlenmiştir. Fermantasyon süresince toplam aerobik mezofilik bakteri (TAMB) ve maya/küf sayıları ile Lactococcus/Streptococcus türü bakteri sayılarının azaldığı, buna karşın ozmofilik maya, asetik ve laktik asit bakteri sayılarının ise arttığı saptanmıştır (P<0.05). Fermantasyon süresince a* değerlerinin arttığı, buna karşın L* ve b* değerinin ise azaldığı (P<0.05) sonucuna varılmıştır. Duyusal analizler sonucunda ise, tüm duyusal kriterler açısından en çok tercih edilen örneğin 8.85 genel beğeni puanı ile kırmızı pancar, en az tercih edilen örneğin ise; 4.03 genel beğeni puanı ile mor lahana ile üretilen örnekler olduğu belirlenmiştir.

Keywords

kırmızı pancar, mor lahana, Kombucha, Kırmızı havuç, Fermantasyon

Determination of quality properties of kombucha teas prepared with red and purple vegetables

Abstract

In this study investigated the chemical, microbiological, color and sensory parameters of kombucha teas produced with red carrot (Daucus carota L. var. atrorubens Alef.), red beet (Beta vulgaris var. cruenta Alef.) and purple cabbage (Brassica oleracea L. var. capitata f. rubra). During the 21-day fermentation, it was determined that pH, brix, water activity (aw), viscosity, total antioxidant and phenolic content values decreased (P<0.05) whereas pellicle weight value increased (P<0.05). At the end of the three-week fermentation, the lowest pH and water activity values were 3.1 and 0.899, respectively, determined in samples produced from red carrots whereas the highest brix and viscosity values (100 rpm) were found in Kombucha tea samples produced from red beet, as 9.59% and 79 cp, respectively. During the fermentation, total aerobic mesophilic bacteria (TAMB) and yeast / mold and Lactococcus / Streptococcus species bacteria counts decreased, whereas osmophilic yeast, acetic and lactic acid bacteria count increased (P<0.05). It was concluded that a* values increased during fermentation whereas L* and b* values decreased (P<0.05). As a result of the sensory analysis, the most preferred sample in terms of all sensory criteria was the tea produced using red beet with 8.85 overall rating score whereas the least preferred sample was the tea sample produced with using cabbage with an overall rating of 4.03.

Keywords

Kombucha, Red carrot, Red beet, Purple cabbage, Fermentation

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