Isparta Gülü ile Üretilen Kombucha İçeceğinin Fizikokimyasal, Fonksiyonel ve Duyusal Özelliklerinin Belirlenmesi

Abstract

Kombucha, siyah çay ve şeker içeren sulu çözeltinin fermente edilmesi ile üretilen, sağlık üzerine olumlu etkileri üzerinde durulan bir içecektir. Bu çalışmada Kombucha kültürü ve gül yaprakları (Rosa damascena Mill) kullanılarak fonksiyonel bir içecek (GK) geliştirilmiştir. Ayrıca kontrol örneği olarak siyah çaylı kombucha içeceğinin (CK) üretimi yapılmıştır. Üretilen içeceklerin fizikokimyasal özellikleri mikrobiyolojik, duyusal, antioksidan özellikleri (ORAC-TEAC), fenolik içeriği ve organik asit içeriği incelenmiştir. Aynı zamanda fermantasyonda kültür olarak kullanılan kombucha biyofilmlerinin biyokütle artışı belirlenmiştir. Biyokütle artışı siyah çaylı fermantasyon ortamında %105 olarak belirlenmiştir. Örneklerde laktobasil sayısı 4.11-5.75; laktokok sayısı 3.06-6.49; maya sayısı 4.42-5.04; asetik asit bakteri sayısı 3.69-4.51 log kob/mL aralıklarında belirlenmiştir. Toplam fenolik madde miktarları CK örneğinde 405 mg GAE/L ve GK örneğinde 123 mg GAE/L olarak tespit edilmiştir. ORAC ve TEAC değerleri CK örneğinde 9.00 ve 2.53 µmol TE/mL olarak daha yüksek bulunmuştur (p<0.05). Örneklerde organik asitlerden asetik asit baskın asit olarak tespit edilirken, yanı sıra oksalik, malik, ve laktik asitler bulunmuştur. Fenolik bileşenlerden gallik asit, klorojenik asit, gallokateşin örneklerde tespit edilmiştir. CK örneğinde kafein miktarı 35.48 mg/L olarak belirlenmiştir. Duyusal değerlendirmede GK örneği, panelistler tarafından daha fazla beğeni almıştır. Çalışmanın sonucunda, Isparta gül yapraklarının kombucha üretiminde, duyusal açıdan kabul edilebilirliği yüksek bir ürün olarak başarıyla kullanılabileceği bulunmuştur.

Keywords

• Kombucha
• Isparta gülü
• Fenolik bileşen
• probiyotik
• Antioksidan

Determination of The Physicochemical, Functional and Sensory Properties of Kombucha Beverage Produced with Isparta Rose

Abstract

Kombucha is a beverage produced by fermenting an solution containing black tea and sugar, and its health benefits have been emphasised. In this study, a functional drink (GK) was developed using kombucha culture and rose petals (Rosa damascena Mill). In addition, a black tea Kombucha drink (CK) was produced as control sample. The physicochemical, microbiological, sensory, antioxidant (ORAC-TEAC), phenolic and organic acid contents of the beverages were analysed. Meanwhile, the biomass increase of Kombucha biofilms used as culture in the fermentation was determined. The biomass increase was determined to be 105% in the black tea medium. The number of lactobacilli 4.11-5.75; lactococci 3.06-6.49; yeast 4.42-5.04; acetic acid bacteria 3.69-4.51 log cfu/mL were determined in the samples. The total phenolic content was determined to be 405 mg GAE/L in the CK sample and 123 mg GAE/L in the GK sample. The ORAC and TEAC values were found to be 9.00 and 2.53 µmol TE/mL higher in the CK sample (p<0.05). Among the organic acids, acetic acid was found to be the dominant acid, while oxalic, malic and lactic acids were also found in the samples. Among the phenolic compounds, gallic acid, chlorogenic acid and gallocatechin were found in the samples. The amount of caffeine in the CK sample was 35.48 mg/L. In the sensory evaluation, the GK sample was more appreciated by the panelists. As a result of the study, it was found that Isparta rose petals can be successfully used in Kombucha production as a product with high sensory acceptability.

Keywords

• Kombucha
• Isparta rose
• Phenolic compounds
• Probiotic
• Antioxidant

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