녹차추출액과 유자액 혼합비율별 콤부차의 품질 특성
Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation
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In this study, the quality characteristics of kombucha according to the mixing ratio of green tea extract and yuzu juice during fermentation were compared. The pH of the kombucha decreased as the amount of yuzu juice increased. The titratable acidity increased in a juice-concentration dependent manner during fermentation. The reducing sugar content was 1.68% in kombucha made with a mixture of 70% green tea extract and 30% yuzu juice on the 20th day of fermentation, showing the lowest reducing sugar content. The alcohol content did not change until the 10th day of fermentation and increased slightly thereafter. The number of lactic acid bacteria and the quantity of yeast were the highest in the samples of kombucha made with a mixture of 70% green tea extract and 30% yuzu juice. The total polyphenol content was 40.79 mg TAE/mL in the kombucha made with this combination and this also showed the highest total flavonoid content of 37.15 mg QE/mL. In addition, the sensory evaluation results showed the highest preference in all the measured parameters for kombucha made with a mixture of 70% green tea extract and 30% yuzu juice.
Abstract
In this study, the quality characteristics of kombucha according to the mixing ratio of green tea extract and yuzu juice during fermentation were compared. The pH of the kombucha decreased as the amount of yuzu juice increased. The titratable acidity increased in a juice-concentration dependent manner during fermentation. The reducing sugar content was 1.68% in kombucha made with a mixture of 70% green tea extract and 30% yuzu juice on the 20th day of fermentation, showing the lowest reducing sugar content. The alcohol content did not change until the 10th day of fermentation and increased slightly thereafter. The number of lactic acid bacteria and the quantity of yeast were the highest in the samples of kombucha made with a mixture of 70% green tea extract and 30% yuzu juice. The total polyphenol content was 40.79 mg TAE/mL in the kombucha made with this combination and this also showed the highest total flavonoid content of 37.15 mg QE/mL. In addition, the sensory evaluation results showed the highest preference in all the measured parameters for kombucha made with a mixture of 70% green tea extract and 30% yuzu juice.
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