Version 1
: Received: 17 May 2024 / Approved: 17 May 2024 / Online: 17 May 2024 (15:56:15 CEST)
How to cite:
Saito, M. S.; dos Santos, W. A.; Mamede, M. E. D. O. Coffee Flavoured Kombucha: Development, Physicochemical Characterization and Sensory Analysis. Preprints2024, 2024051191. https://doi.org/10.20944/preprints202405.1191.v1
Saito, M. S.; dos Santos, W. A.; Mamede, M. E. D. O. Coffee Flavoured Kombucha: Development, Physicochemical Characterization and Sensory Analysis. Preprints 2024, 2024051191. https://doi.org/10.20944/preprints202405.1191.v1
Saito, M. S.; dos Santos, W. A.; Mamede, M. E. D. O. Coffee Flavoured Kombucha: Development, Physicochemical Characterization and Sensory Analysis. Preprints2024, 2024051191. https://doi.org/10.20944/preprints202405.1191.v1
APA Style
Saito, M. S., dos Santos, W. A., & Mamede, M. E. D. O. (2024). Coffee Flavoured Kombucha: Development, Physicochemical Characterization and Sensory <span aria-describedby="tippy-34">Analysis. Preprints. https://doi.org/10.20944/preprints202405.1191.v1
Chicago/Turabian Style
Saito, M. S., Wilton Amaral dos Santos and Maria Eugênia de Oliveira Mamede. 2024 "Coffee Flavoured Kombucha: Development, Physicochemical Characterization and Sensory <span aria-describedby="tippy-34">Analysis" Preprints. https://doi.org/10.20944/preprints202405.1191.v1
Abstract
Considering the health benefits of the kombucha, already widely studied, the objective of the study was to development of the beverage with the addition of infusion of special arabica coffee from the first fermentation varying the proportion of special coffee (2% a 13%) and evaluate the pH, volatile acidity, degree of alcohol, centesimal composition, sodium contents, colour parameters as like acceptability of the beverages. With respect to the pH, all the formulations conformed with the kombucha identity standard, but K3 and K4 were below the established minimum for volatile acidity. Except for K4, all the other formulations were classified as alcoholic kombuchas, although the values were very close to the limit for non-alcoholic. The formulations presented low sugar and sodium content, which corroborated the low caloric value. Therefore, coffee-flavored kombucha fermented for 18 days becomes an option for consumers looking for low-calorie, refreshing and healthy drinks. The luminosity of the beverages decreased as the proportion of coffee increased, and consequently the values for a* and b* increased, indicating a strong tendency for a yellowish red colour. Sensorially, the formulations K4 and K3 were the most well accepted in all respects and can therefore be considered formulations with high commercialization potential.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
