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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SUMMER 2011 , Volume 8 , Number 29; Page(s) 89 To 100.
 
Paper: 

KOMBUCHA PRODUCTION USING EXTRACTED INULIN FROM JERUSALEM ARTICHOKE TUBER

 
 
Author(s):  BALVARDI M., SAFARI M.*, HABIBI REZAEI M., HOSSEINI S.M.H., REZAEI K., MOSAVI MOVAHEDI S.A.A.
 
* DEPT. OF FOOD SCIENCE AND ENGINEERING, COLLAGE OF AGRICULTURE, UNIVERSITY OF TEHRAN
 
Abstract: 

Kombucha is a non-dairy fermented beverage. Traditional substrate for kombucha production is sweetened black tea. Kombucha culture can also use other carbohydrates such as inulin and oligofructose as a substrate. In this study inulin and oligofructose extracted from Jerusalem artichoke tuber at 0, 2, 4, 6, 8 and 10% were used as substrates for kombucha fermentation. The chemical changes during fermentation period were compared with those occurred during traditional substrate fermentation at the same concentrations. The rate of inulin fermentation by kombucha culture was higher than that of sucrose fermentation. The pH value in kombucha produced with inulin was higher than that of traditional product. Acetic acid and lactic acid measurements using HPLC showed that the acetic and lactic acid contents of traditional product was higher and lower than the kombucha produced with inulin, respectively. Soluble protein content and antioxidant activity was higher in kombucha produced with inulin as a substrate. Thus, using inulin as a substrate for kombucha culture decreases fermentation time and produces a product with high pH.

 
Keyword(s): KOMBUCHA, INULIN, FERMENTATION, LACTIC ACID, ACETIC ACID
 
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