Paper Information

Journal:   JOURNAL OF FOOD TECHNOLOGY AND NUTRITION   SPRING 2010 , Volume 7 , Number 2 (26); Page(s) 30 To 38.
 
Paper: 

PRODUCTION OF HIGH GLUCURONIC ACID LEVEL IN KOMBUCHA BEVERAGE UNDER THE INFLUENCE ENVIRONMENTAL CONDITION

 
 
Author(s):  BEIGMOHAMMADI F.*, KARBASI A., BEIGMOHAMMADI Z.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, SAHNEH BRANCH, ISLAMIC AZAD NIVERSITY, IRAN
 
Abstract: 

Introduction: Kombucha beverage is a fermentation product produced by kombucha mushroom in sweet tea. One of the most important ingredient in this beverage that plays a critical role in detoxification of the body and preventation of cancer, is glucuronic acid. In this research, the effect of environmental conditions such as pH, time, temperature and sugar substrate, in production of this beverage and its glucuronic acid content were studied.
Material & Methods: Three level of pH 4, 5 and 6; temperature 25, 30 and 35oC; time 3, 5 and 7 days and different sugar substrates corn syrup, molasses and sucrose were applied. Glucuronic acid content was measured spectrophotometrically in the presence of naphthoresorcinol.
Results: Optimum conditions for growth of kombucha mushroom and production of high level of glucuronic acid (44.5 mg/l) were reported using MATLAB programming to be 31oC with sucrose on pH=6.
Conclusion: The results show that if kombucha beverage be fermented in controlled condition, it can use as healthy and nutrient beverage.

 
Keyword(s): GLUCURONIC ACID, KOMBUCHA BEVERAGE
 
References: 
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