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DEVELOPMENT OF KOMBUCHA AND ITS FUNCTIONAL PROPERTY FROM AGRICULTURAL WASTE (FERMENTED TEA BROTH) |
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| รหัสดีโอไอ | |
| Title | DEVELOPMENT OF KOMBUCHA AND ITS FUNCTIONAL PROPERTY FROM AGRICULTURAL WASTE (FERMENTED TEA BROTH) |
| Creator | WARANGKANA SRICHAMNONG |
| Contributor | SAWARIN WISPEN, CHALAT SANTIVRANGKANA, PIMPINAN SOMSONG, PIMSIRI TIYAYON |
| Publisher | Faculty of Technology, Mahasarakham University |
| Publication Year | 2563 |
| Keyword | Fermented tea, Kombucha, Antioxidant, Value added |
| Abstract | The aim of this project was to develop a functional product from fermented tea broth which is a by-product of fermented tea (Miang). The broth that was from the 15th day fermented tea was used. The broth was boiled with the additional of 10% sugar for brix adjustment to make original and pineapple kombucha. Original fermented broth kombucha were produced form mixing with water and fermented broth (1:1.5) and add (1:1) pineapple for pineapple favor. After that, they were mixed with scoby and 3% of previous kombucha which produced from fermentation of Komagataeibacter saccharivorans, Zygosaccharomyces bailii, Dekkera bruxellensis. The analysis of antioxidant activity, total phenolic content and flavonoids content were performed at interval of 0, 1, 3, 5, 7, 9 and 11 day. The result showed that total phenolic of both original and pineapple kombucha were reduced. Total phenolic contents of original kombucha was in ranged of 32.1 - 42.05 ?mol GAE/ 100 mL. Total phenolic contents of pineapple favour was in ranged of 23.1 ? 0.67 - 29.57 ? 1.19 ?mol GAE/ 100 mL. While antioxidant (FRAP & ORAC) slightly increased in both batched. Antioxidant activity on FRAP of original kombucha was 311,527.8 ? 38,978.9 ?mol TE / 100 mL. Antioxidant activity on ORAC of original kombucha and pineapple favor were highest at day 7 (620,442.1 ? 79,695.4 and 506,842 ? 212,017.1 ?mol TE / 100 mL, respectively). Total flavonoids were decreased from 0th day fermented tea kombucha as it formed dimer and complex structure (10.15 6.92 ?mol CE / 100 mL). Therefore, per serving size the developed kombuchas contained high amount of both phenolics and flavonoids. Fermented broth can be developed into Kombucha that containing functional property compounds. |
| Language | EN |
| URL Website | https://techno2.msu.ac.th/icofab/welcome/ |
| Website title | The 7th International Conference on Food Agriculture & Biotechnology(ICoFAB 2020) |
