2019
DOI: 10.24925/turjaf.v7i9.1321-1327.2550
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Evaluation of Microbiological, Physicochemical and Sensorial Properties of Purple Basil Kombucha Beverage

Abstract: Kombucha is a beverage prepared from fermented traditionally-flavored black or green tea (Camellia sinensis L.) with symbiotic culture of bacteria and yeast (SCOBY). In this study, the changes in the physicochemical, bioactive components, microbial quality and sensory properties of black tea kombucha and different proportions of purple basil (Ocimum basilicum L.) kombucha after fermentation were evaluated. While the pH values decreased during storage, the total acidity value increased. Purple basil had higher … Show more

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Cited by 17 publications
(19 citation statements)
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“…The number of participants for the descriptive analysis varied from 7-30. Most of the descriptive analysis studies were lack of detail on panelists [69][70][71][72][73][74][75]. In some cases, untrained consumers were included together with trained panels [70].…”
Section: Kombucha Research Statusmentioning
confidence: 99%
See 3 more Smart Citations
“…The number of participants for the descriptive analysis varied from 7-30. Most of the descriptive analysis studies were lack of detail on panelists [69][70][71][72][73][74][75]. In some cases, untrained consumers were included together with trained panels [70].…”
Section: Kombucha Research Statusmentioning
confidence: 99%
“…In some cases, untrained consumers were included together with trained panels [70]. Attributes such as aroma (tea, lemon, acetic, yeast, sour, other), taste and flavor (tea, lemon, acetic, yeast, sour, acidic, bitter, storage-stale, other), color, clarity, and consistency were covered [69][70][71][72][73][74][75][76]. However, none of the publications included the definition of the terms used in their descriptive testing.…”
Section: Kombucha Research Statusmentioning
confidence: 99%
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“…In last decade, nondairy herbal drinks have attracted the attention of consumers and researchers due to their beneficial effects on health resulted from their content of polyphenols (Annuzzi et al, 2014). Kombucha is a fermented probiotic and carbonated beverage produced by co-cultures of bacteria and osmophilic yeasts in sweeten tea (Amarasinghe et al, 2018;Yikmis & Tuggum, 2019;Gaggia et al, 2018;Zhao et al, 2018;Kozyrovska et al, 2012). Fermentation of kombucha includes production of alcohol, lactic and acetic acid (Villarreal-Soto et al, 2018).…”
Section: Introductionmentioning
confidence: 99%