Effects of Replacing White Sugar with Palm Dates (Phoenix dactylifera) on The Chemical, Microbial and Sensory Properties of Black Tea Kombucha

Tan, Yung Hann (2024) Effects of Replacing White Sugar with Palm Dates (Phoenix dactylifera) on The Chemical, Microbial and Sensory Properties of Black Tea Kombucha. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Kombucha is a type of fermented drink that is made from sweetened tea with the fermentation by symbiotic culture of bacteria and yeast (SCOBY). Palm date is a type of sweet and nutritious fruit from Phoenix dactylifera. In this project, fermentation of black tea with palm dates was performed in two stages, which were the primary and secondary fermentation for 7 days respectively. This project studied how the substitution of different percentages of white sugar with palm dates in primary fermentation affects the chemical, microbial and sensory properties of black tea kombucha. The control was 100 % white sugar and the three formulations investigated were (50 % white sugar, 50 % dates), (25 % white sugar, 75 % dates) and (100 % dates) respectively. As a result, it was seen that palm dates were suitable to be used as an alternative carbon source for the fermentation as it showed a more rapid decrement in pH and Brix value compared to the control. Besides that, substitution of sugar with palm dates in kombucha managed to have a higher lactic acid bacteria count [(1.04 – 2.26) x 107] CFU/mL compared to kombucha with white sugar [(5.50 – 6.90) x 106] CFU/mL. Furthermore, the sensory evaluation findings showed that the majority (56%) preferred kombucha fermented with white sugar compared to dates. Mainly this was because fermentation with dates provided tartness to the kombucha which might not be favoured by the young panellists.