Development of White Peach Flavored Kombucha Sorbet

Chew, Wen Na (2024) Development of White Peach Flavored Kombucha Sorbet. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Kombucha is a popular functional beverage that provides health-promoting benefits such as antioxidants and antimicrobials since it produces a variety of bioactive compounds. The production of kombucha involved the fermentation of sweetened tea (Camellia sinensis) with a culture containing a symbiotic consortium of bacteria and yeasts (SCOBY). However, there is a limited amount of study on the use of kombucha in the production of ice confections such as sorbet. This leads to the objective of this study, which is to compare the differences between kombucha and kombucha sorbet in terms of their overall physicochemical composition (pH, Brix value), antioxidant capacities (DPPH assay, total phenolic content) and microbial levels. Besides, the overrun and melting resistance of the sorbet with and without inulin were also determined. In order to determine whether the consumers would accept the newly produced kombucha sorbet, a sensory evaluation with 30 panelists was also carried out. The physicochemical analysis in this study showed that the fermentation process caused the pH value to significantly (p<0.05) decrease and eventually achieve a final pH of 2.97 ± 0.02 which is in the range of the ideal pH of kombucha. White peach flavored kombucha sorbet with inulin showed the lowest pH value which is 2.90 ± 0.01. Besides, a significant decline (p<0.05) in the Brix value of kombucha was observed during the fermentation process which reached a final 6.5 ± 0.01 and the sorbet with inulin showed the highest reading brix value which is 14.3 ± 0.1. In antioxidant analysis, the white peach flavored kombucha sorbet showed the highest reading in total phenolic content which is 337.05 ± 1.04 (mg GAE/100mL) while the kombucha which is the control showed the highest reading in the DPPH assay which is 20.07± 1.47%. In addition, the white peach kombucha sorbet with the addition of inulin showed a higher reading value compared to the sorbet without the addition of inulin in the overrun and melting resistance analysis with the result 21.38 ± 0.04 % and 40.60 ± 0.03 % respectively. In lactic bacteria count, the kombucha which is the control that did not undergo freezing process has the highest lactic bacteria level with the value 1.02× 105 CFU/ml. Last but not least, white peach flavored sorbet with inulin showed that it did not significantly (p>0.05) affect the sensory attributes and have higher overall acceptability in the sensory evaluation. In addition, it also has higher preference than the sorbet without the addition of inulin which takes up 63 %.