Product Development, Chemical, and Microbiological Analysis of Mango Cinnamon Kombucha

Chan, Ci (2024) Product Development, Chemical, and Microbiological Analysis of Mango Cinnamon Kombucha. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Kombucha is a functional beverage from Manchuria origin derived from the natural fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). Mango (Mangifera indica L.) is a leading tropical fruit belonging to the Anacardiaceae family and cinnamon (Cinnamomum cassia) is an aromatic herb harvested from tree barks of plant kingdom Lauraceae, both highly nutritive and provides high antioxidant properties. The aim of this research was to study the effect of the addition of mango and cinnamon on the chemical, antioxidant, microbiological and sensory properties of kombucha. Control formulation (10 % mango 0.3 % cinnamon) and formulation with decreased mango concentration (5 % mango, 0.3 % cinnamon; 7 % mango, 0.3 % cinnamon) and increased cinnamon concentration (10 % mango, 0.45 % cinnamon; 10 % mango, 1 % cinnamon) were used in the formulation. The project also compared the chemical and antioxidant properties of the kombucha using fresh and frozen mango. In the result, it was observed that the addition of mango and cinnamon increased the antioxidant activity and phenolic contents of kombucha. The total viable count, lactic acid count and yeast count were also increased as the mixture provided favourable carbon sources for fermentation. 7-point hedonic test results showed that the overall acceptability is good. These findings highlighted that kombucha infused with mango and cinnamon improved its chemical, antioxidant, microbiological and sensory properties