Product Development, Chemical and Microbial Analysis of Orange Mint Kombucha

Low, Poh Yee (2024) Product Development, Chemical and Microbial Analysis of Orange Mint Kombucha. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Kombucha is an effervescent, tangy, and slightly acidic fermented tea beverage enriched with probiotics, organic acids, and bioactive compounds through symbiotic fermentation with bacteria and yeast cultures. This study aimed to develop an Orange Mint Kombucha by incorporating orange juice and mint leaves into the fermentation process. The impact of these additions on the chemical properties, antioxidant activity, microbial, and sensory characteristics of the resulting beverage were comprehensively analyzed. Controlled formulations included 100% black tea kombucha as the control, with variations (6% orange juice, 0.2% mint leaves), (8% orange juice, 0.4% mint leaves) and (10% orange juice, 0.5% mint leaves) respectively. The fermentation process involved an initial 17-day fermentation period of black tea, sugar, and starter tea with SCOBY, followed by a 3-day secondary fermentation with the addition of orange juice and mint as per predetermined formulations. Analytical assessments encompassed pH, Brix, titratable acidity, total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, and sensory evaluation of all kombucha variants. Microbiological analyses included total plate count, lactic acid bacteria count, and yeast count to ascertain the presence of beneficial microorganisms in the final product. Results indicated that orange mint kombucha exhibited significantly higher pH and Brix values compared to the control, albeit accompanied by a considerable reduction in DPPH inhibition percentage, TPC, and TFC. Furthermore, total plate count and yeast count were notably elevated in orange mint kombucha, suggesting augmented growth of fermenting microorganisms facilitated by the addition of orange juice. The orange mint kombucha demonstrated a lactic acid bacteria count of 106 CFU/mL, potentially fulfilling probiotic criteria. Additionally, sensory evaluation revealed greater acceptability of orange mint kombucha compared to the control, particularly among younger panelists, attributed primarily to reduced tartness. Overall, this study suggests that the combination of orange and mint holds promise for enhancing the fermentation process of kombucha. Ongoing optimization endeavors are necessary to further enhance the antioxidative potency of orange mint kombucha.