Determination of some properties in kombucha produced with white, black and green tea.
Yazarlar (7)
Mehmet Güldane
Prof. Dr. Mustafa BAYRAM Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Semra Topuz
Cemal Kaya
Hatice Burcu Gök
Murat Bülbül
Merve Koç Tokat Gaziosmanpaşa Üniversitesi
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 01-2017 |
| Cilt / Sayı / Sayfa | 34 / 1 / 46–56 | DOI | 10.5555/20183174457 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20183174457 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| Kombucha is a drink produced by fermentation of sweetened tea due to symbiotic relationship between yeast and acetic acid bacteria species. In this study; pH value, total acidity, alcohol, total phenolic compounds quantities, caffein and some individual compounds contents of kombucha drinks produced using white, black and green tea were determined. At the end of the fermantation, pH and total acidity (% acetic acid) values of kombuchas including white, black and green tea were found 3,11; 3.22; 3.16 and 8,9; 9,2; 9,0, respectively. Total phenolic compund content of kombuchas produced with white tea (736,1 mg GAE/L) was higher than others. The highest amount of compounds analyzed in the kombucha samples were identified as caffeine. Gallic acid (4,76±1,06 mg/L), caffeine (63,47±4,64 mg/L) and epicatechin (1,59±0,06 mg/L) quantities of kombuchas produced with using white tea were found higher than … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 2 |