Senem SUNA, Kübra ÇİFTÇİ, Canan Ece TAMER

SAFRAN KULLANILARAK HAZIRLANAN KOMBUCHA İÇECEĞİNİN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

Bu çalışmada safran ekstaktı (SE) kullanımının, yeşil çay (YÇ) ile hazırlanan kombucha içeceğinin bileşimi ve duyusal özellikleri üzerine olan etkilerinin araştırılması amaçlanmıştır. Bu amaçla SE, YÇ infüzyonuna eklenmiş ve 28±2 °C'de (120 saat) fermente edilmiştir. YÇ ile hazırlanmış (kontrol) ve SE ilave edilmiş kombucha örneklerinin toplam asitlik değerleri fermentasyon sonunda sırasıyla 3.96 ve 4.02 g/L’ ye ulaşmıştır. İçeceklerin toplam fenolik madde içeriği (TFM) ve toplam antioksidan kapasite değerlerinde (TAK), kültür içermeyen örneklere göre artış görülmüştür. Mevcut bulgular, YÇ infüzyonuna SE ilavesinin, TFM ve TAK değerlerinde artış meydana getirdiğini göstermiştir. Fermentasyon sonunda YÇ ile hazırlanan ve SE ilave edilen kombucha örneklerindeki TFM artışı sırasıyla %73.51 ve %43.85 olarak belirlenmiştir. Bu çalışmaya ait sonuçlar, kombucha fermentasyonunda kullanılan yeşil çaya safran ektraktı eklenmesi ile, içeceğin fonksiyonel ve duyusal özelliklerinin iyileştirilmesinin yanı sıra, besleyici özelliklerinin geliştirildiğini ortaya koymuştur.

Anahtar Kelimeler:

Kombucha, safran, fermentasyon, antioksidan kapasite

DETERMINATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF KOMBUCHA BEVERAGE PREPARED WITH SAFFRON

This research aimed to explore the impacts of saffron extract (SE) on composition and sensorial features of kombucha beverage prepared with green tea (GT). For this point, SE was added to GT infusion then fermented at 28±2 °C (120 h). Total acidity of samples prepared with GT (control) and saffron extract added kombucha (SEK) reached to 3.96 and 4.02 g/L, respectively at the end of the fermentation. Total phenolic content (TPC) and total antioxidant capacity (TAC) of the beverages raised in proportion to uncultivated samples. The current findings demonstrated that SE addition to GT infusion resulted with an increment in TPC and TAC. At the end of the fermentation, increase of TPC in control and SEK were determined as 73.51% and 43.85%, respectively. The results revealed that SE addition to GT for kombucha fermentation provided enhanced nutritional properties as well as improving functional and sensorial attributes of the beverage.

Keywords:

Kombucha, saffron, fermentation, antioxidant capacity,

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