[6-1130-P] Functional/Wellness Foods & Nutrition (6th)

[6-1130-P-02] Effect of Sucrose and Glucose on Coffee Kombucha Carbonation

*Chutamas Maneewong¹, Thittaya Choompoosee¹ (1. Department of Biotechnology, Faculty of Science, Maejo University, San Sai, Chiang Mai 50290(Thailand))

Keywords:kombucha, carbonation, fermented beverage, coffee, functional food

Kombucha is a functional food and a traditional carbonated soft drink. Natural carbonation is formed by microorganism during kombucha fermentation. However, coffee kombucha has a lower gas when compared to tea kombucha. The objectives of this study were to investigate effect of sugars on increasing gas formation and evaluate sensory characteristics of the coffee kombucha. The sugars including sucrose, glucose and mixture of sucrose and glucose were studied. The results found that the mixture of sucrose 5 % (w/v) and glucose 5 % (w/v) aerobically fermenting for 4 days, and then continuously fermenting in the closed container (without aeration) for 5 days revealed highest gas production. Acidity of the product was pH 3.14 and total acid 7.44% (v/v). The number of yeast, lactic acid bacteria and total bacteria in the product were 7.8, 6.8 and 6.7 log CFU/ml, respectively. Additionally, sensory characteristics were evaluated, overall acceptance, carbonation and mouthfeel were marked with 6.96 ± 0.49, 6.67±0.92 and 7.16±0.63, respectively.