Year: 2022
Type: dissertation
Abstract: Modern restaurant business needs constant development and introduction of new or improvement of existing technologies and methods, bringing them to the conditions of today.Nowadays, many restaurants offer an expanded range of kombucha.Some restaurants even have their own kombucha production and are already starting to think about using kombucha in dishes and mixed drinks.The global kombucha market accrued earnings worth approximately 2.01 (USD Billion) in 2020 and is predicted to gain revenue of about 12.2 (USD Billion) by 2028, is set to record a CAGR of nearly 25.1 % over the period from 2021 to 2028 [1].Kombucha is a fermented tea drink produced using symbiotic yeast and bacteria cultures [1, 2,3].It has garnered massive interest owing to its beneficial features.Kombucha has rich chemical ingredients and healthy features [1, 2].Furthermore, it comprises of organic acids [1, 2] (acetic, glucuronic, oxalic, citric, malic, lactic, pyruvic, kojic, phosphoric) [2]; vitamins [1, 2] (ascorbic acid [2], E, B, K [1]); mineral substances (potassium, manganese, fluoride ions) [1]; polyphenols [1]; amino acids (theanine, glutamine) [1]; ethyl alcohol [2]; sugars (monosaccharides, disaccharides) [2]; enzymes (catalase, lipase, protease, zymase, sucrase, carbohydrase, amylase, tryptase) [2]; pigments (chlorophyll, xanthophyll) [2]; lipids (sterols, phosphatides, fatty acids) [2]; purine bases of tea leaves [2].Reportedly, the product is usually prepared using black tea.However, it can also be prepared through fermenting of other forms of tea such as white tea, green tea, yellow tea, and red tea.Moreover, tea type has prominent influence on parameters associated to anti-oxidant potential pH along with its ingredients such as sugar, acetic acid, and alcohol.For the record, red and green tea is rich anti-oxidant source on 1st and 14th day of fermentation and hence the choice of red tea or green tea form can prove beneficial for kombucha preparation.Nevertheless, black tea is considered as best ingredient conditioning proper kombucha contents & its healthy properties [1].The peculiarity of kombucha production allows obtaining a very wide range of bases for soups, syrups, sauces, bases for food pairing juices, mixed cocktails and desserts.Also, kombucha by itself is good instead of, or together with a wine food pairing [3].
Institution: National University of Food Technologies
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W7199548290