Chemical, Antioxidant, And Sensory Properties Of Fruit-based Kombucha Beverages Prepared From Ruby And Queen Guavas (Psidium Guajava L.)

Abstract

Guava juice-based kombucha is a beverage of guava juice fermented with a kombucha consortium called SCOBY (Symbiotic Consortium of Bacteria and Yeast). The objective of this study was to examine the impact of two different factors which is type of guava fruit and mixing ratio between fruit juice and kombucha tea on the chemical characteristics, antioxidant and sensory properties of the beverage. The results demonstrated that there were increases in pH, total phenolic content and antioxidant activity as well as a decrease in titratable acidity significantly by increasing the fruit juice proportion in the final product. The results also showed that there were significant differences between two guava cultivars added in terms of titratable acidity, total phenolic content and antioxidant capacity. The red guava led to higher total phenolic content but lower antioxidant activity, indicating phenolic compounds may not be the main antioxidants in the beverage. Sensory evaluation indicated that aroma was the only attribute having the significant difference among samples. These findings support the possibility of developing a guava juice-based kombucha beverage with a high added value and functional properties. The kombucha formulated from 70% Ruby guava juice aligns in both industrial production priorities and statistical analyses, demonstrated by the antioxidant capacity of 151.32 mg VCE/100 mL, total phenolic content of 64.93 mg GAE/100 mL, coupled with an aroma panel score of 7.9 with its distinctive aroma and an overall acceptability rating of 7.65.