| dc.description.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. | en_US |
