Effect of Fermentation Time on Antioxidants Activity and Sensory Evaluation of the Kombucha Tea Beverage Prepared with Hibiscus and Tamarind

Abstract

A fermented beverage called kombucha is made by fermenting green or black tea with sugar and adding the SCOBY symbiotic bacteria under aerobic conditions. Hibiscus and tamarind drinks are traditional drinks that are distinguished in their functional and sensory characteristics. Therefore, in this research, work has been done to transform hibiscus and tamarind drinks from traditional and functional drinks into fermented drinks with new functional and therapeutic properties as well as sensory distinctiveness in taste and color. Also, the study estimated the pH, total phenolic and flavonoid content, as well as DPPH and sensory evaluation in the novel drinks and compared them with traditional kombucha tea. In addition, the study determined the proper fermentation time with incubated yeast (SCOBY). The measurements of day seven and fourteen fermentation were taken for Kombucha tea, Kombucha tea with hibiscus, and Kombucha tea with tamarind then compared with black tea. Caffeine in black tea was more than in Kombucha tea and others may be due to the black tea contained the highest total phenolic and flavonoids which were 164.53 and 12.91 μ g/mL, respectively. Moreover, the radical scavenging ability of the hibiscus and tamarind seems to point out at act as functional foods. Fermented hibiscus beverage has the best sensory evaluation among all resulting beverages. The juice showed a difference in color according to the drink and the fermentation period, in addition to the different colors of the SCOBY With different beverages. So, it could be recommended that the fortification of the Kombucha tea beverage with hibiscus and tamarind enhances its nutritional qualities and phytochemical compositions.