Development of Kombucha Tea with Gac and Mango Fruits: Sensory, Nutritional, Phytochemical, Physicochemical and Antioxidant Evaluation

QR Code

Development of Kombucha Tea with Gac and Mango Fruits: Sensory, Nutritional, Phytochemical, Physicochemical and Antioxidant Evaluation

Kombucha tea is a sweetened black tea beverage that undergoes fermentation with a starter culture of bacteria and yeast (SCOBY). In this study, gac (Momordica cochinchinensis) and mango (Mangifera indica) fruits were primarily chosen for infusion into kombucha due to their health benefits. Thus, thi...

Full description

Bibliographic Details
Main Authors:	Nurus S.A. Aziz, Nurus S.A. Aziz, Mohd F.A Bakar, Mohd F.A Bakar, Dzulkarnain F.M. Farid, Dzulkarnain F.M. Farid, Tri B. Julianti, Tri B. Julianti
Format:	Article
Language:	English
Published:	2023
Subjects:	T Technology (General)
Online Access:	http://eprints.uthm.edu.my/9620/ http://eprints.uthm.edu.my/9620/1/J16144_f80849e50fa118dbc886a10f758ab415.pdf

Similar Items

Developments of spray-dried Kombucha tea beverage
by: Mat Nor, Nor Arifah
Published: (2020)

Effects of sugar sources and fermentation time on the properties of tea fungus (kombucha) beverage
by: Hasan, Belal J. Muhialdin Mula, et al.
Published: (2019)

The effect of storage conditions on ethanol content of kombucha tea
by: Sharizainor Sharina, Mohamed Shariff, et al.
Published: (2023)

Encapsulation of phenolics in kombucha tea: Antioxidant activity of end products
by: Hazrulrizawati, Hamid, et al.
Published: (2023)

Effects of starter culture and sweetener on biochemical compounds and microbial diversity of kombucha tea
by: Ahmad Azfaralariff,, et al.
Published: (2022)

The impact of an antenatal resilience and optimism workshop on postnatal depressive symptoms
by: Ratna, Josephine Maria Julianti
Published: (2015)

Development of kombucha beverage derived from aquilaria malaccensis tea infused with pineapple and mint
by: Looi, Tze San
Published: (2022)

Screening of microbial population in Sabah tea kombucha pellicle for its potential as prebiotic and probiotic supplement
by: Nasir, Nurul Farhana, et al.
Published: (2024)

Domestic wastewater nutrients removal using GAC and limestone by physico-chemical treatment
by: Hussain, S., et al.
Published: (2006)

Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
by: Mohd Roby, Bizura Hasida
Published: (2020)

The effects of encapsulation process involving arabic gum on the metabolites, antioxidant and antibacterial activity of kombucha (fermented sugared tea)
by: Mohsin, Aliah Zannierah, et al.
Published: (2022)

Modelling pH dynamics, SCOBY biomass formation, and acetic acid production of Kombucha fermentation using black, green, and Oolong Teas
by: Chong, Ann Qi, et al.
Published: (2024)

Simulations of hirschsprung’s disease using fractional differential equations
by: Abdullah, F.A.
Published: (2013)

Physico-chemical method for ammonia removal from synthetic wastewater using limestone and GAC in batch and column studies
by: Hussain, S., et al.
Published: (2006)

Kesan penambahan fukoidan terhadap kualiti penyimpanan kombucha
by: Nurul Shahirah Aziz,, et al.
Published: (2024)

Physicochemical, phytochemical and sensorial quality of gummy candies produced from mango (mangifera indica) peels with different types of fruit sweeteners
by: Chong, Wai Yan
Published: (2022)

Personaliti pensyarah dalam pembentukan akhlak pelajar : kajian di Universiti Sains Islam Malaysia (USIM)
by: Nurus Saadah, Md Yusof
Published: (2021)

Curing, Mechanical And Aging Properties Of Bentonite Filled Ethylene Propylene Diene Monomer Composites
by: Mat, Nurus Sakinah Che
Published: (2018)

MHD mixed convection peristaltic flow with variable viscosity and thermal conductivity
by: Hayat, T., et al.
Published: (2014)

Composition and abundance of macrobenthos in intensive tropical marine shrimp culture ponds
by: Shishehchian, F., et al.
Published: (1999)

Characterization of cellulose production by a Gluconacetobacter xylinus strain from Kombucha
by: Nguyen, V., et al.
Published: (2008)

Skala Saringan Sensori (SSS)
by: Jusoh, Masnira, et al.
Published: (2020)

A new blood fluke,Parasanguinicola vastispina gen. nov., sp. nov. (Trematoda: Sanguinicolidae), from sea bass Lates calcarifer (Centropomidae) cultured in Malaysia
by: Herbert, B.W., et al.
Published: (1995)

Miscible C02 injection: Sensitivity to fluid properties
by: F.M., Nasir, et al.
Published: (2008)

An optimized method for thermal diffusivity measurement of peeled off fruits and vegetables.
by: F.A., Ansari, et al.
Published: (2009)

The impact of information technology and organizational structure on job satisfaction among academic staff at Al-Azhar University in Palestine
by: Albaz, Mohamed F.M
Published: (2014)

Adsorption of cadmium by CNTS grown on GACS
by: Al-Mamun, Abdullah, et al.
Published: (2011)

Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam
by: Chong, Ann Qi, et al.
Published: (2024)

Sensorial and physicochemical characteristics of herbal noodle enriched with centella asiatica
by: Fadzil, N.F., et al.
Published: (2020)

Comparison of bioactive compounds and sensory evaluation on edible flowers tea infusion
by: Hussain, Norhayati, et al.
Published: (2019)

Sensory evaluation and contamination test on mango fruit (Mangifera indica) puree
by: Amid, Azura, et al.
Published: (2011)

Stability and density analysis of mango bark and mango leaf nanofluids
by: Chen, J. L. T., et al.
Published: (2020)

Real-time simulation of liquid process plant using GENESIS software
by: Aldebrez, F.M., et al.
Published: (1997)

Dyeing using Pulverized Mangosteen husk and Sepang wood on Cotton and Silk
by: Faiz, F.A, et al.
Published: (2011)

Construction Health and Safety: Effectiveness of Safety Incentive Programme
by: Zulkefli, F.A., et al.
Published: (2014)

Stability and density analysis of mango bark and mango leaf nanofluids
by: James Lau, Tze Chen, et al.
Published: (2020)

Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome
by: Ann, Qi Chong, et al.
Published: (2023)

A 4X4 Space Dilated Lightwave Network - A New Approach
by: Suliman, F.M., et al.
Published: (2002)

A Space Dilated Lightwave Network-A New Approach
by: Suliman, F.M., et al.
Published: (2003)

Biodiversity of macrofungi of mango (Mangifera sp.) and their pathogenic importance
by: Abdullah, F.
Published: (1999)