Production of Cocoa Kombucha from Cocoa Bean Husk and Cocoa Juice
Article Sidebar
Main Article Content
Abstract
This research studies the optimal conditions for producing cocoa kombucha beverage from cocoa bean husks and fresh cocoa juice. Study on the effects of cocoa bean husk tea concentration at 4-10% (w/v), initial total soluble solids at of 15-30 oBrix and concentrate volume at 10-40 mL. Changes in pH and total soluble solids during the fermentation process were measured, and antioxidant content was analyzed. The storage conditions of the cocoa kombucha beverage were also investigated. The results indicated that the most suitable conditions for producing cocoa kombucha with the highest antioxidant activity were a fresh cocoa tea concentration of 10% (w/v), an initial total soluble solid of 15 oBrix, and a concentrate volume of 10 mL. After 7 days of fermentation, the pH value was 3.05 and antioxidant activity reached 55.55%. When the cocoa kombucha was diluted with water at a ratio of 1:0.5 and the total soluble solids were adjusted to 15 °Brix, the most favorable taste was achieved. Storage at 4 °C resulted in increased fizziness and extended the beverage's shelf life to 14 days.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Journal of TCI is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
References
Liu, C., Hsu, W., Lee, F., & Liao, C. (1996). The isolation and identification of microbes from a fermented tea beverage, Haipao and their interactions during Haipao fermentation. Food Microbiol, 13, 407–415. DOI no.: 10.1006/fmic.1996.0047
Mayser, P., Fromme, S., Leitzmann, G., & Gründer, K. (1995). The yeast spectrum of the ‘tea fungus kombucha’. Mycoses, 38, 289–295. DOI no.: 10.1111/j.1439-0507.1995.Tb 00410.x
สุภาดา ฟองอาภา. (2567). คอมบูชา (Kombucha). สืบค้นจาก https://hdmall.co.th/blog/health/what-is-kombucha/?utm_source=chatgpt.com
Zekrumah, M., Begua, P., Razak, A., Wahab, J., Moffo, N., Ivane, A., Oman, M., Elrashied, H., Zou, X., & Zhang, D. (2023). Role of dietary polyphenols in non-communicable chronic disease prevention, and interactions in food systems: An overview. Nutrition, 112, 112034. DOI no.: 10.1016/j.nut.2023.112034. Epub 2023 Mar 15. PMID: 37285724.
วิธีทำ Scoby ขึ้นเอง หัวเชื้อคอมบูชา Step-by-Step. (2564). สืบค้นจาก https://www.Naturekombuchath.com/post/how-to-make-scoby-from-scratch?utm_source=chatgpt.com
Namchot, C., Phasuk, S., & Takonphakdee. P. (2013). Efficiency of Feronia lomonia swingle branch crude extract asantioxidant. pp. 251-260. In the 5th Rajamangala University of Technology National Conference, 28 March 2014, IMPACT Muang Thong Thani, Nonthaburi. (in Thai)
Dufresne, C., & Farnworth, E. (2000). Tea, Kombucha, and health: a review. Food Research International, 33(6), 409-421. DOI no.: 10.1016/S0963-9969(00)00067-3
Balentine, D. A. (1997). Special issue: tea and health. Critical Reviews in Food Science and Nutrition, 8, 691-692.
พิสุทธิ์ บุตรสุวรรณ. (2561). ชาหมักคอมบูชา. Food, 48(1), 56-58.
Okiyama, D.C.G., Soares, I.D., Cuevas, M.S., Crevelin, E.J., Moraes, L.A.B., Melo, M.P., Oliveira, A.L., & Rodrigues, C.E.C.(2018). Pressurized Liquid Extraction of Flavanols and Alkaloids from Cocoa Bean Shell Using Ethanol as Solvent. Food Res. Int. 2018, 114, 20–29. DOI no.: 10.1016/j.foodres.2018.07.055
ศิริพร เหลียงกอบกิจ. (2551). โกโก้ที่มาของความอร่อย. จุลสารข้อมูลสมุนไพร, 25(4), 3-12.
นิสา ร่มส้มซ่า, จุฑามาศ พรสันเทียะ, ทิพย์วรินทร์ ริมลำดวน, และ กุณฑิกา เวชกลาง. (2564). คุณสมบัติทางชีวภาพของผลิตภัณฑ์คอมบูชาที่เกิดขึ้นในระหว่างกระบวนการหมัก. วารสารนเรศวรพะเยา, 14(1), 76-87.
สาวิตรี ลิ่มทอง. (2549). ยีสต์: ความหลากหลายและเทคโนโลยีชีวภาพ. กรุงเทพฯ: มหาวิทยาลัยเกษตรศาสตร์, (น. 611).
Nyhan, L.M., Lynch, K.M., Sahin, A.W., & Arendt, E.K. (2022). Advances in Kombucha Tea Fermentation: A Review. Appl. Microbiol, 2, 73–103. DOI no.: 10.3390/applmicrobiol2010005
