KOMBUCHAS BASED ON MINT TEA AND GREEN TEA INFUSIONS

Abstract

Kombucha is a beverage fermented through the action of a symbiotic culture of microbiologically active bacteria and yeast with sugars and green tea, black tea, or other teas derived from the Camellia sinensis. The objective of this work was to produce three different types of kombucha using three teas: green tea, mint and a mixture of green tea and mint. The drinks were evaluated according to the parameters of alcoholic content, volatile acidity and pH, using as a reference Normative Instruction nº. 41, of September 17, 2019, from the Ministry of Agriculture, Livestock and Supply (MAPA). Sensory analyzes were carried out with 40 volunteers, using the hedonic scale to determine the taster's level of satisfaction, aroma intensity, flavor, appearance, gas level and purchase intention for each drink. The results obtained in the physical-chemical analyzes demonstrated the need to use higher concentrations of sugar or even increase the fermentation time of the drinks, to achieve the volatile acidity values proposed in the legislation. Sensory analyzes showed that the drinks did not obtain high percentages of purchase intention, since kombucha that does not go through the flavoring process does not have such a great commercial appeal. Mint kombuchas and green tea blend with mint were the drinks best rated by tasters in comparison to green tea kombucha, which makes the use of other types of infusion in the preparation of kombucha viable.