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Authors
Abstract(s)
Atualmente, a kombucha é uma bebida que tem ganho popularidade e apresenta um grande
potencial de crescimento no mercado das bebidas saudáveis devido a ser um produto
fermentado. Este trabalho tem como objetivo desenvolver uma kombucha que apenas utilize
sumo de fruta na segunda fermentação, utilizando dois frutos: marmelo e cereja. Esta
escolha deve-se ao facto de serem produtos endógenos e sazonais que apresentam quebras
na sua cadeia devido a sua alta perecibilidade, sendo assim possível utilizar os frutos sem
valor comercial (baixos calibres e com defeito). As duas bebidas apresentaram um título
alcoolométrico adquirido abaixo de 0,5% sendo considerada uma bebida não alcoólica.
Nutricionalmente as kombuchas desenvolvidas apresentam um valor de fibra bruta
relativamente elevado para uma bebida, a kombucha de cereja com 0,79g/100Kcal e a de
marmelo 2,10g/100kcal, sendo a última considerada um produto “fonte de fibra”. Quando
quantificados os açucares presentes, antes e pós segunda fermentação em ambos os casos
foi possível aferir uma perda de sacarose e o aumento de frutose e glucose. Todas as
kombuchas apresentaram um resultado em prova sensorial acima do limite de aceitação.
Kombucha as a drink is gaining popularity and exhibits substantial growth potential within the healthy beverages market due to be a fermented product. This work aims on developing a kombucha that solely uses fruit juice during the second fermentation, specifically utilizing quince and cherry. These fruits were selected because they are endogenous and seasonal, and their high perishability, which often results in losses in the food chain due to their high perishability, thus allowing the use of non-commercial grade fruits (smaller or defective). The resulting beverages demonstrated an alcohol content below 0,5 % classifying them as non-alcoholic. Nutritional analysis revealed that the kombuchas developed have a relatively high crude fibre value for a beverage, with cherry kombucha containing 0,79g/100Kcal and the quince kombucha with 2,10g/100Kcal, the latter considered a “source of fibre’ product. Sugars analysis indicated a reduction in sucrose and increase in fructose and glucose levels when compared before and after the second fermentation. Sensory evaluation showed that all kombuchas exceeded the acceptance threshold.
Kombucha as a drink is gaining popularity and exhibits substantial growth potential within the healthy beverages market due to be a fermented product. This work aims on developing a kombucha that solely uses fruit juice during the second fermentation, specifically utilizing quince and cherry. These fruits were selected because they are endogenous and seasonal, and their high perishability, which often results in losses in the food chain due to their high perishability, thus allowing the use of non-commercial grade fruits (smaller or defective). The resulting beverages demonstrated an alcohol content below 0,5 % classifying them as non-alcoholic. Nutritional analysis revealed that the kombuchas developed have a relatively high crude fibre value for a beverage, with cherry kombucha containing 0,79g/100Kcal and the quince kombucha with 2,10g/100Kcal, the latter considered a “source of fibre’ product. Sugars analysis indicated a reduction in sucrose and increase in fructose and glucose levels when compared before and after the second fermentation. Sensory evaluation showed that all kombuchas exceeded the acceptance threshold.
Description
Keywords
Analise Sensorial Cereja Kombucha Marmelo