Banca de QUALIFICAÇÃO: MORENA SENNA SAITO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : MORENA SENNA SAITO
DATE: 22/08/2023
TIME: 20:15
LOCAL: Faculdade de Farmácia
TITLE:

 

 

Kombucha coffee flavor: physicochemical and sensory characterization

 

KEY WORDS:

 

PAGES: 25
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Padrões, Legislação e Fiscalização de Alimentos
SUMMARY:

Kombucha (Medusomyces Gisevii Lindau) is a beverage of Asian origin, considered healthy and increasingly gaining ground in the functional food market. It has unusual sensory characteristics such as high acidity, turbidity and little sweetness. Its consumption is associated with some health effects such as improved gastrointestinal functions, reduced blood pressure, improved liver, improved immune system, among others. The objective of this study was to elaborate a kombucha drink based on green tea with the addition of special coffee in the first fermentation and to evaluate the physical chemical composition and sensory acceptance of color, flavor and aroma. The drinks were prepared by varying the proportion of special coffee resulting in 4 formulations 20% (K1), 40% (K2), 60% (K3) and 80% (K4), the other ingredients all in a fixed proportion. In addition to the physicochemical characteristics recommended by legislation, such as total acidity, pH, volatile acidity, alcohol content between %0.5v/v and 8.0%v/v, total sugars, ash, moisture, protein, lipids, sodium and the color parameters of the 4 formulations. Regarding pH and volatile acidity, all formulations reached the kombucha identity standard. With the exception of K4, all other formulations were classified as alcoholic kombuchas. With regard to color, as the proportion of coffee increased, the luminosity decreased and the values of a* and b* increased, indicating a tendency towards a yellowish-red color. In sensory terms, the K4 and K3 formulations were the best accepted in all aspects, and can be considered the formulations with high potential for commercialization.Keywords: preparation, arabica coffee, camellia sinensis, sensory acceptance, fermentation time.

 

COMMITTEE MEMBERS:
Interna - 1142664 - MARION PEREIRA DA COSTA
Externo à Instituição - GIOVANI BRANDÃO MAFRA DE CARVALHO - UEFS