Asian Journal of Food Research and Nutrition

Probiotic and prebiotic drinks are promoters of the growth and maintenance of healthy intestinal microbiota composition. In spite of that, a product that gathers the medicinal attributes of symbiotic multiple yeast- bacteria colonies, like Kombucha, has not yet been explored and appears to be potentially profitable for human. "Kombucha" is a beverage created by brewing black or green tea and sugar using a SCOBY (Symbiotic Culture of Bacteria and incentive), generally for 7 – 21 days. Quantification of the many constituents that make up our food, whether they are desirable (vitamins, antioxidants, nutrients) or undesirable (pesticides, toxins), is one of the most practical applications of chemistry. A low- sugar kombucha beverage using chicory root powder as fermentation substrate with sensorial acceptability compatible with the traditional Kombucha was developed in the present study and analyzed using high-performance liquid chromatography (HPLC). Kombucha produces acetic acid in addition to a variety of other organic acids and vitamins. The aim of this study was to analyze the acid content of kombucha over a 21-day fermentation period in order to characterize the fermentation kinetics. The organoleptic characteristics such as appearance, odor, flavour, and over all acceptability of the sample were analysed using 9-point hedonic scale. Advancements in the aroma and taste are necessary for acceptable Chicory infused Kombucha beverage.