HPLC Characterization and Sensorial Analysis of Kombucha Based Synbiotic Beverage Infused with Chicory Root Powder (Cichorium intybus)

Abstract

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.