Microbiological and sensory characterization of kombucha SCOBY for culinary applications
2021
Torán-Pereg, Paula | del Noval, Blanca | Valenzuela, Susana | Martínez, Josefina | Prado, Diego | Perisé, Ramón | Arboleya, Juan Carlos
Kombucha is a black tea fermented drink. It has been consumed for thousands of years in China, Russia and other Eastern countries. The fermentation process starts by adding part of some previous fermented tea and the inoculation of a starter in hydrogel form known as SCOBY, an acronym for Symbiotic Colony of Bacteria and Yeast. This work shows that the SCOBY could be edible and used for gastronomic value elaboration. During the process, it acquires different organoleptic characteristics that requires distinct culinary techniques to be processed. The results show that applying the right culinary technique to the SCOBY, improves consumer acceptance. The adoption of the SCOBY as a new ingredient could help to reduce the food waste that is generated during kombucha making and bring new textures and possibilities for creativity and innovation in the kitchen.
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