Development of Kombucha Tea with Gac and Mango Fruits: Sensory, Nutritional, Phytochemical, Physicochemical and Antioxidant Evaluation

• Main Authors: Nurus S.A. Aziz, Nurus S.A. Aziz, Mohd F.A Bakar, Mohd F.A Bakar, Dzulkarnain F.M. Farid, Dzulkarnain F.M. Farid, Tri B. Juliant, Tri B. Juliant
• Format: Article
• Language: English
• Published: 2023
• Subjects: T Technology (General)
• Online Access: http://eprints.uthm.edu.my/10714/1/J16144_f80849e50fa118dbc886a10f758ab415.pdf; http://eprints.uthm.edu.my/10714/; http://www.doi.org/10.26538/tjnpr/v7i5.10

Kombucha tea is a sweetened black tea beverage that undergoes fermentation with a starter culture of bacteria and yeast (SCOBY). In this study, gac (Momordica cochinchinensis) and mango (Mangifera indica) fruits were primarily chosen for infusion into kombucha due to their health benefits. Thus, thi...