Desenvolvimento e caracterização da bebida kombucha de erva mate (Ilex paraguarienses) utilizando diferentes fontes de carboidratos

Abstract

Kombucha is the beverage obtained by fermenting tea sweetened by a consortium of yeast and acetic acid bacteria, and the teas usually used are black tea and green tea, sweetened with sucrose. The objective of the present work was to develop a mate herb kombucha (Ilex paraguariensis) evaluating the influence of the variation of carbohydrate sources from sucrose, sugarcane syrup and bee honey Apis (Apis melifer), Borá (Tetragona clavipes) ), and Mandaguari (Scaptotrigona Postica); The characterization of kombucha was performed by analysis of pH, total acidity, soluble solids, soluble proteins, total and individual phenolic compounds; In the final product was also performed sensory analysis of the appearance, aroma, taste, color and overall assessment and purchase intention. This differentiation in the carbohydrate source presented variations in the analyzes performed both favorable and unfavorable for the final product, where the different sources influenced in the period in which the bioactive compounds would be in their highest concentration during the fermentation process, as well as the formulation with Sugar cane molasses favor the increase of the total acidity of the drink, resulting in a decrease in sensory acceptance.