Innovative Development of Instant Kombucha Drink and Kombucha Ice Cream Using Spray Drying Techniques

Authors

  • Mohd Nazri Abdul Rahman Nutritional Biochemistry Research Group, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
  • Viha Vivilin Masawal Food Science and Nutrition Programme, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
  • Rachel Yieng Qing Yii Food Science and Nutrition Programme, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
  • Natasha Narudin Food Science and Nutrition Programme, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
  • Rovina Kobun Food Science and Nutrition Programme, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
  • Nor Hayati Muhammad Centre of Foundation Studies, Universiti Teknologi MARA, Cawangan Selangor, Kampus Dengkil, 43800 Dengkil, Selangor, Malaysia
  • Edwin Yau Chen Ng Releaf Brewery Enterprise, 31-11-33A The CEO, Lebuh Nipah 5, 11700 Gelugor, Pulau Pinang, Malaysia
  • Muh. Ade Artasasta Faculty of Mathematic and Natural Science, Universitas Negeri Malang, Jl. Semarang 5 Marang, 551312 Malang, Indonesia

DOI:

https://doi.org/10.37934/fsat.3.1.123

Keywords:

Instant Kombucha powder, cold shock, pasteurization , yeast removal, spray drying, Kombucha ice cream

Abstract

This research focuses on the development of instant kombucha drink and kombucha ice cream using spray drying techniques. Kombucha, a fermented tea known for its health benefits, is processed to halt alcohol production and enhance its usability in various forms. The study utilized three treatment methods to ferment kombucha: Cold shock at ≤ 4°C for 5 days, pasteurization at 72°C for 20 mins and yeast removal using a coffee filter, alongside a standard fermentation control. The spray drying process was applied to kombucha from these treatments to produce instant kombucha powder. The physicochemical properties, nutritional quality and microbial safety of the resulting powder were evaluated. The best results were obtained from pasteurization, yielding a powder with low alcohol content (0.13 % w/w), desirable physicochemical properties (4.70 total dissolved solids, 3.10 pH, 0.2177 titratable acidity) and microbial safety (< 1 CFU/ml). Subsequently, instant kombucha powder was utilized to develop two new products: Instant kombucha drink and kombucha ice cream. The instant drink reconstituted well with water, maintaining the original kombucha's flavour profile and health benefits. The kombucha ice cream was formulated to preserve the bioactive compounds and probiotics, offering a novel health-promoting dessert option. Sensory evaluations indicated high consumer acceptance for both products, with the instant drink and ice cream scoring well on taste, texture and overall satisfaction. The innovative use of spray drying to produce instant kombucha powder and its application in diverse products highlights the potential for expanding kombucha’s market presence while retaining its health benefits.

Downloads

Download data is not yet available.

Published

2024-09-18

Issue

Section

Articles