Elaboración de kombucha con base a extracto herbal de lavanda y flor de jamaica

Abstract

The high consumption of sugary drinks has led to the onset of diseases such as obesity, diabetes, liver disease and cardiovascular disease, and the various industrially produced drinks do not add any nutritional value to people's diets. The aim of this research was to elaborate a Kombucha beverage obtained through a fermentation process of the Scoby symbiosis in black tea and sugar (sucrose) for 14 days at a temperature of 16°C in the city of Riobamba, the fermentation process was conducted in the presence of a herbal extract of lavender and hibiscus flowers, which were boiled in an aqueous medium. The fermentation of kombucha is the result of a symbiotic relationship between bacteria, moulds and yeasts, which encourages the growth of non-pathogenic organisms in the beverage. The physico-chemical characteristics were determined on three samples with different dosages and the herbal extract. Subsequently, a sensory evaluation was conducted by 25 tasters with gastronomic knowledge, who had been previously selected from the Faculty of Public Health of the Gastronomy course. The tasters evaluated the different samples using a hedonic scale, with the objective of determining the most suitable sample. A further analysis of the microbiological characteristics was conducted, which determined the pH to be 2.98, with a measurable acidity of 0.24% acetic acid and the presence of moulds and yeasts at a concentration of 3. Two hundred and forty-four colonies of mesophilic aerobic bacteria were also observed, with catalase giving a positive result and the absence of pathogenic microorganisms. The values obtained were compared with those of other bibliographic sources and met the conditions established according to INEN standards. This drink has probiotic benefits, helps digestion and accelerates metabolism, and provides a nutritional value different from that of other industrialised drinks.