Physical - Chemical Profile of Kombuchas Marketed in the Governador Valadares City - Brazil
Nayara Ferreira Zagnoli1, Thays Luke Archangel1, Victórya Soares Ávila1, Vitória Oliveira Silva Paes1, Najara Souza da Silva2, Ana Clara De Alvarenga Morais3, Eloisa Helena Medeiros Cunha4 and Anderson Ferreira Vilela5*
1Nutrition Student Vale do Rio Doce University UNIVALE - Governador Valadares-MG, Brazil
2Agroindustry Student Federal University of Paraíba UFPB - Bananeiras-PB, Brazil
3Nutritionist, Master in Agri-Food Technology, Professor at the Vale do Rio Doce University UNIVALE - Governador Valadares-MG, Brazil
4Nutritionist, Master in Nutrition and Health, Professor at the Vale do Rio Doce University UNIVALE - Governador Valadares-MG, Brazil
5Pharmaceutical, PhD in Process Engineering, Professor at the Federal University of Paraíba, Bananeiras-PB, Brazil
*Corresponding Author: Jessica Mariela Rodríguez Hernández, Degree in Applied Linguistics with an Emphasis in Didactics, Doctorate in Philosophy with an Orientation in Educational Studies, Full-Time Professor at the Faculty of Public Health and Nutrition, Autonomous University of Nuevo León, Monterrey, Mexico.
October 07, 2021; Published: December 20, 2021
Kombucha is a drink typically made of green or black tea, as well as needs the fermentation coming from an association of microorganisms beneficial to health. The consumption of Kombucha has become more frequent, since it brings vast benefits to health, as well as preventing cardiovascular diseases, promoting digestive functions, stimulating the immune system, reducing inflammatory problems. The objective of this work was to evaluate the physical-chemical parameters of Kombucha samples sold in the city of Governador Valadares-MG. This was a qualitative and quantitative experimental type of analytical study, where pH, humidity, ashes, sugars and antioxidants were analyzed. The results obtained showed moisture values according to the standards required by current legislation, no indicative legislation was found for ash values, also showed ideal pH values for Kombucha according to current legislation, presence of ascorbic acid, small amount of reducing and non-reducing sugars and presented satisfactory results for consumption. Therefore, it is of great importance to encourage the consumption of the beverage since it presents benefits for health and quality of life.
Keywords: Kombucha; Fermentation; Microorganisms; Physical-chemical Analysis
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