ACOMPANHAMENTO DO PROCESSO DE ACIDIFICAÇÃO DA KOMBUCHA PRODUZIDA COM CHÁ Camellia sinensis VERDE E PRETO

Abstract

The growing search for a healthier life meets the demand for foods with functional properties, such as probiotic drinks. Kombucha is a drink obtained from the fermentation of green or black tea (Camellia sinensis), with pH being one of the most important parameters of the quality control of the drink, since the acids formed have been attributed as responsible for its functional activities. Given the above, the objective of this study was to monitor the acidification process of Kombucha, by evaluating the pH of black and green teas in a static system during seven days of fermentation. Samples were taken at the time of inoculation (time zero) and every 24 hours until the last day, having evaluated the pH of the teas, in triplicate. The developed Kombuchas showed a drop in the pH value over the days and, on the last day of fermentation, it was found that the beverages produced were within the pH parameters established by Brazilian legislation.