Caracterización química de un fermentado a base de moringa y sábila
DOI:
https://doi.org/10.29105/idcyta.v8i1.26Keywords:
kombucha, non-alcoholic fermentation, aloe vera, moringaAbstract
Kombucha is a fermented beverage produced from a symbiosis of bacteria and yeasts composed of infusing tea leaves by fermentation of sugary substrates that form a gelatinous mass of bacterial cellulose on top of the drink, called SCOBY (Symbiotic Culture of Bacteria and Yeast). There are many variations of kombucha made with fruit juices, milk, etc. Nowadays, different substrates are needed. The objective of this research was to evaluate the behavior of pH, acidity and brix degrees of a non-alcoholic fermented product made from aloe vera and moringa. There 11 treatments were made with different concentrations of moringa, dextrose, and aloe vera, to which pH, acidity, and turbidity were analyzed during 12 days of fermentation. The treatments T3, T4, T7, and T8 obtained an acidity between 1.2-1.6% and pH of 4.7-7.0. The rest of the treatments obtained quantities up to 3.2, due to its low pH caused by microorganisms and their ability to produce higher amounts of organic acids. On the other hand, turbidity did not significantly differ during the fermentation. Therefore, the lower concentration of moringa, dextrose, and aloe vera in the same proportion favored the best acidity and pH conditions for kombucha fermentation.
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