Functionalization with mormix and mulberry powders of kombucha produced with whey at different concentrations

In this study, the fortified fermented beverages with Kombucha culture (SCOBY) and different concentrations of whey (PAS) (25%, 50%, 75%) by using mulberry powder to give natural sweetness with mormix rich in bioactive components during fermentation (1st, 5th, 7th, 9th, 11th and 13th days) microbiological, physico-chemical and sensory properties were investigated. The lowest acetic acid bacteria count (6.87 log10 cfu/mL) was found in the control sample, and the highest (8.07 log10 cfu/mL) was found in the sample produced with green tea+75% whey+mormix+mulberry powder (KMP3). Lactobacillus spp. and Lactococcus spp. counts was determined with the highest in the KMP3 sample. The effect of the samples on the yeast counts developed in Kombucha drinks was determined to be very significant (p<0.01). The use of green tea and different raw materials for Kombucha fermentation caused changes in dry matter, titration acidity and pH values. The viscosity results was found to be very significant during fermentation and adding with different concentrations of whey and mormix+mulberry powder (p<0.01). It was determined that L*, a*, b*, C*, H0 and ∆E* color parameters of Kombucha teas enriched with whey and mormix+mulberry powder changed during fermentation. In fermented beverage samples made with Kombucha culture, an increase was observed in total phenolic substance (981.33-1515.30 mg GAE/g) and antioxidant capacity (DPPH 59.03-94.29%) during fermentation depending on the raw materials added. The sensory analysis results showed that the most preferred sample was a fermented beverage prepared with green tea+25% whey+mormiks+mulberry powder (KMP1). It has been obtained from the thesis findings that Kombucha can be evaluated as a new fermented beverage because raw materials such as whey and mormix used in its production provide strong antioxidant properties.