Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, UPM, Serdang, Malaysia.
J Sci Food Agric. 2025 Jan 15;105(1):285-293. doi: 10.1002/jsfa.13827. Epub 2024 Sep 8.
The scoby pellicle of symbiotic culture of bacteria and yeast is a by-product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose.
Scoby from black, green and oolong tea kombucha fermentation was assessed for its hydrocolloid effects in mango jam-making through evaluation of physicochemical, textural and sensory characteristics. Quality of jam was significantly improved with water activity reduction up to 22.22% to 0.679, moisture content reduction up to 37.06% to 19.92%, and a pH drop up to 5.9% to 3.19 with the use of 20 to 100 g kg scoby. In colour analysis, presence of scoby led to a brighter jam due to higher values from 30.98 to a range of 31.82 to 40.83. Texture of jam with scoby gave higher gel strength and adhesiveness, with the most prominent effects from the black tea kombucha. Overall acceptability in sensory test scoring was above 70% on a nine-point hedonic scale with the 40 g kg green tea kombucha scoby jam chosen as the most preferred.
Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean-label food ingredient. © 2024 Society of Chemical Industry.
共生细菌和酵母培养物的 skoby 菌膜是 kombucha 发酵的副产品。虽然一部分用作起始培养物，但其余部分通常被丢弃，但它可能是细菌纤维素的有价值来源。
通过评估理化性质、质构和感官特性，评估了来自黑茶、绿茶和乌龙茶 kombucha 发酵的 skoby 在芒果果酱制作中的水胶体效应。使用 20 至 100g/kg 的 skoby，可将水活度降低至 0.679（降低 22.22%）、水分含量降低至 19.92%（降低 37.06%）和 pH 值降低至 3.19（降低 5.9%），从而显著提高果酱的质量。在颜色分析中，由于 skoby 的 值更高，从 30.98 到 31.82 至 40.83 的范围，果酱会更亮。含有 skoby 的果酱的质地具有更高的凝胶强度和粘性，其中黑茶 kombucha 的效果最为显著。在 9 分喜好量表上，感官测试评分的总体可接受性超过 70%，选择 40g/kg 绿茶 kombucha skoby 果酱作为最受欢迎的果酱。
skoby 对果酱的稳定性、外观和质地有显著贡献，有望成为一种清洁标签的食品成分。© 2024 化学工业协会。
