Development and sensory evaluation of artisanal kombucha obtained from Unconventional Food Plants (UFS)

Abstract

The agrifood market imposes the adoption of restrictive diets, neglecting many nutrients from other food sources, such as those from unconventional food plants (UFS). Thus, the present work aimed to develop and analyze the acceptability of artisan drinks called ‘Kombucha’, produced from UFS. For this, six formulations were developed from the product of the combinations of the substrates used in the first (green tea, white ginger lily and ginger) and second fermentation (grape and hibiscus). To evaluate the acceptability, we performed the sensorial analysis of the developed kombucha and another one of commercial brand, through the structured hedonic scale test of nine points for eight attributes and then the data were submitted to analysis of variance and the averages by the Tukey test (5% of significance). The sensory analysis of the kombucha developed resulted in high global approval (79,11%) for the white ginger lily and hibiscus formulation, demonstrating the potential of uses for the development of products from these UFS.