Estudo envolvendo kombuchas produzidas de forma industrialmente e artesanalmente
Kombucha is a sweetened and slightly acidic beverage, usually produced from the fermentation of black or green tea, performed by a symbiotic culture of bacteria and yeasts (SCOBY). Recently, due to numerous health-related benefits the consumption of kombucha has become popular in Brazil. With this,...
| Autor principal: | Pezzini, Dhayane Carolina Zaltran |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2022
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/27835 |
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| Resumo: |
Kombucha is a sweetened and slightly acidic beverage, usually produced from the fermentation of black or green tea, performed by a symbiotic culture of bacteria and yeasts (SCOBY). Recently, due to numerous health-related benefits the consumption of kombucha has become popular in Brazil. With this, the present work aimed to analyze using physicochemical and spectroscopic techniques kombuchas produced industrially and artisanally. For this, they were acquired in commercial establishments in the cities of Pato Branco and Francisco Beltrão. A total of 15 kombuchas from 8 different brands were analyzed, both industrially and artisanally produced. The determinations were analyzed when the kombuchas were opened, and some of the parameters were also determined 30 days after opening. The kombuchas were also characterized in terms of diversity, storage conditions and labeling. The information contained on the labels was confronted with what is established in the Normative Instruction No. 41 of September 17, 2019 of the Ministério da Agricultura Pecuária e Abastecimento. The results of pH and total acidity values suggest that the kombuchas analyzed are safe for consumption. The soluble solids values correspond to the sugar left over after the end of fermentation, and showed a minimum value of 0.3 and a maximum of 7°Brix. The Na and K contents determined by flame photometry ranged from 3 ± 0 to 21.5 ± 2.1 mg L-1 and 55 ± 4.2 to 410 ± 98.9 mg L-1, respectively, presenting no risk to the consumer. Overall, less than 15% of the samples analyzed, i.e., only 2 of the 15 kombuchas, presented labeling following Brazilian legislation. The information obtained in this work helped in a better understanding about the composition of the kombuchas commercialized in Paraná State. With the results obtained, we can then conclude that it is necessary to expand the NI, i.e., insert parameters and limits, and also increase the inspection, to obtain a safe and pleasant beverage. |
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