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Effect of Different Ratios of Maltodextrin and Gum Arabic as Encapsulation Ma…
Kombucha is a fermented tea product, which recently innovated by using fruit juices, herbs, and natural extract to create novel taste. This study, explored black sapote (Diospyros nigra) potential as tea replacement to create novel taste and its antioxidant content, which beneficial to reduce non communicable disease. SCOBY act as starter culture, containing AAB and yeast, contributed to ko…
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- FSN 24-015
The Effect of Different Ratios of Maltodextrin and Gum Arabic Towards Physica…
Black sapote (Diospyros nigra), rich in vitamins and antioxidants, is underutilized but promising for value-added products like kombucha. Kombucha’s limited shelf life due to fermentation can be addressed by converting it into powder through spray drying. To achieve acceptable sensorial properties, this study explores probiotic premixes using encapsulating agents (maltodextrin and gum ara…
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- FT 24-032
Effect of Fermentation and Spray Drying with Different Encapsulation Agents R…
Black sapote is an underutilized fruit with various bioactive compounds and medicinal properties. To increase its utilization and value, the black sapote was turned into kombucha and spray-dried to increase the shelf life and stability of its active components. Encapsulating agents are used to protect the bioactive compounds during spray drying. This study investigated the effect of ferment…
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- FSN 24-002
The Effect of Saccharomyces cerevisiae Concentration toward Black Sapote (Dio…
Black sapote (Diospyros digyna) is a tropical fruit rich in vitamins and minerals. Many have taken an interest in the fruit due to Its nutritional values. However, the fruit is perishable and has a short shelf life, making it difficult for storage and distribution. Due to the perishable nature of Black sapote, cultivators face significant fruit loss. To overcome the problem of fruit loss,…
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- BT 22-015
Physicochemical Changes of Black Tea and Black Sapote (Diospyros Digyna) Komb…
In recent years, the trend for consumption of kombucha beverages has increased due to its numerous claimed health benefits. Along with this, researchers have been experimenting with different substrates, other than tea, to create varieties of kombucha with increased health benefits. Previous studies have shown that the kombucha consortium also thrives in other mediums, like fruit juices, as …
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- FT 23-016
The Effect of Fermentation Time towards Physicochemical and Microbial Populat…
Black sapote is a fruit originating from Mexico that contains high antioxidant activity because of its varying phenolic compounds and micronutrients. Kombucha is one of the beverages that is fermented by a SCOBY to produce a unique and fizzy flavor. A SCOBY consists of acetic acid bacteria, lactic acid bacteria, and yeasts produce some acid for tart and fizzy flavour in kombucha. The effect …
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- FT 23-015
Organoleptic Properties Evaluation of Kombucha Beverage using Black Sapote Ju…
Kombucha is a fermented drink with functional properties with a sweet and sour taste characteristic with a refreshing and carbonated sensation, originally prepared using sugared tea and fermented with a starter culture consortium. Over the years, the growing trends and research resulted in various developments of kombucha beverages using different substrates. Recently there has been develop…
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- FT 23-021
Effect of Accelerated Ripening and Fermentation to The Physicochemical Proper…
Diospyros digyna or also known as Black Sapote is considered as an exotic-climacteric fruit that is harvested when still unripe. However, black sapote consumption rate is still very low as it is deemed as an uncommon fruit.The ripening of black sapote can take up to 10 days, which is deemed as uneconomical in a fast-moving industry. To shorten the ripening period, ripening using calcium carbide…
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- FT 22-016
The Impact of Fermentation and Different Yeast Concentrations towards the Ant…
Wine is an alcoholic beverage which is produced through a fermentation process. Fruit wines are a type of wine created from various choices of base ingredients other than grapes. Black Sapote (Diospyros digyna) is an exotic fruit known to be found in tropical and subtropical areas. It is named after its black pulp and is widely accepted because of its sweetness and high antioxidant content. …
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- FSN 22-009
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