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Changes in Physicochemical, Phytochemical and Microbiological Parameters During Fermentation of “Kargasok” Tea

“Kargasok” is an artisanal drink with a tangy, slightly sparkling flavour obtained by fermenting sweet tea (green or black tea). This drink is highly prized for its therapeutic properties and a source of income to the producers but, its quality attributes and shelf life are still unknown during the fermentation time. This study aimed to evaluate the influence of fermentation time on the quality attributes and shelf life of the “Kargasok” tea. The sweet tea was prepared and fermentation was initiated using “Kombucha” as starter for two weeks. Physicochemical, phytochemical, microbiological and sensory parameters were followed every two days until the fourteenth day using the referenced methods. pH varied from 3.35 to 3; total acidity from 1.35gl-1 to 3.22gl-1; soluble solids content from 9.08°Brix to 10.15°B; total sugar content between 10.43 gl-1 and 2.83 gl-1; alcohol content from 0.12gl-1 to 5.89gl-1 and conductivity from 1080µs/cm to 1326 µscm-1. The polyphenol and flavonoid contents were 4.55gL-1 and 22.78gL-1 respectively; an average tannin content of 14.50 gl-1; a scavenging activity (DPPH) of 68.38g EqTl-1 with ferric reducing power (FRAP) of 59.55gl-1 were recorded. Despite the presence of yeasts and moulds, the beverage displayed an acceptable hygienic quality. This drink was more appreciated from the eighth day of fermentation. Results above suggest that “Kargasok” could be used as potential functional beverage.

“Kargasok” Tea, Physicochemical, Hygienic Quality, Processing, Fermentation

APA Style

Daoudou Bakari, Tchoing Hyacinthe, Yaya Garga, Bayoï James Ronald, Djoulde Darman Roger, et al. (2023). Changes in Physicochemical, Phytochemical and Microbiological Parameters During Fermentation of “Kargasok” Tea. World Journal of Food Science and Technology, 7(3), 67-76. https://doi.org/10.11648/j.wjfst.20230703.14

ACS Style

Daoudou Bakari; Tchoing Hyacinthe; Yaya Garga; Bayoï James Ronald; Djoulde Darman Roger, et al. Changes in Physicochemical, Phytochemical and Microbiological Parameters During Fermentation of “Kargasok” Tea. World J. Food Sci. Technol. 2023, 7(3), 67-76. doi: 10.11648/j.wjfst.20230703.14

AMA Style

Daoudou Bakari, Tchoing Hyacinthe, Yaya Garga, Bayoï James Ronald, Djoulde Darman Roger, et al. Changes in Physicochemical, Phytochemical and Microbiological Parameters During Fermentation of “Kargasok” Tea. World J Food Sci Technol. 2023;7(3):67-76. doi: 10.11648/j.wjfst.20230703.14

Copyright © 2023 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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