ScholarWorks@숙명여자대학교

초록

In this study, kombucha was prepared by adding 0%, 25%, 50%, 75%, and 100% of Orostachys japonicus as a nat ural functional source to broaden its usage and obtain valuable data for fermented beverage research. The kombu cha’s pH and sugar content decreased during the fermentation period, but its acidity level increased during the same period. Additionally, its L value increased after decreasing, its a value decreased after increasing, its b value con tinued to increase, and its sugar reduction increased and then decreased. In the sensory characteristic strength eval uation, its color, fermented odor, and sour taste became stronger, but its sweetness became less. As a result of preference evaluation, fragrance and swallowing capability stood the highest in the 25% addition group, color and taste were the highest in the 50% addition group, and overall preference was highest in the 50% addition group. Total flavonoids, total polyphenols, DPPH, ABTS radical scavenging ability, and reducing power increased until the third day of the experiment and decreased afterward. Therefore, the study determined that fermenting kombucha with 50% Orostachys japonicus extract for 9 days would increase its quality characteristics and provide the most palatability.

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