Optimization of fermented kombucha from black-aged garlic using response surface design and aroma-active compounds identification

Optimization of fermented kombucha from black-aged garlic using response surface design and aroma-active compounds identification

Kombucha beverage from black-aged garlic was optimized using response surface methodology. The design was developed based on a Box-Behnken design, with black-aged garlic (BAG) (10-20g), sucrose concentration (10–20% w/v) and ratio of SCOBY: BAG (0.5-1.0). The optimal composition consisted of 10.9-15...

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Bibliographic Details
Main Authors: Arranee Chotiko, Janejira Phakawan, Waleewan Changpasert, Napapan Chokumnoyporn, Kittikoon Wannasawad
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Fermented kombucha
Anti-oxidation
Black garlic
Volatile compounds
Response surface methodology
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224000751
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