Horticulture varsity develops four new kombucha variants

Ambika Sharma

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Solan, July 29

Scientists of Dr YS Parmar University of Horticulture and Forestry, Nauni, have developed four new variants of kombucha, including the first-ever apple variant.

What is kombucha

• Kombucha is a refreshing, very low-alcoholic beverage made from the fermentation of sweetened black or green tea with a symbiotic culture of bacteria and yeast
• Traditionally, it is made from tea sweetened with 5 to 15 per cent table sugar, fermented for 7 to 10 days under aerobic conditions at temperatures ranging between 22deg;C and 30deg;C
• Horticulture varsity scientists have expanded the traditional process to include fruit-based and herbal kombucha by using fresh Kangra Tea leaves and honey
• Regular consumption of kombucha is reported to benefit gut health and digestion, boost immune system, besides lowering cholesterol levels

This also brings an opportunity for agriculture entrepreneurs who may soon be able to launch the four new variants of kombucha, a beverage with very low alcohol content.

In pursuit to better health and well-being, functional foods and beverages are gaining significant traction for their added health benefits beyond basic nutrition.

Dr Rakesh Sharma, Head of the Department of Fruit Science and Technology (FST), along with his MSc student Arun Kumar, had harnessed locally available fresh Kangra tea leaves and other agricultural products to create these variants.

Kombucha is a refreshing, very low-alcoholic beverage made from the fermentation of sweetened black or green tea with a symbiotic culture of bacteria and yeast (SCOBY). Traditionally, kombucha is made from tea sweetened with 5 to 15 per cent table sugar, fermented for 7 to 10 days under aerobic conditions at temperatures ranging between 22deg;-30deg;C.

The university scientists have expanded this traditional process to include fruit-based and herbal kombucha by using fresh Kangra tea leaves and honey, followed by the development of apple and mint-based variants.

Elaborating on their venture, Dr Sharma explained that producing flavoured kombucha involves two stages of fermentation — primary and secondary. The primary stage lasting 7-10 days involves aerobic fermentation of sweetened tea leaves with SCOBY to produce primary kombucha. The secondary fermentation involves adding various flavourings such as fruits, herbs, flowers, etc to the primary kombucha, followed by anaerobic fermentation.

This process enriches the final product with high total phenolic content and antioxidant activity with enhanced taste and overall acceptability.

Director, Research, Dr Sanjeev Chauhan said the scientists experimented with different concentrations of apple juice and mint extracts added to the primary kombucha, followed by anaerobic fermentation for two to four days. “Three variants — apple kombucha, mint kombucha and apple-mint kombucha were selected based on sensory scores and low alcohol content (lt; 1.5% v/v). Additionally, a medicinal mushroom Ganoderma fortified kombucha variant was also developed.

The developed products were analysed for nutritional and quality parameters over two months of refrigerated storage,” said Dr Chauhan.

Lauding the effort of the scientists, Vice Chancellor Prof Rajeshwar Singh Chandel said these variants exhibited superior taste, palatability and both functional and nutritional value, with a shelf life of two months in glass bottles under refrigeration.

The production cost of these products is comparable to similar products in the market and the flavoured kombucha offers a healthier and low-risk alternative to fizzy drinks.

The university’s technology is available to interested farmers and entrepreneurs at a nominal rate through a non-exclusive transfer of technology. Regular consumption of kombucha is reported to benefit gut health and digestion, boost immune system, lower cholesterol level and offer anti-diabetic, anti-tumor, anti-hypertensive and anti-microbial properties.

It may also reduce blood pressure and cholesterol, aid weight loss, enhance gastric functions, combat wrinkles and acne, clear gallbladder, ease constipation and lessen arthritis pain, besides bringing other benefits, explained the scientists.