Kombucha tea is beverage prepared by fermentation of tea with the
Symbiotic Culture of Bacteria and Yeast (SCOBY). It is a lightly
effervescent, sweetened fermented tea drink commonly consumed for
health benefits. It helps in digestion, removal of toxins from body, to
boost the immune system, to lose weight, ward off high blood pressure
and heart disease and to prevent cancer. Having an alcohol content of
< 0.5%, it is not a federally regulated beverage. With rising popularity
in developed countries in the early 21st century, Kombucha had a
global market size of US$ 2.0 billion as of 2023 and this was expected
to grow to US$ 9.01 billion by 2031. With this background, proposed
study is going to be undertaken with the following objectives:
Experiment Group
Basic Science
Unit Type
(02)EDUCATION UNIT
Unit
(13)ASPEE COLLEGE OF HORTICULTURE (NAVSARI)
Department
(218)Post Harvest Technology,ACHF, Navsari
BudgetHead
(329/12935/00)329/01/REG/00285
Objective
1. To develop a fermented tea beverage
2.To evaluate the quality parameters of fermented tea