ANTIOXIDANT ACTIVITY OF KOMBUCHA FERMENTED MILK DRINK

Abstract

The study aimed to produce a fermented milk beverage using Kombucha tea fungus as a non-traditional starter culture and inoculum, which were obtained by inoculating the fungus on black tea and milk. Two sweeteners, sucrose, and honey, were used as the carbon source. A control sample with lyophilized culture Lyofast Y 452 E was also produced. The study included testing the content of total phenols and antioxidant capacity depending on the starter culture and sweetener used. The experiment showed that tea fungus can be successfully used for the production of fermented milk beverages. The content of total phenols ranged from 24.48 to 75.08 mg GAK / L. The antioxidant capacity of kombucha fermented milk beverage was determined with ABTS + method and DPPH. The results of antioxidant capacity determined by the ABTS + method ranged from 16.29 to 104.58 IC50, and the DPPH method from 110.22 to 251.56 IC50, and are a good indicator of the biological value of the beverage.