The Effect of White Sugar, Palm sugar and Stevia on Characteristics of Kombucha

Abstract

Kombucha, a fermented tea drink known for its health benefits, is generally made with white sugar as the sweetener. However, the effects of other sweeteners, such as palm sugar and stevia on kombucha's physicochemical and sensory qualities have yet to be investigated. The beverage was produced by fermenting sweetened tea with a symbiotic bacterium and yeast culture (SCOBY). The fermentation process produces organic acids and probiotics give kombucha its acidic flavour.