• Miss. Akshada Sanjay Warale
• Anil Sabavath
• Sahil Multani
• Asst Prof. Anushka Singh Maam

Abstract: Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices,) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Kombucha may be a yeast and bacterially fermented tea that's often described as having an acetic, fruity and sour flavor. Flavor kombucha tea was prepared. Orange Flavor were used for preparing kombucha tea. Flavor kombucha tea was prepared with two different concentrations i.e.,1% conc., 0.1% conc. Biochemical analysis of kombucha tea was performed. TSS of kombucha tea was done. The TSS of flavor kombucha tea was found to be in a range of 3-4 °Brix. The pH of flavor kombucha tea ranges from 3 to 4.8. Scoby culture was used for fermentation of kombucha tea. Biochemical and phytochemical analysis of different flavor kombucha tea was done. The main antioxidants in tea are polyphenols, the consumption of which is proven to be beneficial for human health, e.g., protecting from reactive oxygen species (ROS).

Keyword: kombucha tea, Scoby culture, phytochemical analysis and Biochemical analysis, green tea, antioxidant, polyphenols, sensory value.

"Preparation of Flavoured Kombucha tea using Scoby Culture", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 2, page no.e502-e510, March-2022, Available :http://www.jetir.org/papers/JETIR2202464.pdf

"Preparation of Flavoured Kombucha tea using Scoby Culture", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 2, page no. ppe502-e510, March-2022, Available at : http://www.jetir.org/papers/JETIR2202464.pdf