• Sakshi dhananjay Deshmukh
• Ms.Dube S.B
• Mr.Rahul S.Mohan

Kombucha is a fermented tea beverage renowned for its probiotic content, antioxidant properties, and potential health benefits, particularly in supporting gut health and improving digestion. In this study, butterfly pea flower (Clitoria ternatea) was incorporated into kombucha to enhance its functional and aesthetic qualities. Butterfly pea is known for its rich content of anthocyanins, flavonoids, and other bioactive compounds that exhibit antioxidant, anti-inflammatory, and neuroprotective effects. The infusion of butterfly pea into kombucha not only contributes additional nutritional value but also results in a striking visual transformation, producing a vibrant blue to purple color depending on the pH level during fermentation. The combination of kombucha and butterfly pea creates a synergistic beverage that appeals to health-conscious consumers seeking natural, functional drinks. The fermentation process was observed to maintain the bioactive properties of both components while enhancing the flavor profile with mild floral and earthy notes. This study highlights the potential of butterfly pea kombucha as a novel, health-promoting beverage with commercial viability in the functional food and beverage market. Further research on its shelf life, microbial composition, and specific health effects could support its development as a mainstream wellness product, contributing to the diversification of probiotic-rich drinks.

Kombucha, Butterfly Pea, Fermented Beverage, Probiotics, Antioxidants, Functional Drink, Natural Colorant, Gut Health.

"Formulation and evaluation of kombucha with butterfly pea ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 5, page no.g497-g515, May-2025, Available :http://www.jetir.org/papers/JETIR2505749.pdf

"Formulation and evaluation of kombucha with butterfly pea ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 5, page no. ppg497-g515, May-2025, Available at : http://www.jetir.org/papers/JETIR2505749.pdf