Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam
BACKGROUND: The scoby pellicle of symbiotic culture of bacteria and yeast is a by-product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose. RESULTS: Scoby from black, green and oolong tea...
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| Format: | Article |
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John Wiley and Sons
2024
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| _version_ | 1824452494525202432 |
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| author | Chong, Ann Qi Chin, Nyuk Ling A. Talib, Rosnita Kadir Basha, Roseliza |
| author_facet | Chong, Ann Qi Chin, Nyuk Ling A. Talib, Rosnita Kadir Basha, Roseliza |
| author_sort | Chong, Ann Qi |
| collection | UPM |
| description | BACKGROUND: The scoby pellicle of symbiotic culture of bacteria and yeast is a by-product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose. RESULTS: Scoby from black, green and oolong tea kombucha fermentation was assessed for its hydrocolloid effects in mango jam-making through evaluation of physicochemical, textural and sensory characteristics. Quality of jam was significantly improved with water activity reduction up to 22.22% to 0.679, moisture content reduction up to 37.06% to 19.92%, and a pH drop up to 5.9% to 3.19 with the use of 20 to 100 g kg−1 scoby. In colour analysis, presence of scoby led to a brighter jam due to higher (Formula presented.) values from 30.98 to a range of 31.82 to 40.83. Texture of jam with scoby gave higher gel strength and adhesiveness, with the most prominent effects from the black tea kombucha. Overall acceptability in sensory test scoring was above 70% on a nine-point hedonic scale with the 40 g kg−1 green tea kombucha scoby jam chosen as the most preferred. CONCLUSION: Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean-label food ingredient. |
| first_indexed | 2025-02-19T02:51:25Z |
| format | Article |
| id | upm.eprints-114941 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2025-02-19T02:51:25Z |
| publishDate | 2024 |
| publisher | John Wiley and Sons |
| record_format | dspace |
| spelling | upm.eprints-1149412025-02-12T04:49:34Z http://psasir.upm.edu.my/id/eprint/114941/ Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam Chong, Ann Qi Chin, Nyuk Ling A. Talib, Rosnita Kadir Basha, Roseliza BACKGROUND: The scoby pellicle of symbiotic culture of bacteria and yeast is a by-product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose. RESULTS: Scoby from black, green and oolong tea kombucha fermentation was assessed for its hydrocolloid effects in mango jam-making through evaluation of physicochemical, textural and sensory characteristics. Quality of jam was significantly improved with water activity reduction up to 22.22% to 0.679, moisture content reduction up to 37.06% to 19.92%, and a pH drop up to 5.9% to 3.19 with the use of 20 to 100 g kg−1 scoby. In colour analysis, presence of scoby led to a brighter jam due to higher (Formula presented.) values from 30.98 to a range of 31.82 to 40.83. Texture of jam with scoby gave higher gel strength and adhesiveness, with the most prominent effects from the black tea kombucha. Overall acceptability in sensory test scoring was above 70% on a nine-point hedonic scale with the 40 g kg−1 green tea kombucha scoby jam chosen as the most preferred. CONCLUSION: Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean-label food ingredient. John Wiley and Sons 2024-09-08 Article PeerReviewed Chong, Ann Qi and Chin, Nyuk Ling and A. Talib, Rosnita and Kadir Basha, Roseliza (2024) Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam. Journal of the Science of Food and Agriculture, 105 (1). pp. 285-293. ISSN 0022-5142; eISSN: 1097-0010 https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.13827 10.1002/jsfa.13827 |
| spellingShingle | Chong, Ann Qi Chin, Nyuk Ling A. Talib, Rosnita Kadir Basha, Roseliza Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam |
| title | Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam |
| title_full | Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam |
| title_fullStr | Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam |
| title_full_unstemmed | Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam |
| title_short | Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam |
| title_sort | application of scoby bacterial cellulose as hydrocolloids on physicochemical textural and sensory characteristics of mango jam |
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