Avaliação das características fisico-químicas e da rotulagem nutricional de kombucha industrializada e refrigerante

Abstract

ABSTRACT: Scientific and technological advances have brought with it a high understanding of the benefits pointed out by drinks with “functional” characteristics, which are being sold on an increasing scale and becoming increasingly popular. Kombucha is a non-alcoholic beverage resulting from the fermentation of tea and sugar, together with a colony of bacteria and yeasts called SCOBY, composed of probiotics and micronutrients generated in the fermentation process. The objective of this work was to evaluate the physical-chemical characteristics and nutritional labeling of industrialized kombuchas and soft drinks, making a comparison between the samples. The concentrations of acidity, ascorbic acid and total soluble solids of the kombucha samples were analyzed, one made with green tea and the other with hibiscus and both of different brands, as well as the guarana flavored soft drink. The results were subjected to statistical analysis and among the kombuchas, the hibiscus flavor had higher concentrations of acidity (0.98%) and ascorbic acid (2.89%), whereas the soft drink showed a higher content of total solids (10.4 ºBrix), followed by hibiscus flavored kombucha (5.4 ºBrix) and green tea (3.0 ºBrix). According to the nutritional information present on the label of the hibiscus flavored kombucha, it presented some non-conformities: incorrect measurement unit and lower soluble solids values ​​than were found. In view of the result, it is possible to conclude that, in addition to being a product with natural ingredients, kombucha would be a good option for replacing soft drinks, leading consumers to better food quality and promoting healthier products.

Key words: Carbonated drink, tea, health promotion.