Production of functional fermented Kombucha drink using white tea and date syrup contains apple vinegar and ginger

Kombucha is a non-dairy fermented drinks which the raw material for its production usually is sweetened black tea with sugar. The aim of the present study was to produce a new product from white tea and apple vinegar, which has high antioxidant properties. For this purpose, effect of date syrup (40-100%W/V) as a carbon source of Kombucha fermentation, apple vinegar (15-30%) and ginger (0.25-0.75 g/L) on microbial quality, chemical properties and nutritional characteristics of Kombucha during fermentation period (1-15 days) using Box-Behnken design was investigated. The results showed that acidity and cellulosic layer increased during the fermentation period but pH decreased which statistically affected by date syrup concentration and fermentation time (p0.05).