Effects of tartary buckwheat on enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage

Background and Objectives

Tartary buckwheat (TB) has high nutritional value, gluten‐free nature, and adaptability to cold climates, which make it as a valuable crop for agriculture. Few TB has been made as a high‐value added product.

Findings

Addition of TB significantly increased (P < 0.05) the contents of total phenolic and flavonoid in pineapple kombucha (PK) beverage, especially the amount of rutin. In addition, TB brought abundant organic acids to kombucha beverage, especially acetic acid, citric acid, and malic acid. Although addition of TB increased the sourness and astringency in the beverage, it also brought a unique buckwheat aroma by increasing the abundance of volatile compounds such as esters. In addition, there was no significant difference (P > 0.05) of sweetness, bitterness, and pineapple flavor between TBPK and PK beverages.

Conclusion

The developed kombucha beverage using TBPK infusion is advantageous over traditional fruit kombucha in terms of providing abundant nutrients as well as pleasant flavor, which has potential to be developed as functional beverage with multiple healthy benefits.

Significance and Novelty

In this study, TB with high nutritional value was the first time to be used as fermentation substrate for enhancing bioactive compounds and sensory properties in traditional kombucha beverage.

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