Kombucha Çayı İlaveli Ekşi Mayalı Ekmeğin Kabul Edilebilirlik Durumu (Evaluation of The Acceptability of Sourdough Bread Enriched With Kombucha Tea)
DOI:
https://doi.org/10.21325/jotags.2025.1732Keywords:
Functional food, Sourdough bread, Kombucha teaAbstract
Sourdough bread is considered a functional product due to its naturally occurring vitamins, minerals, organic acids, and enzymes, which contribute to improved digestibility and overall nutritional value. In this study, a novel sourdough bread formulation was developed by substituting kombucha tea for water in the dough recipe, and its sensory acceptability was evaluated. A standard sourdough bread was prepared as the control sample, after which a kombucha‐enriched sourdough bread was produced and subjected to sensory analysis. Both samples were evaluated by 12 trained panelists with expertise in Gastronomy and Culinary Arts, considering appearance, taste, odor, texture, color, and overall acceptability. The sensory data were statistically analyzed using SPSS 26. According to the results of the independent samples t-test, a statistically significant difference was determined only in the internal color parameter among the bread samples (P < 0.05), and this difference was in favor of the bread with kombucha tea added. In contrast, no statistically significant difference was found between the groups for the other sensory parameters, according to both the t-test and the Mann–Whitney U test (P > 0.05).
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