The University of Horticulture and Forestry in Nauni (Solan) has developed kombucha from Kangra tea, apples, and mushrooms. This kombucha will be rich in medicinal properties, helping with stomach health, diabetes, blood pressure, and arthritis pain. Regular consumption of kombucha will benefit digestive health and boost the immune system, providing anti-diabetic, anti-hypertensive, and antimicrobial properties. The university has conducted successful research on this and is preparing to launch it in the market soon. Scientists have also prepared kombucha from apple mint and the medicinal Ganoderma mushroom.
Nauni University has developed the technique to make four new kombucha variants for the first time. Dr. Rakesh Sharma, head of the Department of Fruit Science and Technology, along with MSc student Arun Kumar, has prepared these kombucha varieties using fresh Kangra tea leaves and other locally available agricultural products. Kombucha is a fresh, low-alcohol beverage made from sweet black or green tea mixed with a culture of bacteria and yeast. It has a slightly sweet and acidic taste with residual carbon dioxide. Traditionally, kombucha is made from tea containing 5 to 15 percent sugar and is fermented in aerobic conditions at temperatures between 22 to 30 degrees Celsius for 7 to 10 days.
Research on Extending Shelf Life
Director of Research Dr. Sanjeev Chauhan stated that scientists experimented with various concentrations of apple juice and mint extract in kombucha. Apple kombucha, mint kombucha, and apple-mint kombucha were selected based on sensory scores and low alcohol content. Medicinal mushroom Ganoderma-fortified kombucha has also been developed. The developed products were analyzed for nutritional and quality standards during two months of storage. The department is focusing on research for a longer shelf life and new variants.
University Developing Value-Added Products from Agricultural Produce
Vice-Chancellor Prof. Rajeshwar Singh Chandel mentioned that the university consistently strives to develop value-added products from agricultural produce. The kombucha variants exhibit better taste, functional, and nutritional value and can be stored in glass bottles for up to two months. The production cost of these products is comparable to those available in the market.
3 Comments