Publications by authors named "Hashani Amarasinghe"
Article Synopsis
- Kombucha fermentation involves adding a pre-grown fungal mat to a sugared tea broth and incubating for 7-10 days, but in this study, it was done for 8 weeks with varying sugar levels.
- All kombucha samples showed a significant decrease in antioxidant activity at the end of the fermentation, suggesting a loss of health benefits.
- Increased acidity and turbidity were observed, which may make the drink less appealing to consumers, highlighting the need for further research on potential health impacts from long fermentation times.
