1 publication

• Published Subscription Original Research 18 Apr 2025

  Spherified Kombucha: An Innovative Alternative from Probiotic Potencial Beverage for Gastronomy

  By Márcia Filgueiras Rebelo de Matos, Isabel Cristina da Conceição Matos, Priscilla Quenia Muniz Bezerra, Laise Cedraz Pinto Matos

  Abstract: This study is focused on the development of spherified kombucha through the application of modern mixology techniques, aiming to diversify its culinary applications and increase its appeal in the field of gastronomy. Kombucha, a fermented tea known for its probiotic properties and health benefits, was transformed into a spherified form to enhance its visual and sensory appeal. Sensory evaluation revealed a significant difference between the color and other organoleptic attributes, …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 2, 2025 · pp. 1–9 Read article →