ROSEHIP PETALS AND FRUITS ADDTIVE INFLUENCE ON FERMENTED TEAS (KOMBUCHAS) QUALITY

Abstract

During the study, the influence of Rosa rugosa cultivars ‘Hansa’ and ‘Lac Majeau’ petals, fruits, and their combinations on the quality parameters and sensory properties of fermented white and green tea samples was evaluated. The results showed that rosehip additives had a statistically significant effect on pH values and soluble solids content, with the highest pH value recorded in the sample supplemented with Rosa ‘Hansa’ fruits (3.97) and the lowest in the control variant (3.82). According to the sensory analysis data, the highest overall acceptability was determined in the fermented white tea sample supplemented with Rosa ‘Hansa’ petals (7.86 points), while in the green tea group it was found in the sample supplemented with Rosa ‘Lac Majeau’ petals (6.94 points). The obtained results demonstrated that the type of rosehip additives and their combinations had different effects on the quality and sensory characteristics of the fermented teas.